New-york style Cherry Cheesecake
There is a lovely nip in the air and what better time to sit and enjoy a piece of indulgent cheesecake with freshly brewed coffee?! Top it with some fresh fruit of the season – cherries, strawberries or even chopped kiwi. This combination of a tart fruit, creamy cheese cake and a crumbly, buttery crust is very fulfilling.
See notes below for more information about cheesecakes.
For the crust and the cheesecake
What you will need :
- 160 gram digestive biscuits
- 40 grams melted butter (I use Amul)
- 400 grams cream cheese
- 1 tablespoon lemon juice
- 1 teaspoon orange zest/ lemon zest
- 175 grams castor sugar
- 55 grams dairy cream (I use Amul 20% fat)
- 3 eggs
- a pinch of salt
- 1/2 teaspoon vanilla extract
How to proceed :
- Powder the digestive biscuits in a mixture. Then add the melted butter and mix the crumble with your fingers to form a smooth dough like consistency.
- Pre-heat oven to 160C.
- Take a springform pan with detachable base and spread the crumb mixture on the pan at the bottom. Bake it for 10 minutes till firm.
- Take it out of the oven and let it completely cool.
- Meanwhile make the cheesecake filling. Beat the cream cheese well with a whisk or a hand-held blender and add the lemon juice and zest.
- Then add the castor sugar, cream, salt and vanilla essence. Beat well to combine all of it together.
- Add the eggs, one at a time and mixing well before each addition. Pour this mixture into the cooled crust and bake in a pre-heated oven at 160C for 40-45 minutes.
- The best way to check if a cream cheese is done is if it is jiggly in the centre. If yes, bake it for another 10 minutes.
- Remove from the oven once done and let it cool down before frosting.
Cream Cheese Frosting :
- 125 grams cream cheese
- 50 grams Amul butter. at room temperature
- 1 teaspoon orange/lemon zest
- 300 grams icing sugar
How to proceed:
- Whisk the cream cheese. Add butter and zest.
- Gradually add the icing sugar, one cup at a time.
- Whisk well.
- Spread the frosting on top of the cheesecake once it cools and adorn it with drained glazed cherries.
- You can skip this frosting and just line the top with cherries or some jam. I prefer a softer, mushier frosting hence I poured it over the cheesecake. If you want a firm frosting, refrigerate it for 2 hours before frosting on top of the cake.
- Different brands of cream cheese are available in the market. Philadelphia and D’lecta are two brands I have most commonly seen. The Philadelphia cream cheese is costly (650 for 225 grams), but D’lecta cream cheese is also very good and costs Rs. 650-700 for 800 grams. In Mumbai it is available in Arife and a lot of stores having a cold storage facility.
- Cheesecakes tend to crack at the top after baking. To prevent this they are baked in a water bath. But to keep things simple, I have avoided a water bath and topped the baked cheesecake with a cream cheese frosting and some cherries.
- Cheesecakes are dense and continue to bake even when removed from the oven due to the latent heat. So to avoid over-baking it should be slightly moist at the centre when you stop baking.
- After removing cake from the oven, loosen the sides with a spatula or a knife. It allows it to cool without breaking.