FOOD PORN #11: New York Cheesecake

Hello lovely Steemies!

This will sound silly but a few years ago I discovered cheesecake. For years I thought I hated it, but it turns out I love it! And my absolute favourite version is New York Cheesecake. 

The simple pleasures of vanilla and the silky smooth decadence of the cream cheese really do it for me. Served with a slightly tart fruit coulis, I can find myself drifting off to heaven.

And if I need an excuse to make another dessert, it was my birthday a few days ago, so that's good enough for me!

I've used frozen blueberries for my coulis, but you can substitute these for a berry of your choice. And as I'm in France and can't get soured cream, creme fraiche is a great alternative. 

Here's what you'll need:

120g butter, melted
200g digestive biscuits
900g full-fat soft cheese
250g caster sugar
3tbsp plain flour
2tsp vanilla extract
3 large eggs, plus 1 yolk
250ml creme fraiche, plus extra for serving
icing sugar, to taste
250g blueberries, frozen or fresh
2tbsp caster sugar

You'll need a 20cm springform cake tin, with the base lined with greaseproof paper.

1. Preheat the oven to 180c. Place the digestives in to a food mixer and whiz until they turn into fine breadcrumbs.
2. Mix them with the melted butter and then press the mixture into the cake tin with the back of a spoon. Bake for 10 minutes and then remove whilst you prepare the filling.
3. Turn up the oven to 200c. In a large bowl beat the soft cheese with a wooden spoon until creamy.
4. Gradually add the sugar followed by the flour.
5. Whisk in the vanilla and the eggs, one at a time.
6. Gently stir in the creme fraiche- don't go overboard- you don't want to overbeat it!
7. Brush the sides of the cake tin with a little mild oil and then pour in the filling. Smooth over the top with a spatula.
8. Bake at 200c for 10 minutes and then turn the oven down to 110c and bake for 30 more minutes. Turn off the oven but leave the door closed for 2 hours. Remove from the oven and then pop it into the fridge for several hours or overnight.
9. Meanwhile, mix a little extra creme fraiche with icing sugar to taste.
10. For the coulis, place the blueberries into a small pan and add the sugar. Add a splash of water if using fresh berries. Simmer gently for 10 minutes then allow to cool.
11. Once your cheesecake is cooled, cut a slice and spoon over the creme fraiche and coulis. Sit back and prepare to taste a slice of heaven!

I hope you've enjoyed today's recipe. My next recipe will be a little something for you love birds ;) 

See you soon Steemies! XXX