This is a basic New York cheesecake recipe with fresh berry topping. You can customise it your way by using the toppings of your choice, such as blueberry or blueberry topping, sliced mangoes, lemon curd, jams or anything you fancy, just be creative!
To cut the cheesecake, we find the best method is to heat a sharp knife with a blow torch or on the stove for a few seconds, then cut the cake and wipe clean with a towel. You can also use a tall glass of hot water, but for us, the effects are much better using a blow torch or stove fire.
For the base:
|130 g||digestive biscuits, broken up into smaller pieces|
|50 g||unsalted butter, softened|
|1/4 tsp||ground cinnamon|
|1/4 tsp||ground nutmeg|
For the filling:
|500 g||cream cheese|
|100 g||caster sugar|
|4||QL Omega or QL Deli Fresh eggs|
|1 tsp||vanilla essence/extract|
|1 tbsp||freshly squeezed lemon juice|
|Pinch of salt|
For the topping:
|Fresh berries (such as strawberries, blueberries, raspberries, blackberries)|
|Icing sugar (for dusting berries, optional)|
- Cut a piece of parchment paper that measures 2 to 3 inches larger than an 8-inch non-stick springform baking tin. Loosen the side of the springform baking tin, then put the parchment paper IN BETWEEN the bottom tray and the side ring, then tighten the latch on the side of the ring.
- For the base, place biscuits and ground cinnamon and nutmeg in a food processor (or use the dry grinder of your blender) together with the butter, process for 30 seconds until finely crushed and well mixed. Transfer into a medium bowl.
- Spread the base of the cheesecake onto the parchment paper using a spoon. Press down with the back of the spoon to smoothen out the mixture.
- Chill the cheesecake base in the refrigerator for about 20 minutes. Preheat oven to 180 C.
- In the meantime, prepare the cheese filling. In a mixing bowl, beat cream cheese and caster sugar with an electric mixer until light and creamy. Add vanilla extract, lemon juice and salt, beat until well combined.
- Beat in eggs one at a time until mixture is smooth.
- Pour cheesecake mixture into the prepared tin and bake it in a water bath. Put the baking tin into another tray (to prevent water seeping into the springform tin), then place the tray into another bigger pan (or roasting pan). Pour hot boiling water into the bigger pan, and bake in the preheatetd 180C oven for 40 – 45 minutes until the cheesecake is just firm to touch and slightly wobbly in the centre.
- Turn off oven. Leave the cheesecake to finish cooking in the residual oven heat for 25 - 30 minutes before removing from the oven. Avoid taking out the cheesecake immediately after switching off the heat or it may cause the cake to crack.
- Heat a thin knife with blowtorch or on the stove, then run the knife along the edges between the cheesecake and the side of the pan to loosen the cake. Unlatch the pan and gently lift away the sides. Chill the cheesecake in the refrigerator for 5 – 6 hours to set.
- When the cheesecake has set, transfer to a serving plate/tray. Use a cake/pizza server spatula to lift up the cake from below the parchment paper and the pan base. With your other hand, gently pull away the pan base from the bottom of the cake.
- Insert your cake/pizza server spatula between the cheesecake and the parchment paper. Gently lift up the cake with the cake/pizza server and pull away the parchment paper.
- Decorate with fresh berries, mango slices/coulis, or whatever topping you fancy.