Baked New York Cheesecake

Served with whipped cream, strawberry coulis and preserved blackberries

Served with whipped cream, strawberry coulis and preserved blackberries

Cream Cheese – 1litre

Mascarpone Cheese – 250g

Eggs – 6 eggs

Sugar – 2&1/2 cups

Vanilla Essence – 10ml

White Chocolate (melted) – 200g

Cream – 100ml

Tennis Biscuits

Butter (preferably unsalted)

Method:

  • Mix eggs with sugar until combined
  • Add cream cheese, mascarpone, vanilla essense and melted white chocolate. Mix well
  • Add cream and mix. Set aside
  • To make the base – Crumble tennis biscuits into fine crumbs using a dry blender or your hands
  • Melt some butter and pour the butter into the crumbs. Mix until butter is absorbed but crumbs aren’t TOO moist
  • Line the bottom of a cake tin or mould with the biscuit mix (roughly 1 cm thick)
  • Pour the cheese cake filling on top of the biscuit base until just below the rim of the cake tin
  • Bake at 180 degrees celcius until the cake is slightly wobbly in the middle but firm (cake will brown on top, don’t worry about this)
  • Set aside for an hour to cool off (the cake will firm up as it cools). Only remove cake from mould once FULLY cooled

One thought on “Baked New York Cheesecake

  1. Hi Lesego,your blog is my go to whenever I need to cook to impress but today I searched for a lamb stew and to my surprise none is available.Please write a mutton curry stew.

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