New York Cheesecake with Strawberry Coulis

This New York cheesecake is amazingly delicious. It is very well balanced with a rich and creamy consistency and a simple biscuit base. The flavour of cheesecake is highlighted by smooth strawberry coulis. The cheesecake is truly dense, so if you prefer a lighter texture, you might like Japanese cotton cheesecake more (click for a recipe here).

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Usually I don’t bake the same cake several times as I’m keen to try something new. However, I made it already three times (lol it’s not me) as it was requested by my hubby. He is the most honest critic of my experiments and I trust his palate even though sometimes his opinion and mine do not match 🙂

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  • 330 g crushed plain sweet biscuits (e.g. Arnott’s Nice biscuits)
  • 165 g unsalted butter, melted
  • 750 g full fat cream cheese, at room temperature
  • 190 g caster sugar
  • 1 tsp vanilla extract
  • 2 tsp finely grated lemon zest
  • 1 tsp lemon juice
  • 2 tbsp plain flour
  • 4 eggs, at room temperature
  • 300 ml full fat sour cream, at room temperature
  • 200 ml strawberry coulis, serve on a side (optional, recipe here)
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  1. Grease and then line the base and of a 23 cm springform pan with non-stick baking paper (see tips for details).
  2. Finely crush the biscuits in a food processor and then place into a large bowl.
  3. Add the melted butter and mix thoroughly until well combined.
  4. Spoon half of the biscuit crumbs onto the base of the prepared tin.
  5. Use a glass to press the mixture town evenly (you will also need to use a spoon to press the edges down firmly).
  6. Press the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
  7. Chill in the fridge for 30 minutes.
  8. Preheat oven to 160°C.
  9. Beat the cream cheese, sugar, vanilla, lemon juice and rind with electric beaters until just combined (don’t over-beat).
  10. Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.
  11. Stir through the sour cream.
  12. Gently pour the cream cheese mixture into the base of the tin.
  13. Place the the tin onto a baking tray and bake for 1¼-1½ hours or until just set in the centre.
  14. Do not open the oven during the cooking time or the cheesecake will crack and sink.
  15. Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours.
  16. Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
  17. After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and take off the baking paper.
  18. Serve the cheesecake with strawberry coulis on a side (optional).

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Recipe adopted from Bake Play Smile


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