Recipe: New York Cheescake
Well, I have been assigned the task of making desert for a little xBoxen tournament today. Here’s what Sophon found for me, in the Somerfield magazine, so all copyright Somerfield. :) I’ve never been much of a cook; my 43things list includes learning to cook.
“A Really easy baked cheesecake that can be served with strawberries, raspberries or a drizzle of toffee sauce.”
8 Slices
Ready in: 45 Minutes
Base:
150g digestive biscuits
50g hazelnuts
50g butter
Filling:
300g full-fat soft cheese
40ml cornflour
100g caster sugar
1×142g carton sour cream
1 egg
5ml (1tsp) vanilla essence
1 Preheat oven to 180C, GM4
2 Crush biscuits by placing in plastic bag and hittin with a rolling pin, or whiz in food processor. Do the same with hazelnuts until crushed.
3 Melt the butter in a saucepan, add the hazelnuts and gently cook until golden for 1 minute, add the biscuits and stir. Press the mixture into the base and half way up the sides of a 20cm loose-bottomed spring from tin. Place in the oven and cook for 5 minutes. Cool.
4 Place the full-fat soft cheese, sugar and conrflour into a bowl, mix together until smooth. Beat in the egg, sour cream and vanilla essence. Pour into the tin and bake for 25-30 minutes until set, leave to cool. Don’t worry if it cracks. Serve cut into slices.
Per Slice:
£0.45
440 kcals
33g fat