|New York Cheesecake|
250g digestive biscuits
65g unsalted butter, melted
1kg cream cheese
2 Tbsp milk
350g caster sugar
3 Tbsp flour
finely grated zest of a lemon
finely grated zest of an orange
2 egg yolks
1 vanilla pod
Preheat oven to 180 degrees celcius
Put biscuits into a food processor or blender and process until they finely crumbed.
Add butter and mix well.
Press biscuit mixture into the bottom of a 22cm round springform pan.
Place onto a baking tray and bake for 12 minutes then remove from oven to cool.
Increase oven heat to 220 degrees celcius.
Using electric beaters, beat together cream cheese, milk, flour, sugar and zests until smooth.
Add eggs one at a time, beating them into the mixture using a low speed.
Beat in the egg yolks.
Split the vanilla pod, scrap out the seeds and beat into the mixture.
Beat until smooth, Be sure to scrap the sides of the bowl to ensure the misture is thoroughly combined.
Pour mix into springform pan on top of biscuit base.
Bake in oven for 12 minutes.
Turn down oven temperature to 100 degrees celcius and continue baking for 1 hour.
Turn off oven and leave to cool in the oven for 1 hour with the oven door ajar.
Remove from the oven and place the springform pan on a cooling rack to cool.
Place in refridgerator for at least 6 hours before serving
Carefully remove cheesecake from springform pan and cut using a heated knife.
Serve with berry couli, fresh raspberries and chocolate cream.
Just desserts here