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Smooth. Creamy. Rich. All three words can only describe one thing if we are thinking about the Big Apple… world-famous New York Cheesecake! Made with cream cheese and featuring a graham cracker or cookie crust, this popular dessert is not for those on a diet. There are many variations of the recipe, but today we have included only one of them; one that is very easy to make and very popular.
What you need
For the crust:
For the filling:
For the topping:
How to make it:
1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm spring-form cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
4. Brush the sides of the spring-form tin with melted butter and put on a baking sheet. Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that’s creamy in the center, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
graham cracker = galleta digestiva
crust = corteza
recipe = receta
to melt = fundir
crumbs = rallado (para galleta rallada)
filling = relleno
yolk: yema de huevo
oven shelf = bandeja de horno
parchment paper = papel pergamino
to stir = remover
moistened = humedecido
wire rack (oven) = parrilla
to beat = batir
pinch of salt = pizca de sal
to scrape = raspar
to swap = intercambiar
to whisk = batir rápidamente
to blend = mezclar
to overbeat = batir demasiado
batter = masa
to brush = cepillar
baking sheet = bandeja para horno
to pour = echar
lumps = grumos
to sink = meter al fondo
to gently shake = agitar suavemente
a slight wobble = un ligero tambaleo
spread = untar
foil = papel de aluminio
to run = pasar
stuck edges = bordes pegados
to slide = deslizar
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