NIGELLA LAWSON NEW YORK CHEESECAKE
This cake is from 'How to be a Domestic Goddess' and is my favourite cheesecake recipe so far. I posted the original recipe but I usually replace half the cream cheese by Philadelphia Extra Light (6% fat), to make a lighter cheesecake, and take just 2/3 of the recipe and bake it in a 20cm springform for 1 hour.
Provided by Flowerfairy
Categories Cheesecake
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
- Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
- Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
- Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
- Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
- Serve chilled, dusted with icing sugar and decorated with berries.
Nutrition Facts : Calories 552.5, Fat 41.6, SaturatedFat 23.6, Cholesterol 200.9, Sodium 589.3, Carbohydrate 37.7, Fiber 0.1, Sugar 24.5, Protein 8.8
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