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Recipe for :

New York Cheesecake

Chef Alan CoxonThis Cheesecake recipe comes from Chef Alan Coxon. Alan is a food entertainer who combines a great sense of fun when cooking with his vast knowledge of food origins, ingredients and food history. Alan rose through the ranks from the four-star Loews Hotel in Monte Carlo to head chef at Europe's largest four star hotel, and is a winner of five gold medals for food sculpting. Alan has appeared in many TV programmes and is currently a chef presenter on Good Food Live on UK Food.

Alan's latest book Ready in Minutes came out last year and you can find out more about Alan, and his book, on his biography page or on his own web site

Ingredients for Cheesecake

For the crumb base:
85g (3oz) Melted butter ( and a little for greasing the tin)
140g (approx 10) Digestive biscuits
Half a tblsp castor sugar
60g Chocolate chips
1 tblsp Cocoa Powder

For the filling:
900g Full fat soft cheese (Philadelphia)
250g (9oz) Golden castor sugar
3 tblsp Plain flour
1 & a half tsp Vanilla extract
Finely grated zest of lemon (2tsp)
1 & and a half tsp Lemon juice
3 Large eggs plus 1 yolk
284 ml Soured Cream

For the soured cream topping:
142 ml Soured cream (alternatively fresh cream and lemon juice)
1 tblsp Castor sugar
2 tsp Lemon juice

How to make Cheesecake

For the crumb base:

  • Melt the butter in a medium pan, add the biscuit and sugar
  • Remove from heat, add the cocoa powder and chocolate chips
  • Mix well

For the cheesecake filling:

  • Beat the soft cheese for a couple of minutes until soft and creamy, (this is easier if done in a food blender)
  • Gradually add the sugar, followed by the flour and mix well
  • Whisk in the vanilla, lemon zest and juice then whisk in the eggs one at a time, scraping down the sides of the bowl occasionally
  • Stir in the soured cream and blend well (do not overbeat)
  • Pour the mix into the prepared cake tin

For sour cream topping:

  • Mix the soured cream, sugar and lemon juice together and spread over the cheesecake, cover loosely with foil and refrigerate for 8 hours overnight

To put together cheesecake:

  • Position the shelf in the centre of the oven
  • Pre-heat the oven to 200°C (fan assisted) or 240°C (conventional) or gas mark 9
  • Line the base of a 23 cm spring form cake tin, with non stick parchment
  • Brush the sides of the tin with melted butter and place on to a baking tray
  • Press the mixed biscuit base down gently on the cake tin base until even (the crumb should not be pressed down too heavily)
  • Pour in the filling and tap the sides of the tin to prevent any bubbles
  • Place into the oven and cook for 10 minutes then reduce the temp to 90°C (fan assisted) or 110°C conventional or quarter of a gas mark and bake for 25 minutes
  • Turn off the oven and leave the cheesecake to cool down slowly and gently for 40 minutes, this will help prevent any cracking
  • Gently remove from the oven and leave to cool
  • When cool, spread the soured cream mix over the cake and refrigerate preferably for up to 8 hours or overnight
  • To serve the cheesecake, lightly run a round bladed knife around the cake tin edges and unlock the cake tin, slide away the parchment and cut into required portions.

Chef Alan Coxon