People around here are trying to find the summer, it is nowhere to be seen. Rain is our constant companion and dark mornings are to be expected and so, instead of colourful salads, we are all thinking about baking. No need to be fit if the bikini is safely stored away. The first time I tried a New York style baked cheesecake I was living in London. I was curious, so i looked up a recipe and gave it a go. It was the BBC good food website one, which later became the object of a popular campaign when the BBC announced their intention to close the site. Luckily for us, all britons and some adopted Londoners like myself signed a petition to stop this from happening and today you can still find some of the best recipes in the world up on the net, for everyone to enjoy.
This cake rocked my world. I had until then only tried non bake cream cheese cakes with homemade strawberry jam my mum used to make and it although it was a good cake, it just couldn’t compete with the fluffy creaminess of this amazing creation.
Ever since, I tried the cake in a famous bakery in NY and in pretty much all the restaurants that feature it on their menu, with various results. I have a low carb, low fat alternative to this recipe that I have posted before but this one, is the original, absolutely scrumptious version by BBC, to which I have made a couple of changes (the icing on that one was not a blueberry one) and I am happy to present to you today.
Absolute showstopper. Enjoy!
For the crust
- 85g butter melted, plus extra for the tin
- 140g crumbed digestive biscuit
- 1 tbsp sugar
For the cheesecake filling
- 900 gr cream cheese
- 250g golden caster sugar
- 1½ tsp vanilla extract
- finely grated zest of 1 lemon (about 2 tsp)
- 1½ tsp lemon juice
- 3 large eggs, plus 1 yolk
- 200ml soured cream
For the cheesecake topping
- 100 gr frozen blueberries
- 20 gr of sugar
- Juice of 1/2 a lemon
- Fresh blueberries and mint to decorate
Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C to 180C. Line the base of a 23cm springform 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 rack while preparing the filling.
For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In bowl beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, and a pinch of salt, scraping down the sides of the bowl and the whisker twice.
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 in the soured cream until smooth, then measure 200ml. Continue on low speed as you add the measured soured cream. Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
Brush the sides of the springform 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 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 centre, 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.
In a pot boil the frozen blueberries, the sugar and lemon juice for the topping for 10 minutes, then leave to cool and add the pectin or agar agar and whisk with a fork. leave to cool almost completely and then spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
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.