TEST
KITCHEN
NOTES
Makesureingredientsare
atroomtemperature
beforestartingthisrecipe.
Storecakeinanairtight
containerinthefridge.
Toslicea cheesecake
neatly,diptheknife
in hot water.AWW FOOD•ISSUE FIFTY TWO
Classic Cheesecake
NEWYORKCHEESECAKE
PREP+ COOKTIME2 HOURS 30 MINUTES
(+REFRIGERATION)SERVES 12
500gplainsweetbiscuits
250gbutter,melted
750gcreamcheese,softened
2 teaspoonsfinelygratedorangerind
1 teaspoonfinelygratedlemon rind
1 cup(220g)castersugar
3 eggs
¾ cup(180g)sourcream
¼ cup(60ml)lemonjuice
SOURCREAMTOPPING
1 cup(240g)sourcream
2 tablespoonscastersugar
2 teaspoons lemon juice
1 Processbiscuitsuntilfinecrumbs
form;transfertoa largebowl.Add
butter;stirthroughcrumbsuntil
evenlycombined.Pressbiscuit
mixtureoverbaseandsideofa 24cm
springformpan.Placepanonan
oventray;refrigeratefor 30 minutes.
2 Preheatovento160°C/140°Cfan.
3 Beatcreamcheese,rindsand
sugarina mediumbowlwithan
electricmixeruntilsmooth.Beatin
eggs,oneata time,thensourcream
andjuice.Pourfillingintopan.
4 Bakecheesecakefor1¼hoursor
until filling is just set; remove fromoven.Coolfor 15 minutes.
5 Meanwhile,make the sour
creamtopping.
6 Spreadsourcreamtoppingover
cheesecake.Bakefora further
20 minutes.Turnovenoff;cool
cheesecakeinovenwiththedoor
ajar.Refrigeratecoldcheesecakefor
3 hours or overnight, before serving.SOURCREAMTOPPING
Stiringredientsina mediumbowl
witha woodenspoonuntilsmooth.
(Don’tusea whiskasyoudon’twant
to create bubbles in the mixture.)