Gregg Wallace's New York cheesecake
Prep time:(plus 3-4 hours cooling time)
Skill level: Easy peasy
Costs: Cheap as chips
Gregg: "This is rapidly becoming a pudding classic. Big and full of flavour – I just can’t help myself."
- 175g (6oz) digestive biscuits, crushed
- 75g (3oz) butter, melted, plus extra for greasing
- 1kg (2lb) full-fat soft cheese
- 275g (9oz) caster sugar
- 4 eggs, lightly beaten
- 40g (11/2oz) plain flour, sifted
- 300ml (1/2pint) soured cream
- finely grated rind of 1 lemon
- fresh or drained canned strawberries, to decorate
Why not decorate your cheesecake with seasonal berries?
- To make the biscuit base, grease a 23 cm (9 inch) loose-bottomed or springform cake tin. Process the biscuits in a food processor to fine crumbs. Melt the butter in a saucepan, add the biscuit crumbs and mix well. Press the crumb mixture evenly over the base of the prepared tin.
- Place on a baking sheet and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes. Leave to cool on the baking sheet while keeping the oven on.
- To make the filling, beat the soft cheese and sugar together in a bowl, then mix in the eggs. In a separate bowl, beat the flour into the soured cream and lemon rind, then fold into the cheese mixture using a large metal spoon. Pour over the biscuit base in the tin.
- Bake in the oven for 45 minutes to an hour or until set. Leave for 3–4 hours until completely cool.
- Run a round-bladed knife around the side of the cheesecake, then remove it from the tin. Transfer to a serving plate, decorate with the strawberries and serve.