NEW YORK CHEESECAKE WITH COOKIE CRUST
- 1 packet (200 g) Tennis biscuits, crumbed
- 100 g butter, melted
- 15 ml sugar
- 2 tubs (250 g) cream cheese
- 30 ml each cornflour and cake flour
- 10 ml vanilla essence
- 3 ml grated lemon rind
- 2 extra-large or jumbo eggs, separated
- 175 ml sugar
- 1 tub (250 ml) sour cream
- 2-3 springs of lavender and icing sugar for decorating, optional
Blend the crushed biscuits, melted butter and sugar and press firmly onto the base of a 23 centimeter loose-bottom tin.
The mixture is enough to also press against the sides of the tin, if preferred.
Beat together the cream cheese, cornflour, cake flour, vanilla essence and lemon rind until smooth. Add the egg yolks and beat well. Beat the sugar and egg whites until soft peaks are formed and fold into the cheese mixture. Fold the sour cream into the mixture and spoon onto the crust.
Bake in a preheated oven at 125 ºC for 1 hour and 45 minutes. Remove from the oven and loosen the edges with a sharp-pointed knife or spatula. Let the cheesecake cool to room temperature. Place lavender springs on top and dust with icing sugar, if used.
The eggs, cream cheese and sour cream have to be at room temperature when preparing the cheesecake.
Line the base of the loose-bottomed tin with 2 layers of baking paper or waxed paper. Allow the cheesecake to cool completely and carefully turn out onto a plate that is covered with a soft kitchen towel or muslin cloth. Remove the pan’s bottom plate.
Turn out onto a stylish serving platter.
Recipe and photo submitted by Nicolette Papas