I love cheesecake, especially the baked New York style, which this is. I am also a fan of mixing things up a bit with regards to flavours and this is one of my personal favourite creations.
I got the idea from a Persian restaurant near where I used to live in South West London. The food there was to die for, I loved pretty much everything they had on the menu but the one thing that I always loved was their ice-cream. It had lumps of frozen cream in but more importantly was flavoured with rosewater.
I would never usually have gone for this but me being me was willing to try it. Once tried never forgotten I can tell you! It was divine! I had later made other desserts like custards and creme caramels (creme rose?) using rosewater which were fantastic too but my love of cheesecake keeps me coming back time and time again to this recipe
How to make a baked new york cheesecake from scratch
Prep time: 15 minutes
Cook time: 90 minutes
Calories per serving: 296
Cost per serving: £ 0.31p
140g digestive biscuits
600g soft cheese
170g golden granulated sugar
20 ml rosewater (can use vanilla essence, orange, caramel, pretty much any flavour you want)
180 sour cream
1 tablespoons plain flour
Finely crush the digestive biscuits with a food processor or by placing them into a bag and crushing with a rolling pin until they are finely crushed. Melt the butter in a pan and remove from the heat. Add the biscuit crumbs to it and mix together until the melted butter has been fully absorbed by the biscuit crumbs.
Place the biscuit mix into a springform tin around 9 inches in diameter (if smaller cheesecake will be taller and may take a little longer to cook) and press down evenly with the back of a spoon. Place into a preheated oven at 180 degrees or gas mark 4 and bake for 10 minutes. Remove the tin with the part cooked biscuit base from the oven and allow to cool whilst preparing the topping.
In a mixing bowl add the cheese, sugar, eggs, flour, rosewater and sour cream and mix together vigorously with a wooden spoon until any lumps in the mixture are smoothed out and some air is beaten into the mixture. If you still have any lumps at this stage either sieve them, smooth them against the side of the bowl with the back of the spoon or use a whisk, either a hand whisk or alternatively use your food processor / food mixer
Once your mixture is free from lumps and is glossy smooth and light pour onto the cooled biscuit base and place into a preheated oven set to 240 degrees or gas mark 9 for 30 minutes
After 30 minutes drop the temperature to 110 degrees or gas mark 1/4 for a further 45-60 minutes
If you like a creamy finish remove from the oven when cooked or leave in the oven (which you have switched off) to cool for a drier finish.
Once it has cooled and been refrigerated for at least an hour or two, carefully run a blunt knife or spatula around the edge of the cheesecake before releasing the catch on the springform tin. Cut and serve.
Use double the amount of butter and digestives for a double thick base.
Freeze for a nice on hand dessert whenever you want it.
Make in Muffin tins for nice individual cheesecakes (many need to trim sides a bit)
Use different flavours to suit your preference ( I have tried vanilla, orange, lemon, caramel, rosewater and they are all delicious! )
Blizt some fresh fruit in a blender and mix with some gelatin for a nice zingy topping.