Travel may be off the menu at the moment but at least we can eat like we're somewhere great on holidays. And few places are better than New York City - so that's two reasons to get stuck into this NY-style baked cheesecake.
We'll be saving the butterscotch sauce recipe too, to use it again sometime. (On pancakes perhaps?)
Ingredients
For the base
- 100g butter
- 200g digestive biscuits
- 2 tbsp Siúcra Light Golden-Brown Sugar
For the cheesecake
- 800g full fat cream cheese
- 200g Siúcra Light Golden-Brown Sugar
- 3 tbsp plain flour
- 1 tsp vanilla essence
- 4 free range eggs
- 200g sour cream
For the butterscotch sauce
- 100g Siúcra Caster Sugar
- 50g butter (salted or unsalted)
- 100ml cream
Method
- For the base-crumb the biscuits and add the sugar and melted butter and mix together.
- Press into a 9” (22 cm) lined springform baking tin and bake for ten minutes on 220°.
- Whisk the cream cheese in a mixing bowl, add the sugar and whisk until smooth.
- Add the flour, lemon juice and vanilla and gradually add the eggs and whisk.
- Stir in the sour cream and pour the mixture into the baking tin.
- Try to get rid of any air bubbles by gently tapping the tin on the counter a few times. Doing this will bring the bubbles to the surface and level out the top of your cake too.
- Bake on 220° for 10 minutes. Reduce to 110° and bake for a further 45 minutes. Let the cake cool in the closed oven and, once cooled, stick into the fridge to set.
For the butterscotch sauce
- Add the caster sugar to a pot and heat until melted. Then, add the butter and cream.
- Stir until it forms into a sauce, don't worry if there are lumps, they will solve when heated.
- Remove from the stove and cool a little before drizzling over the baked cheesecake. You can also drizzle some melted chocolate.
Image: Lili Forberg
Recipe courtesy of Lili Forberg and Siúcra
This article first appeared on our sister site, foodandwine.ie
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