Eating In Sweet

New York via Italy Cheesecake – Recipe

August 28, 2015

Since I’ve moved to London, my list of ‘things to get round to’ keeps growing longer and longer. Along with the things to do, places to see, food to eat, I’m embarrassed to confess that laundry is frequently on the list… But thank goodness for my little shopping addiction and well stocked wardrobe eh? This hyperactive city coupled with my short attention span means that while I intend on doing one thing, I often end up doing another.

Just when I think I’m finally getting round to trying out that steamed bun place with the horrendous queues, I end up taking us to this other place that’s been making me salivate at the sight of my Instagram feed all week. There are the friends from uni I’ve been meaning to catch up with since they or I moved here, and now I’m getting an invite to their leaving party. Even then, I can’t go. I’ve got those books stockpiled on my kindle, those pop-ups I bookmark in every week’s Time Out, and all that theatre I keep reminding myself to get tickets for.

Instead of doing all this fun stuff, I’m just doing all that other fun stuff. But sometimes I am good and get back to the list, which is where this cheesecake comes into the picture (I know you’ve been wondering for the last two paragraphs). For Christmas, a certain someone bought the flat (yeah, we call it the flat… too grown up to admit we live together, by ourselves) a beautiful cookbook, New York Cult Recipes as a little reminder of our trip there earlier that year. There were of course several recipes I was meaning to test out, but just hadn’t got round to it.

Cheesecake_Doria

Almost as long ago, the generous folk at Doria UK sent me a package with some of their most popular Italian food products such as the Amaretti biscuits and the Doriana crackers… I stopped a certain someone from scoffing them because I wanted to use them in some baking… but again, just hadn’t got round to it… 

That is, until a couple of weeks ago when I managed to cross both of these things from my list… and voila, I present you a New York style cheesecake with an Italian twist!


New York via Italy Cheesecake (Adapted from New York Cult Recipes)

Base

  • 100g Doria Amaretti biscuits, crushed
  • 100g rich tea biscuits, crushed
  • 70g butter, melted

Filling

  • 600g plain cream cheese
  • 160g caster sugar
  • 2 pinches of salt
  • 40g plain flour
  • 3/4 lemon, juice and zest
  • 300g sour cream
  • 5 eggs
  • 1/2 teaspoon vanilla

1. Preheat your oven to 180c. Grease the base and side of a 23cm spring-form tin, then line the base with baking paper.

2. Combine the butter and biscuits then spread the mixture into the bottom of the tin. Using the bottom of a glass or something similar, press the biscuit mixture in place.

3. Place in the oven and bake for 10 minutes, taking care not to let the base burn. Once you’ve taken the base out of the oven, turn the oven temperature up to 200c.

NYDoria_base

4. Combine all the filling ingredients using an electric mixer, adding each ingredient one at a time and mixing well between each addition. Beat until the mixture is smooth then pour over the base.

5. Place in the oven and bake for 10 minutes at 200c.

6. Then without opening the oven, turn the temperature down to 130c and bake for a further 1 hour and 15 minutes.

NYDoria_cheesecake

7. Turn off the oven, crack the oven door open and leave the cheesecake in there to cool for around 20 minutes.

8. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours before serving.


As I learnt from this week’s episode of Great British Bake Off, the cheesecake should have a bit of wobble in the middle… I was a little scared of the wobble and hence left mine baking for a little longer than the instructed 1 hour and 15 minutes so it got a tad browner than it should have. Leaving it to cool in the oven helps prevent cracks from forming, then refrigerating stabilises the whole thing!

The Doria Amaretti biscuits are a bold flavour which definitely give this classic lemon cheesecake quite the kick!

NYDoria_cheesecake2


Thank you to Doria UK for the biscuits and crackers, I must apologise for not getting round to putting them to good use sooner! They may have been a gift, but as always, all opinions are mine, mine and mine alone!

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  • vdaltonbanks

    Ooooo, I very much like the sound of this New York via Italy cheesecake! I know what you mean about the to do list, mine just gets longer and longer! And baking more is on there, I just always run out of time! ha.

    • The list of recipes to test out is a novel in itself… I do want to bake more now, especially now that I follow more baking blogs, everything looks amazing!

  • I love crushing biscuits for bases and things. You probably used a gadget or a gizmo, but I like to break up the biscuits, put them in a plastic bag, wrap them in towels and then roll around on them like I’m a three year old throwing a tantrum. Really helps me to get it all out, you know?

    • You’re such a badass baker! I totally used a gizmo because it’s my favourite gizmo… and as much as you love to bash, I love to blitz!

  • Mmm cheesecake! This looks nice and easy – I’d probably be afraid of the wobble too!

    Suze | LuxuryColumnist

    • I’m just paranoid about serving people uncooked stuff… hence the fear of the wobble! But if Paul and Mary say it’s ok…

  • Shikha (whywasteannualleave)

    This sounds so delicious Connie – I’ve only once done a baked cheesecake before so would love to try this and the Italian twist to it sounds so yummy! Is that bun place bao by any chance? If so, I’m planning to try my luck with going this week!

    • Thanks Shikha! Yes, I’m definitely referring to Bao… it’s on the list but just haven’t found the urge to queue yet… rather optimistically hoping the lines will die down soon! If you go, let me know how you get on!

  • Mouth. Is. Watering. Must. Stop. Reading. Your. Blog. 😉

    • You are too kind! Best compliment ever!

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