| Jewish New York Cheesecake | |
Recipe type: Cake
Author:
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 12
Ingredients
- For the Crust :
- 1 cup of graham crackers or digestive biscuits
- 1/3 stick of butter
- 2 tablespoonfuls of demerara sugar
- For the Filling
- 3 eggs + 3yolks
- 20 ounce pack of creamed cheese
- 3/4 cup sugar
- 2 tablespoons of vanilla
- For the Top
- 1 container [cup] of sour cream
- 1 tablespoon of vanilla
- 1 tablespoon of white fine sugar
Instructions
- Preheat the oven for 350F.
- Make the Crust First
- Pulvarize the crackers to a crumbled [but not fine] consistency. Add them the the bottom of your ungreased baking tin. [MAKE SURE YOUR TIN HAS A POP OUT BOTTOM. This is not a cake to make in a 'flip it out' tin. You will absolutely need to remove the tin without shifting the cake.]
- Melt the butter and mix it in the tin with the crackers.
- With parchment paper, press the mixture down to form a solid base for the cheesecake.
- Cover the outside of the baking tin with two layers of tin foil to create a ban marie. Set aside in a cool place.
- Turn the kettle on to boil a full pot of water.
- Filling Next
- Wisk the cream cheese until it's smooth, then add the sugar, eggs and vanilla. Pour on top of the cracker base.
- Place the cake tin inside of a roasting pan and set on the middle shelf of the oven. Pull out the shelf.
- Grab your kettle of boiled water and fill teh roasting pan around the tin until the tin is 2/3 high surrounded in water.
- Slowly push back the shelf and let it bake for around 50 minutes or until it starts to brown just slightly on the top and 'wobbles' like a jello if you shake it gently.
- Finally the topping
- Wisk the sour cream, vanilla and sugar together until well mixed. Pour on top of cheesecake [still in the oven] and bake for another 15 minutes or until the sour cream is hard and starting to split.
- All it too cool before serving. I recommend leaving it inthe baking tin overnight and springing it out the next morning. If this isn't possible, try to wait at least two hours before you release it.
- Enjoy!
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/646/