New York Style Cherry Cheesecake
Ingredients
- 600 grams cream cheese
- 250 grams heavy cream
- 150 grams sugar
- 4 eggs
- 2 heaping tablespoons cornstarch
- Grated zest of one lemon
- 250 grams petit beurre biscuits
- 150 grams melted butter
- Vanilla
Cherry sauce
- 300 grams cherries
- 1 tablespoon cornstarch
- 3 tablespoons sugar
- Optional: 1/4 cup water
Preparation
Crush the petit beurre biscuits and mix with melted butter to form the crust, then press into a 24cm pan.
In a bowl, combine cream cheese, heavy cream, sugar, eggs, cornstarch, lemon zest, and vanilla until smooth and pour over the crust.
Bake the cheesecake according to the baking tips provided.
For the cherry sauce, remove pits from cherries, mix with cornstarch and sugar, and cook on low heat with optional water until thickened, then cool completely.
After baking and cooling the cheesecake as per tips, top with the cooled cherry sauce before serving.
Baking tips
For electric oven, bake at 170°C with top and bottom heat and fan on for 45-50 minutes, then grill for 5 minutes until golden.
For gas oven, bake at 190°C with fan for 45-50 minutes, then grill briefly until lightly golden.
After baking, do not remove immediately; leave in the oven with the door ajar for 30-45 minutes, then refrigerate for at least 4 hours before serving.
Allow all cheesecake ingredients to come to room temperature for about 30 minutes before using.
