New york cheesecake
vanilla bean paste
Step by step
Place the base ingredients into the bowl of the Cook Processor fitted with the Multiblade and set the timer to 1 minute and the temperature to 60°C. Press start to activate and slowly increase the speed to 10.
Tip the biscuit mixture into a pie dish and press firmly into the sides and base of the tin. Refrigerate whilst you make the filling.
Place all the ingredients into the Cook Processor and pulse for 5-10 seconds until smooth and evenly mixed. Pour this mixture into the prepared base and bake in an oven preheated to 160°C for about 30 minutes or until set around the edges but with a little wobble in the middle. Allow to cool at room temperature before chilling for at least 4 hours before serving. Garnish with a little extra lime zest.
Kept chilled and covered this cheesecake will keep for up to three days.
If you prefer a chocolate base, replace the digestives with an equal weight of Oreo cookies.
To make a lemon swirl cheesecake simply spoon some lemon curd onto the unbaked cheesecake and use a knife to lightly swirl into the cheesecake mixture.
Edd is a professional baker, food writer and TV personality. After studying politics at university, Edd started to work in the banking industry but didn’t enjoy it. So after winning the original series of the hot BBC show ‘The Great British Bake Off’ in 2010, he has jumped at the chance of following his passion for Baking. Since the show he has appeared on numerous TV shows and his recipes regularly appear in some of the UK’s top food magazines. In 2013 Edd ran a pop-up bakery at Fortnum and Mason making his favourite recipes from his books. He has written two books ‘The Boy Who Bakes’ released in 2011 and ‘Say It With Cake’ in 2012.