New York Cheesecake?!
Answers: Some years ago I used to buy New York Cheesecake from M&S, they don't sell it any more. It was on a sponge base and had a slight lemon flavour and I think it had sultanas in it. Can anyone help me with a recipe? It must be on a sponge base as I can't eat biscuit base.
I have a few recipes that you may like to try.
New York Baked Cheesecake
Serves 6-8
Ingredients:
550gms Philadelphia cream cheese (2 packets)
1cup castor sugar
1 tbsp corn flour
4 eggs
4 tbsp lemon juice freshly squeezed
1? tsp vanilla extract/essence
? tsp salt
2 cups heavy cream
? cup sultanas
8’ plain sponge cake
Method:
Preheat the oven to 180°C. Grease an 8 x 2? inches or higher, spring form tin (with a loose bottom). Cut the sponge horizontally to about ? inches thick and line the bottom of the tin with it. Wrap the outside of the tin with a double layer of heavy-duty foil to prevent seepage.
In a large mixing bowl beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with an electric whisk.
Beat in the cornflour. Add the eggs, one at a time, beating after each addition until smooth and scraping down the sides. Add the lemon juice, vanilla and salt and beat until incorporated. Beat in the cream just until blended. Stir in sultanas. Pour the batter into the prepared tin. Set the tin in a larger tin and surround it with 1 inch of very hot water.
Bake for 45 minutes, covered loosely. Turn off the oven without opening the door and let the cake cool for an hour. Remove and cover with plastic wrap (cling film). Cool to room temperature and then refrigerate.
To un-mould: Place the tin on a heated burner and move it around for 15 seconds or dip into hot water for a few seconds. Wipe sides of tin with a hot, damp towel. Run a thin metal spatula around the sides of the cake and release the sides of the spring form tin.
Classic baked lemon and sultana cheese cake
Ingredients
finely grated rind and juice 1 lemon, preferably unwaxed
75g sultanas
26cm ready-made sponge flan case
900g curd cheese
100g caster sugar
2 tablespoons plain flour
4 medium egg yolks
Preheat the oven to 180°C,350°F, gas mark 4
Grease and line a deep 24cm spring-clip cake tin with baking parchment. Trim the sponge flan to fit snugly into the base of the tin, and press in gently. Set aside.
In a large mixing bowl, beat together the remaining ingredients until well blended.
Spoon over the sponge base, smooth the top and stand on a baking sheet. Bake in the oven for 50 minutes to 1 hour or until just set.
Turn off the oven and leave the cheesecake in the cooling oven until completely cold. You may find the cheesecake cracks slightly on cooling, but allowing it to cool in the oven this way helps keep it to a minimum. Chill for at least 2 hours.
Carefully release the cheesecake from the tin, place on a serving plate, and slice to serve with cream and strawberries.
Traditional Baked Cheesecake recipe
ingredients
1/3 cup (50 g) self raising (self rising) flour, sifted
1/2 level tsp (2.5 ml) baking powder
1/2 stick (2 oz) 50 g butter or margarine, softened
1 1/3 cup (275 g) caster sugar (superfine granulated)
5 eggs
1 lb (450 g) full fat soft or curd cheese
1/3 cup (40 g) plain flour (All purpose)
grated rind and juice of 1 lemon
2/3 cup (150 ml) 1/4 pt soured cream
1/2 cup (75 g) sultanas (golden raisins)
method
1. Grease and line the base with greaseproof paper a 20 cm (8 inch) round spring-release cake tin.
2. Sift the self raising flour and baking powder into a bowl.
3. Add the butter, 50 g (2 oz) of the sugar and one egg.
4. Mix well and beat for 2-3 minutes.
5. Spread the mixture evenly over the bottom of the prepared tin.
6. Separate the remaining eggs. Whisk the egg yolks with the remaining sugar until the mixture is thick and creamy.
7. Beat the cheese lightly until creamy, then stir in the whisked egg mixture and mix until smooth.
8. Sift in the plain flour, fold in and then add the lemon rind and juice, the soured cream and sultanas, stir until evenly mixed.
9. Whisk the egg whites in a bowl until stiff, then fold into the mixture.
10. Pour into the tin.
11. Bake in the oven at 170°C (325°F/ gas 3) for 1 hour or until firm but still spongy to the touch.
12. Turn off the heat and leave the cheesecake in the oven for 1 hour with the door ajar.
13. Remove from the oven and leave to cool completely for 2-3 hours.
14. Carefully remove the cheesecake from the tin and transfer to a flat plate to serve.
i dont know if its biscuit based or not but here...
New York Cheesecake
1 can eagle brand condensed milk
1/4 cup butter
1 cup graham cracker crumbs
1/4 cup sugar
4 (8oz.) pkgs. cream cheese softened
1/2 cup flour
4 eggs
1 tbsp. vanilla extract
Preheat oven 300 degrees.
In saucepan melt butter; stir in crumbs and sugar. Pat firmly on
bottom of buttered 9" spring form pan. Beat 4 (8oz.) cream cheese
until fluffy. Beat in 1/2 cup flour and 4 eggs. Mix well. Stir
in Eagle brand, 1 tbsp. vanilla. Bake 1 hour and 10 - 15 minutes.
Cool to room temp.
Be sure to turn off oven and leave cheesecake in oven for 1 hour
to minimize cracking.
Remove and chill. Remove side of springform pan.
Delicious topped with cherry, strawberry or blueberry glaze.
OMG - You know what - whenever I talk about cheesecake I always use that cheesecake from M&S as a bench mark!! I have never tasted anything like it since and I am so upset that they don't do it anymore! I have tried making a cheesecake like it and it was nice, but not the same!! I tried finding the recipe but I can't locate it but l'll keep looking.
Is it something like this? If not, try it....it really is good, I like custard and cheesecake.
Lemon Sponge Custard
2 tb Unsalted butter; softened
2/3 c Sugar
1/8 ts Salt
3 lg Egg yolks
3 tb All-purpose flour
1/4 c Strained fresh lemon juice
2 ts Grated lemon zest; (up to 3)
1 c Whole milk
4 lg Egg whites at room
-temperature
Instructions:
Preheat oven to 325 degrees F. Lightly butter a 9"x2" round pan or six
6-ounce custard cups or ramekins.
In a bowl using the back of a wooden spoon combine and mash together
butter, sugar and salt until crumbly. Beat in egg yolks. Add flour and mix
until smooth. Gradually beat in lemon juice and zest. Stir in milk.
In another bowl, beat egg whites on medium-high speed until stiff but still
moist (they will look a little curdly, but don't worry). Gently whisk the whites into the milk mixture, blending just until no large lumps of whites remain.
Ladle (do not pour) the batter into the prepared pan or cups; it is okay
for it to reach the top. Bake in a water bath until a knife inserted in the
center comes out nearly clean, 30 to 40 minutes for both small and large
custards. Let stand for 10 minutes in the water bath. During the baking the batter will divide into a layer of quivery lemon custard on the bottomand a light, spongy cake on top.