Dessert

New York baked cheesecake

Name: New York baked cheesecake
Yield: 12
Ingredients: 250g packet plain sweet biscuits; 125g butter, melted; 2 x 250g packets cream cheese, softened; 3/4 cup Caster Sugar; 3/4 cup sour cream; 1 teaspoon vanilla extract; 1 teaspoon finely grated lemon rind; 3 eggs; Frozen raspberries, thawed, to serve

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Take the cake and master the basics with this creamy baked version of a classic dessert.

250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese, softened
3/4 cup CSR Caster Sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
3 eggs
Frozen raspberries, thawed, to serve

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
2.

Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and sides of pan leaving a 2cm gap from top (see Cooking class). Refrigerate for 30 minutes.
3.

Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and centre wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight. Serve with raspberries.