Do you remember I mentioned my cheesecake failure once when I tried BBC Good Food's praised recipe? The taste was great but it collapsed?
Well.. it tasted so good that it was worth a second try. My husband insisted and kept me reminding so many times, finally I decided to bake it again for his birthday.
I made some modifications and it turned out wonderfully this time!!
Here is how I made it:
Ingredients:Crust:100g butter, cut into pieces
200g Digestive biscuits
20g brown sugar
Cheesecake filling:850g Philadelphia, left at room temperature for 1 hour
250g brown sugar
90g flour
A pinch of salt
1 1/2 tsp vanilla extract
Finely grated zest of 1 lemon
1 1/2 tsp lemon juice
4 large eggs, at room temperature
200g sour cream
Topping:250g sour cream
20g brown sugar
2 tsp lemon juice
Preparation: As first thing place about 300g brown sugar in TM Bowl and powderize for 5 seconds on Speed 9. Set aside.
Melt butter for 4-5 minutes at 50ºC on Speed 2.
Add biscuits and 20g of powdered sugar, mix for 10 seconds on Speed 6.
Grease a 24cm springform pan, cover with baking paper, press the mixture into the bottom of cake pan. Let it rest in the fridge for 20 minutes.
Bake it for 10 minutes in preheated oven at 180ºC. Cool on wire rack.
In a clean TM Bowl place cheese and beat for 2.5 minutes on Speed 4-5.
Scrape down the sides with spatula, add 250g of sugar and beat for 1 minute on Speed 4-5.
Weigh flour in another bowl, add a pinch of salt and mix. Start TM on Speed 4 and gradually add flour by spoon through the hole of TM Lid. Mix for 40 seconds in total.
Add vanilla, lemon zest and juice. Mix for 20 seconds on Speed 3-4.
Start TM on Speed 4, add eggs one at a time through the hole of TM Lid. Mix for 40 seconds in total.
Add sour cream and mix for 40 seconds on Speed 3.
Pour the cheese filling into cake pan. Pop any air bubbles with a tooth stick.
Bake in preheated oven at 180ºC for 10 minutes. Then reduce the temperature to 130ºC and bake for 1 hour 45 minutes. Turn off the oven. Let it cool for 2 hours inside the oven (Do not open the oven door to prevent any cracking)
Remove it from the oven and let it cool at room temperature.
Insert butterfly in a clean TM Bowl. Beat cold sour cream, sugar and lemon juice for 1 minute on Speed 3. Spread the topping. Let it rest in the fridge at least for 8 hours or preferably overnight)
Enjoy...
Photos: http://thermomixtarifdefterim.blogspot.it/2012/07/new-york-cheesecake_5128.html