NEW YORK CHEESECAKE W/ WHITE CHOCOLATE & ORANGE
Excuse the photo - it’s clipped from an iphone video but I wanted to share this recipe soonest!
I just adore New York cheesecake in every form but have never quite perfected it to my liking. It’s either too sweet, savoury or dry. A water bath is imperative to a creamy texture however no matter what I do the water always seeps in past the foil making the base soggy. I’ve since started making it in a non springform tin and lining the base and sides with baking paper. Chill for 6 hours before removing upside down on a plate. For ease of removal, run the tin sides under hot water and run a knife around the edges twice - it’s worth it for a crunchy base.
For the base
250g biscoff or malt biscuits crushed
100 g butter, melted
1 tbsp caster sugar
For the filling
250g white chocolate, chopped
750g full-fat cream cheese at room temperature
175g caster sugar
4 large eggs
Zest of 2 oranges
1 tbsp vanilla bean paste
Top
Whipped cream and apricot jam swirled (optional)
Heat the oven to 180C/160C fan and line the base of a 22cm cake tin with baking paper.
Tip the biscuits into a food processor, and blitz to fine crumbs. Pulse in the butter and sugar then tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Bake for 10 minutes and set aside while you make the filling.
Melt the white chocolate in a heatproof bowl over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Once the water comes to a boil turn the element off and leave the chocolate to gently melt (this will avoid it seizing). Set aside while you make the rest of the filling.
Beat the cream cheese using an electric mixer until loosened, then add in sugar, eggs, orange zest and vanilla until just smooth.
Add white chocolate and mix until combined.
Create a water bath for a creamier texture. Tightly wrap the bottom and sides of the tin with at least 3 layers of foil. Sit the tin in a deep roasting tin. Pour the cheesecake mixture over the biscuit base.
Pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr 15 mins-1 hr 30 mins, or until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
Put the tin on a wire rack, then run a small, sharp knife around the edge. Leave to cool completely in the tin, then chill for at least 6 hrs before removing from the tin.