Ingredients for Nigella Lawson New York Cheesecake
- 250g digestive biscuits
- Butter
- Caster Sugar
- 2 tbsp cornflour
- Soft Cream Cheese
- 2 large egg yolks
- 1 tsp vanilla extract
- 250ml heavy cream
- 125ml sour cream
- Lemon, Zest Of
- Pinch of salt
- 2 large egg whites
- Icing sugar, to dust
- Raspberries
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How to Make Nigella Lawson New York Cheesecake
- Crush 250g digestive biscuits to fine crumbs using a blender or food processor.
- Add 100g melted unsalted butter and 50g granulated sugar to the biscuit crumbs. Mix until well combined.
- Press the mixture firmly into the base of a greased 20cm springform cake tin.
- Chill the crust in the refrigerator for at least 1 hour.
- In a large bowl, whisk together 2 tbsp cornflour and 100g granulated sugar.
- Beat in 250g Philadelphia Extra Light cream cheese (6% fat) and 250g full-fat cream cheese until smooth and creamy. Add 2 large egg yolks and 1 tsp vanilla extract. Beat until well combined.
- Gradually pour in 250ml heavy cream and 125ml sour cream, beating constantly until smooth and creamy.
- Add the zest of 1 lemon.
- In a separate clean bowl, beat 2 large egg whites with a pinch of salt using an electric mixer until stiff peaks form.
- Gently fold the egg whites into the cheese mixture in three additions.
- Pour the cheese mixture over the chilled crust.
- Bake in a preheated oven at 170°C (325°F) for 60-75 minutes, or until the cheesecake is set around the edges and just slightly jiggly in the center. Do not open the oven door during baking.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 2 hours.
- Carefully remove the cheesecake from the oven and let it cool completely on a wire rack for at least 1 hour.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve chilled, dusted with icing sugar and decorated with fresh berries.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
98g
Fat
117g
Carbs
12g
