Bistro cheesecake

Bistro cheesecake

By
From
Margaret Fulton Favourites
Serves
10-12
Photographer
Tanya Zouev and Armelle Habib

I’ve taken in lots of Broadway shows in New York over the years, and often called into the world-famous Lindy’s afterwards for a piece of their sinfully rich but heavenly cheesecake. This is as good as it gets, and is a variation of the cheesecake that was so popular in my early days, when I would demonstrate it at Johnny Walker’s bistro in Sydney. Until then the flatter European cheesecakes made with more pastry than cheese and from a variety of cheeses like cottage and unrefined cheese were all you could get.

Ingredients

Quantity Ingredient
200g plain biscuits such as nice, crushed or blended into crumbs
6 tablespoons ground almonds
1/4 cup cream
75g butter, melted

Filling

Quantity Ingredient
750g cream cheese
1/2 cup caster sugar
2 eggs
1 lemon, grated rind
1 teaspoon lemon juice
1 teaspoon vanilla essence

Topping

Quantity Ingredient
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla essence
1/2 teaspoon grated nutmeg

Method

  1. Line the base of a 23 cm springform tin with baking paper. Stir together the biscuit crumbs, ground almonds, cream and melted butter. Using your fingers, press the crumb mixture into the tin. The crumbs should line the base and come 5 cm up the sides. Chill the crust well while making the filling.
  2. Preheat the oven to 190°C. Using an electric mixer, beat the cream cheese and sugar until well incorporated, then beat in the eggs, one at a time, adding the lemon rind, juice and vanilla. Pour the cream cheese mixture into the prepared crust and spread evenly with a spatula. Bake for about 20 minutes. Remove from the oven and leave to cool to room temperature.
  3. Increase the oven temperature to 220°C. Using an electric mixer, beat the sour cream with the sugar and vanilla until smooth. Spoon over the top of the cheesecake and spread evenly. Bake in the oven for about 5 minutes, just enough to glaze. Remove from the oven, cool, then chill for 6–12 hours before serving. The cheesecake may be made a few days ahead and kept covered and chilled. Dust with grated nutmeg to serve, and cut into wedges.
Tags:
Margaret
Fulton
Favourites
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