New York Cheesecake

This is the cheesecake that I made for my birthday earlier this year.  The recipe is from Delicious 5 of the Best by Valli Little, and has a very creamy filling and a sprinkling of cocoa powder on the top surface of the cake.

Ingredients (to serve 10-12)

200g nice biscuits
75g unsalted butter, melted
800g cream cheese
190g caster sugar
4 eggs
3 egg yolks
3 teaspoons vanilla extract
30ml lemon juice
300ml sour cream
good-quality cocoa powder, to dust

Instructions

1. Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit / gas mark 4.
2. Grease a 23cm round springform pan.  Place 2 layers of aluminium foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
3. Crush the biscuits in a food processor.  Combine the melted butter with the biscuit crumbs and press into the base of the pan.
4. Put the cream cheese, 170g of the caster sugar, eggs, egg yolks, 2 teaspoons of the vanilla extract and the lemon juice in a food processor.  Process until smooth, then pour over the biscuit base.  Place the cheesecake in a large roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan.  Bake in the oven for 1 hour.
5. Beat together the sour cream, the remaining sugar and vanilla and pour over the cake.  Return to the oven for a further 10 minutes.  Remove from the oven and set aside in the pan to cool, then refrigerate for 4 hours.  Serve dusted with cocoa powder.

Salted Caramel Cheesecake

This is a Betty Crocker recipe for Salted Caramel Cheesecake that I found following wanting to know how to make salted caramel cheesecake because I really liked it when I had eaten it at restaurants such as Frankie and Benny's and at a party earlier this year.  Chocolate curls also go well with this recipe.

Ingredients

Crust

1 3/4 cups graham cracker crumbs               

1/4 cup packed brown sugar                        

1/2 cup butter, melted                        

Filling

3 packages (8 oz each) cream cheese, softened                        

1 cup packed brown sugar                        
3 eggs                        
3/4 cup whipping cream                        
1/4 cup caramel-flavoured coffee syrup                        

Caramel Sauce

1/2 cup butter                        

1 1/4 cups packed brown sugar                        
2 tablespoons caramel-flavoured coffee syrup                        
1/2 cup whipping cream                        
1 1/2 teaspoons sea salt flakes                       

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions

1. Heat the oven to 350°F. Wrap the outside bottom and side of a 9-inch spring-form pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan. In a small bowl, mix the ingredients to make the crust. Press this mixture into the bottom of the pan. Bake for 8 to 10 minutes or until set.  Reduce the oven temperature to 300°F and cool the crust for 10 minutes.                            

2. Meanwhile, in a large bowl, beat the cream cheese and 1 cup of brown sugar with an electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup and beat until blended. Pour filling over crust.                            

3. Bake at 300°F for 1 hour 10 minutes to 1 hour 20 minutes or until the edge of the cheesecake is set at least 2 inches from edge of pan but the centre of the cheesecake is not fully set. Turn oven off and open the door slightly.  Let the cheesecake remain in oven for 30 minutes. Run a small metal spatula around edge of pan to loosen the cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.                           

4. In a 2-quart saucepan, melt 1/2 cup of butter over medium heat. Add 1 1/4 cups of brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.                            

5. To serve, run a small metal spatula around edge of the spring-form pan; carefully remove foil from the outside bottom and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.