Yummy New York Baked Vanilla Cheesecake
Preperation: 10 Mins
Cook Time: 40 Mins
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- 75g butter
- 150g digestive biscuits, finely crushed
- Zest of 2 limes
- 2 tablespoons dessicated coconut
- 2 x 300g tubs of philadelphia cheese
- 175g golden caster sugar
- 3 tbspn cornflour
- 1 1/2 tsp finely grated lemon zest
- 1 tsp lemon juice
- 1 tsp Vanilla Extract
- 3 eggs, beaten
- 150g fromage frais
- 6 tbsp water
- 50g golden caster sugar
- 1 tsp finely grated lime zest
- 2 x 225g punnets of blueberries ( This could be blackberries, raspberries etc, to your taste)
- 100g fromage frais
Heat oven to 180C -fan 160C - gas 4. Line ( bottom & sides ) a 20cm loose bottomed or springform tin with baking parchment & stand it on a baking sheet. In a suitable pan melt the butter and add the biscuit crumbs, lime zest, coconut and mix thoroughly. Press the mix into the bottom of the tin, then bake in the oven for 10 minutes. Remove from the oven and raise the temperature to 240C - fan 220C - gas 9.
In a good sized mixing bowl add the philadelphia and beat with an electric hand mixer until just smooth. Slowly add the sugar and then the cornflour until incorporated evenly. Don't overbeat. Scrape down the side of the bowl & slowly whisk in the lemon juice and zest, the vanilla and the eggs . Scrape down the bowl sides again and finally whisk in the fromage frais, making sure you have a nice smooth mixture.
Pour this mixture over your biscuit crumb base and give the tin a gentle wiggle to make sure the mixture is evenly distributed and level. Bake in the center of the oven for 10 minutes, then lower the temperature to 110C - fan 90C - gas 1/4 . If using an electric oven bake with the oven door slightly ajar for 5 minutes then close the door and bake for a further 20 minutes. Check the cheesecake by giving the tin a slight wiggle and you should see a gentle wobble in the middle of the filling, if this is the case turn the oven off, leave the door closed and leave in the oven for a further 2 hours. Remove from the oven and allow to cool thoroughly. and when cool enough you can remove from the tin and refrigerate.
At this point when the cheesecake is nice and cold you can with a pallet knife spread the 100g of fromage frais over the top of the cheesecake. ( Tip for a nice smooth finish to the cheesecake hold your pallet knife under the hot tap for a few seconds and gently smooth off the top of the cheesecake).
Finally for the fruit topping, I like to make this and then spoon it over each portion as I serve it.
In a suitable sized saucepan, add the water and sugar and gently heat until the sugar has dissolved and let the mixture bubble until you have a thin syrup. Then add the fruit whichever you are using and cook for a couple of minutes for the fruit to just soften and release there juces then remove from the heat and add the lime zest and let cool and store in the fridge until required.