We hope this New York cheesecake will satisfy your appetite for far off places! We got the recipe from Dan Stone – he was our instructor at the brownie workshop at the Institute of Culinary Education in New York… thx Dan! :o)
240g Plain flour
The ingredients should all be at room temperature. Measure them all into a bowl and mix well until the dough binds together. Grease a 25cm ø cake tin and carefully line the tin with the pastry using your hands (this pastry is usually a little difficult to roll!) Prick the base all over with a fork and bake at 210°C for about 10 minutes until pale golden. Leave to cool.
300g Fine granulated sugar
Grated peel of half an orange, grated peel and juice of half a lemon
Put the sugar, cream cheese, flour and all flavourings into a bowl and mix until creamy. Gradually mix in the egg whites and yolks. Finally, add the single cream, mix and pour the mixture into the cooled pastry base. Bake in a pre-heated oven for 10 minutes at 250°C then turn the oven down to 95°C and bake for a further hour. Cool for at least 2 hours. Yummy!