New York cheesecake

By Paul Jobin

Add a comment
New York cheesecake. Photo / Ian Jones
New York cheesecake. Photo / Ian Jones

Makes one springform tin

1 pkt malt biscuits
250g butter, melted
275g cream cheese, at room temperature
3/4 cup caster sugar
1 tbsp flour
1 egg
2 egg yolks, whites kept
1 cup sour cream
1/4 cup lemon juice
1/4 cup extra caster sugar

1 In a food processor, blitz the biscuits to a rough crumb and add the butter to combine.

2 Press the biscuit mixture into a well-greased springform tin and place into the freezer to harden.

3 Meanwhile, beat the cream cheese and sugar until fluffy, then add the flour, egg, egg yolks and sour cream. Lastly add the lemon juice. Preheat the oven to 150C.

4 In another mixing bowl, beat the whites to soft peaks, then gradually rain in the second quantity of caster sugar and beat until stiff and shiny.

5 Fold the egg whites into the cheese mixture, pour into the tin and bake for 1 to 1 1/2 hours. Cool and place in the refrigerator, preferably overnight.

6 To serve top with whipped cream and berries.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production bpcf04 at 24 Aug 2016 19:21:18 Processing Time: 1109ms