New York Baked Cheesecake (Elizabeth Style)

I have made this countless times over the course of about 12 years.  I found a recipe on a website that I liked the sound of and over the years tweaked until this recipe evolved.  This will create a rich creamy baked cheesecake.  I have found that some have a dryness about them that I was never a fan of. 

My younger sister has 3 children, when pregnant with one of her babies she would call and request this cheesecake from time to time.  She had a craving that I was happy to oblige.  As far as I'm aware, her husband didn't get a look in, so her and "baby" happily ate cheesecake until it was all gone and another was requested.

This recipe is wonderful for parties and gatherings for two reasons: 1. It makes a large cheesecake and being that its so rich only a small slice is required and 2. It has to be made the day before, so you have one less thing to worry about the day of your function.  A baked cheesecake needs overnight to cool, set and allow flavours to develop.  This cheesecake will serve 14-16.  Use a dry, clean hot knife (from hot water) to make each slice, wash, dry and repeat until the whole cheesecake is sliced.  This will give you beautiful slices to serve.  Traditionally this is served alone, but feel free to add seasonal fruit or cream.

I want to have a chat about Spring-form cake tins (as you'll need one for this recipe).  It has been my experience over the years that they can be a bit unpredictable at times.   Whenever I bake using my spring-form tin, I always pop it on top of a pizza tray.  I clean my oven a number of times a year, but as it's not my favourite past time, the pizza tray prevents any possible drips that require immediate cleaning.  A pizza tray is much easier to clean than my oven base.  

Recipe:

1 x 200g pack of Arnotts plain biscuits (cookies)  I like scotch fingers, nice or butternuts, crushed to fine crumbs

1/2 cup butter, melted

1 kilo Philadelphia creamed cheese at room temp.

1 3/4 cups sugar

5 eggs

2 egg yolks

1/2 cup cream

1 teaspoon orange zest

2 teaspoons vanilla extract

Prepare your oven by heating it as hot as it will go.  Prepare your cake tin by greasing and lining a 23 cm (9 inch) spring-form cake tin and put in on top of a pizza tray and set aside.

In a bowl combine the biscuit (cookie) crumbs and the melted butter, stir to combine. Pour the mixture into the base of your prepared tin and use a soup spoon to press down and smooth out.  Pop into the fridge while you prepare the filling.

In a large bowl beat the Philadelphia creamed cheese until whipped and smooth. Scrape down the edges to prevent any lumps.

Add the remaining ingredients and beat for a full 5 minutes.  Stopping and scraping down the edges at least twice (to prevent lumps).

Carefully pour the filling mixture into the prepared base.  Put on top the pizza tray and pop into your preheated oven.

Turn the heat down straight away and reduce the heat to 125oC  (260oF).  Bake for 75 - 80 minutes.  Turn off the oven and leave the cheesecake in the oven to cool completely (about 3 -4 hours).

Remove from the oven, cover (leave in the tin) and refrigerate over night.

The next day, use a thin knife or cake decorating spatula to run around the inner rim of the tin to separate the cheescake from the tin.  Only then release the spring form tin, remove the cheesecake from the base and carefully place on a serving plate.

Serve in slices and enjoy!

Happy cooking!

Elizabeth x