Gregg Wallace New York Baked Cheesecake Recipe Review

Cheesecake is one of my favourite desserts and although I have made my own before, I have never tried a baked version. I found a recipe in Gregg Wallace's favourite puddings book and thought I would take on the challenge. The ingredients that went in it were worryingly fatty but was worth the few years off my life!


75g (6oz) digestive biscuits, crushed
75g (3oz) butter, melted, plus extra for greasing
1kg (2lb) full-fat soft cheese
275g (9oz) caster sugar
4 eggs, lightly beaten
40g (11/2oz) plain flour, sifted
300ml (1/2pint) soured cream
finely grated rind of 1 lemon
fresh or drained canned strawberries, to decorate


To make the biscuit base, grease a 23 cm (9 inch) loose-bottomed or springform cake tin. Process the biscuits in a food processor to fine crumbs. Melt the butter in a saucepan, add the biscuit crumbs and mix well. Press the crumb mixture evenly over the base of the prepared tin.
Place on a baking sheet and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes. Leave to cool on the baking sheet while keeping the oven on.
To make the filling, beat the soft cheese and sugar together in a bowl, then mix in the eggs. In a separate bowl, beat the flour into the soured cream and lemon rind, then fold into the cheese mixture using a large metal spoon. Pour over the biscuit base in the tin.
Bake in the oven for 45 minutes to an hour or until set. Leave for 3–4 hours until completely cool.
Run a round-bladed knife around the side of the cheesecake, then remove it from the tin. Transfer to a serving plate, decorate with the strawberries and serve.
The result was a creamy delicious cheesecake that was great with sweet berries. We made more of a base as it felt a little thin without it and I think it helped break through the richness. A great recipe to have on hand and one I would try again.


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