New York Cheesecake
Recipes
1 min read
Ingredients
New York Cheesecake
| 1000 | gr | Anchor Cream Cheese |
|---|---|---|
| 150 | gr | Caster Sugar |
| 20 | gr | Cornflour |
| 200 | gr | Eggs (whole) |
| 80 | gr | Egg Yolk |
| 70 | gr | Anchor Milk |
| 15 | gr | Vanilla Paste |
| 200 | gr | Digestive Biscuits |
| 80 | gr | Anchor Butter - Melted |
Method
New York Cheesecake
- Prepare cake tin by lining the bottom with parchment paper.
- Crush the digestive biscuits and add in the melted Anchor Butter.
- Press the mixture to the bottom of the tin and bake at 170°C until a golden brown colour, approx 15 mins.
- Mix the Anchor Cream Cheese with the sugar in a mixer using a paddle attachment.
- Mix until the cream cheese is smooth.
- Gradually add in the eggs while the mixer is still running - make sure all ingredients are incorporated.
- Add in the cornstarch dissolved in the Anchor Milk and mix for another 30 seconds until all ingredients are incorporated homogeneously.
- Pour the mixture into the cake tin, and knock out air bubbles by tapping the tin carefully on a tea towel.
- Bake at 150°C for approx. 65 minutes or until no longer liquid in the centre.