New York Baked Cheesecake

Not content with yesterdays go at cheesecake (It was still delish though) I decided to go for a more traditional cheesecake recipe this morning before work (but after the gym.....gotta look after the figure you know hehe).

I looked through a whole bunch of recipes that I had bookmarked, but then just kinda decided to make it up as I went along.

I'm not the world's best recipe creator. I don't understand the science that goes in the baking. So I'm actually really surprised how nicely this cheesecake turned out (apart from the huge crack in the top, even though I cooled it in the oven which is meant to prevent that from happening!!)

 You can't really see the crack on the top here, but it most certainly is there. I wish the sides weren't saggy either but oh well, what can you do other than try, try again and loosen the belt on your pants ;) hehe.

So, as I said, I just kind of made the recipe up myself and didn't *really* measure alot of the stuff either. I know, vote me off the island, I'm a terrible baker.

New York Baked Cheesecake
By ME!!

3/4 packet of malt biscuits (I used paradise brand. But really, use whatever kind of plain, sweet biscuits you want)
4 tablespoons unsalted butter, melted
1 teaspoon cinnamon

250g philidelphia cream cheese
3/4 cup caster sugar
3/4 (I think.....sorry) cup of thickened cream
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
squeeze of lemon juice

Preheat your oven to 170C and grease and line a springform pan that you think would be a nice size - I know that is terrible annoying and vague of me, but I think mine is 10inches.

Give the biscuits a whizz in the food processor. Or, if you're like me and you don't have one, put them in a plastic bag and bash the heck out of them with a rolling pin. When that doesn't work, put the shards of biscuits in a bowl and punch the heck out of them with your fists. Pummel. Squeeze. Push. Whatever works. When there's *still* tiny crumbs, put them in your mortar & pestle and smooth out any pesky crumbs. Phew, hard work.

Add your melted butter to your biscuit crumbs and press in to your springform tin. Set aside.

Now, grab your cream cheese and make sure it's at room temperature otherwise you'll get little lumps in it. We want it nice and smooooooth baby. Beat it in your stand mixer for a minute or so and then add in your sugar and beat until well combined. Next, add your thickened cream, and beat until combined. Don't overbeat. We all know what happens when you overbeat things with cream in them. Butter butter butter uh oh!!

Add your eggs, sour cream, vanilla & lemon juice and beat until nice and smooth and oh so sexy. Now pour your cream cheese mixture on to your base and put in the oven for an hour.

When it's done, it will be nice and golden brown on top. Hopefully there won't be cracks on top - to avoid cracks after it's baked, turn the oven off and leave it in the oven for a couple of hours to cool down slowly.

I think most cheesecakes are done in a waterbath, but after last nights semi disaster, until I get a new springform tin I ain't setting foot near a waterbath in the kitchen!!

Anyway, if you decide to make my cheesecake, I hope it works for you - let me know!!