I love to bake and I especially love coming up with my own recipes, sometimes however, when I have no clue on how to make something, I absolutely have to turn to a good, old fashioned recipe.

I found this recipe in a book simply titled ‘BAKE’ by Love Food, there is no credit in the book as to who’s recipe it is but just let me tell you it is fabulous! Follow the recipe and can’t go wrong…

New York Cheesecake

You will need

100g Butter plus extra for greasing

150 Digestive Biscuits, finely crushed

1 tablespoon of granulated sugar

900g Cream Cheese (I used Marscapone)

250g Caster Sugar

2 tablespoons of Plain Flour

1 teaspoon of Vanilla Extract

Finely grated zest of 1 orange and 1 lemon

3 eggs

2 egg yolks

300ml double cream

2014-05-22_0003New York Cheescake

1. Preheat the oven to 180 or Gas Mark 4. Melt the butter in a small saucepan. Remove from heat and stir in the biscuits and sugar. Press the mixture tightly into the base of a 9 inch round springform tin. Place in a preheated oven and bake for 10 minutes. Remove from the oven and leave to cool on a wire rack. Do not take it out of the tin.

2. Increase the oven temp to 200 or Gas Mark 6. Use an electric whisk to whisk the cheese until creamy, then gradually add the caster sugar and flour and whisk until smooth. Increase the speed and whisk in the vanilla extract, orange zest nd lemon zest, then whisk in the eggs and eggs yolks one at a time. Finally, whisk in the cream. The mixture should be light and fluffy – whisk on a faster setting if you need to.

3. Grease the sides of the the cake tin and pour in the filling. Smooth the top. transfer to the oven and bake for 15 minutes, then reduce the temperature to 110 or Gas Mark1/4 and bake for a further 30 minutes. Turn off the oven and leave the Cheescake in it for two hours to cool and set. Chill in the fridge OVERNIGHT before serving.

It is well known amongst my friends that I am a little, well, impatient is the word I was looking for, so I therefore decided that ‘Mama knows best’ and chose NOT to chill in the fridge overnight. I had to photograph it for the blog before the light went and the next day I was just too busy. Don’t always believe what you see in those beautiful cookbooks, truth is I bet some of those images are probably the second or third attempt at making it. May I introduce exhibit A…

2014-05-22_0005I would hazard a guess that the overnight refridgeration plays a crucial part in this recipe and with no time to make another this is the delight that you get to see! The taste was MAGNIFICENT and I urge you to try this, just follow the instructions OK?

Think big and reach for the stars,