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)

Base:

240g   Plain flour
50g     Icing sugar
110g   Butter
1         Egg yolk
grated lemon peel to taste
a pinch of salt

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.

Filling:

300g  Fine granulated sugar
50g    Single cream
40g    Plain flour
7        Egg yolks
5        Egg whites
1,1kg  Cream Cheese
           Vanilla extract/flavouring

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!