Recipe from My Little SoHo Kitchen by Michelle Tchea
Guest recipe – bringing New York to the rest of us who want a bite out of the BIG APPLE
Almost New York Cheesecake
If using a springform cake pan, be sure to line the crust all the way to the top.
Makes one 22-cm (9-in) round cake
Cream cheese 750 g (1 lb 10 ½ oz)
Sugar 200 g (7 oz)
Mascarpone cheese 225 g (8 oz)
Lemon zest from 1 lemon
Vanilla extract 1 tsp
Sweet Biscuits 200 g (7 oz)
Almonds 2 Tbsp
Butter 6 Tbsp, melted
Caster sugar 225 g (8 oz)
Water 2 Tbsp
- Place a small tray of water on the lowest rack in the oven. Preheat oven to 230˚C (450˚F).
- Prepare crust. Blend biscuits and almonds in a food processor until they are crushed and resemble a sandy texture. Alternatively, pound with a mallet. Add half the butter and mix until you get a wet sandy consistency. Add remaining butter and mix until it comes together when you squeeze it between your hands. Press the crumbs firmly onto the bottom of a greased cake pan, or all around the springform pan. Refrigerate until needed.
- Prepare filling. In a bowl, beat cream cheese and sugar until smooth and well combined. Add the eggs one at a time, beating to mix well after each addition. Add mascarpone cheese, lemon zest and vanilla extract. Scrap the sides of the bowl and continue to mix until just combined and smooth.
- Pour filling into prepared crust and smooth the top with the back of a spatula.
- Place cheesecake on the rack above the water bath and bake for 15 minutes.
- Reduce the temperature to 150˚C (300˚F) and continue to bake for another 30 minutes, until the cheesecake jiggles when moved.
- Leave to cool at room temperature before refrigerating.
- While waiting for cheesecake to chill, simmer ingredients for caramel shards over low heat until it turns a nice amber-gold colour. Drizzle hot liquid caramel onto a lined baking tray. Leave to cool until it hardens into crunchy caramel shards.
- Break caramel shards into pieces and use them to garnish cheesecake before serving.
Note: Depending on the weather, the caramel shards may melt if left at room temperature, so prepare them only when ready to serve.