Jess’ Baked NYC Cheese Cake

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This recipe is part of a series where our friend Jess Murphy of Kai Restaurant has created some lovely recipes using some of our ingredients.

Baked NYC Cheese cake

Ingredients:

Base

90g butter

150g Oatcakes, crushed

15g golden caster sugar

 

Filling

900g Isigny Sainte-Mère Fromage Blanc

3 large eggs

250g golden caster sugar

zest of 1 lemon

Juice of ½ a lemon

½ teaspoon vanilla extract

45g plain flour

Pinch of salt

200g pot Isigny Sainte-Mère Crème Fraiche

Melted butter to grease the cake tin

Method

Position a shelf in the middle of the oven. Heat the oven to 180°C/ 160°C fan/ gas 4.

Line the base of a 23cm springform cake tin. To do this put a square piece of parchment paper or foil on top of the tin base, then attach the side. The paper will be clipped in place.

For the crust: Melt the butter in a medium pan. Add in the crushed oatcakes and golden caster sugar. Stir so the mixture is evenly moistened. Press this mixture into the bottom of the cake tin, then bake for 10 minutes. Allow to cool on the counter while preparing the filling.

For the filling: increase the oven temperature to 220°C/ 200°C fan/ gas 7.

For this step you may use a stand mixer with paddle attachment, or a hand held mixer. Add the Fromage Blanc and the eggs to the bowl. Beat at medium-low speed until creamy (about 2 minutes).

Turn the mixer to low. Slowly add the golden caster sugar, lemon juice, lemon zest and vanilla extract. When these are incorporated, add the plain flour and a pinch of salt. Scrape down the sides of the bowl and the paddle periodically.

Continuing on low speed, add the Crème Fraiche. Do not over mix; the batter should be smooth, light and somewhat airy.

Brush the sides of the springform tin with melted butter and put on a baking sheet.

Pour the filling into the tin, on top of the biscuit base. If you see any lumps, sink them using a knife – the top should be as smooth as possible. Bake for 10 minutes.

Reduce oven temperature to 110°C/ 90°C fan/ gas ¼ and bake for 45 minutes more.

If you gently shake the tin, the filling should have a slight wobble when baked.

Allow cool in the oven for 2 hours. If you like a creamy cheesecake, leave the door open. Leave closed for a drier texture. The cheesecake may get a slight crack on top as it cools.

Dress the top with plenty of chopped strawberries, and any other fresh berries you have to hand. If you have a hedgerow nearby, garnish with some fresh elderflower.