NYC Baked Cheesecake

The dogs pyjamas

 Oh, delicious! Cheesecake, man, I'm telling you. The first proper dessert I ever made. Again, I saw Jamie do this recipe so easily and it looked positively incredible so that was that; to the kitchen I went. We were having friends whose Dad was a military chef for a while so what better opportunity for testing? 
 I was not alone in this endeavor as Rhiannon, my older sister was in the kitchen too as there was a lot of other stuff to be done also. Unfortunately, we neglected to take any pictures of our creations which is a bit of a nuisance so I suppose you'll just have to send in yours! 
 Here is the recipe that we used though it has a good deal of room for improvising flavours wise so I've put in where I would recommend adding certain things. Use your imagination, let your tongue do the dictating! 

Time: 40-45 mins (2-3 hrs chilling)
Serves: 12

RECIPE:

 1) Take a pop-up-bottom tin around 24cm, grease it well and then begin the fun part of smashing up a packet of digestive biscuits. (Wrap the packet in a tea towel and bash away!) Put your crushed biccies, (chocolate lumps and even some chopped nuts if desired) in a bowl with 120g of melted butter and mix before spreading evenly and firmly in the bottom of your tin especially the edges. Cook in your oven for ten minutes and then allow to cool before fridgeing. 
 2) Preheat your oven to 160-180 and beat 900g of cream cheese in a bowl until silky. (An electric mixer will help.) Gradually add 150g of caster sugar, crack in three eggs, mixing after each one, and then pour in 75ml of double cream If you are looking to add orange, lemon or lime juice and/or zest, do it now. A swig of Baileys, vanilla seeds of one pod or 1/2 a tsp of extract could go in here too.

Never a frown with golden brown...

 3) Pour the mixture into your base and smooth the top. You could plop in some lumps of chocolate if desired. It makes for a nice surprise when cooked! Bake for 44-45 minutes until slightly wobbly in the middle with a good, golden colour. (Foil should stop it browning too much.) Leave it to cool, fridge it for a bit. Dust with icing sugar or cocoa and grated chocolate depending on your chosen flavour and it's ready to be served. 



 TIP - Freeze your plates and forks before serving

Is that just not so cool? Mini cheesecakes are great for portion control

 Another option is to make a meringue topping to take it to another level. When the cheesecake is nearly done, bake the meringue on top of the cheesecake at a higher heat until it starts to brown. Leave to cool as normal.

Apparently this is my Toby Stephens, Mr. Rochester picture.

 Compotes really make a good cheesecake too. Whether it's blueberries, cherries, etc, it's completely up to you. Use 440g of fruit to 3 tsp of caster sugar and a splash of water in a pan over a medium heat. If brandy is your thing, by all means add a swig! Let it simmer for 10 mins and add another splash of water if dry. Spoon over the cheesecake slices with a dusting of icing sugar.

Seasoned with Peace,

Jacob




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