Eric Lanlard's cheesecake recipe
The king of cheesecakes, and every local café, restaurant or shop will have this traditional Big Apple classic. You can serve it with a variety of fruit compotes.
Ingredients
- 1 kg Cream cheese (the drier the better)
- 250 g Caster sugar
- 3 tsp Plain flour
- 1 tsp Vanilla extract
- 1 Lemon - finely grated zest and juice
- 3 Large eggs
- 300 ml Soured cream
- 2.2 lbs Cream cheese (the drier the better)
- 8.8 oz Caster sugar
- 3 tsp Plain flour
- 1 tsp Vanilla extract
- 1 Lemon - finely grated zest and juice
- 3 Large eggs
- 10.6 fl oz Soured cream
- 2.2 lbs Cream cheese (the drier the better)
- 8.8 oz Caster sugar
- 3 tsp Plain flour
- 1 tsp Vanilla extract
- 1 Lemon - finely grated zest and juice
- 3 Large eggs
- 1.3 cups Soured cream
- 150 ml Soured cream
- 1 tbsp Caster sugar
- 1 Icing sugar, for dusting
- 5.3 fl oz Soured cream
- 1 tbsp Caster sugar
- 1 Icing sugar, for dusting
- 0.6 cup Soured cream
- 1 tbsp Caster sugar
- 1 Icing sugar, for dusting
- 300 g Digestive biscuits, crushed
- 75 g Unsalted butter, plus extra for greasing
- 10.6 oz Digestive biscuits, crushed
- 2.6 oz Unsalted butter, plus extra for greasing
- 10.6 oz Digestive biscuits, crushed
- 2.6 oz Unsalted butter, plus extra for greasing
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease the base and side of a 23cm (9in) springform cake tin with extra butter, and line the base with baking paper.
- For the base, melt the butter in a medium pan, then stir it into the biscuit crumbs. Press the mixture into the bottom of the prepared tin and bake in the preheated oven for 10 minutes. Cool on a wire rack while preparing the filling.
- For the filling, increase the oven temperature to 220°C (fan 200°C)/ 425°F/gas mark 7.
- In a mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, then gradually add the sugar, then the flour.
- Continue by adding the vanilla and lemon zest and juice, then whisk in the eggs, one at a time. Stir in the soured cream until well blended. The batter should be smooth, light and somewhat airy.
- Pour the filling into the prepared tin. The top should be as smooth as possible.
- Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 140°C (fan 120°C)/275°F/gas mark 1, and bake for 25 minutes more.
- If you gently shake the tin, the filling should have a slight wobble. Turn off the oven. Leave the cheesecake to cool in the oven for 2 hours, with the door closed. The cheesecake may get a slight crack on top as it cools.
- For the topping, combine the soured cream and caster sugar. Spread over the cold cheesecake right to the edges, then refrigerate overnight.
- Dust with icing sugar before serving.
Also worth your attention:
More recipes from Eric Lanlard
Taken from Home Bake by Eric Lanlard, Published by Mitchell Beazley
Eric's website cake-boy.co.uk
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