Best 2 Nigella Lawson New York Cheesecake Recipes
Nigella Lawson's New York Cheesecake is a classic dessert that has been enjoyed by many for years. It is a rich and creamy cheesecake with a graham cracker crust that is perfect for any occasion. Whether you are looking for a special dessert to serve at a dinner party, or you simply want to indulge in a delicious treat, Nigella Lawson's New York Cheesecake is the perfect choice.
Here are our top 2 tried and tested recipes!
MANGO CHEESECAKE
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.
Provided by Nigella Lawson
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
- Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
- Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
- Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 20 grams, Sodium 398 milligrams, Sugar 44 grams, TransFat 0 grams
NIGELLA LAWSON NEW YORK CHEESECAKE
This cake is from 'How to be a Domestic Goddess' and is my favourite cheesecake recipe so far. I posted the original recipe but I usually replace half the cream cheese by Philadelphia Extra Light (6% fat), to make a lighter cheesecake, and take just 2/3 of the recipe and bake it in a 20cm springform for 1 hour.
Provided by Flowerfairy
Categories Cheesecake
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
- Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
- Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
- Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
- Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
- Serve chilled, dusted with icing sugar and decorated with berries.
Nutrition Facts : Calories 552.5, Fat 41.6, SaturatedFat 23.6, Cholesterol 200.9, Sodium 589.3, Carbohydrate 37.7, Fiber 0.1, Sugar 24.5, Protein 8.8
Tips:
- Use a springform pan to ensure easy removal of the cheesecake.
- Line the bottom of the springform pan with parchment paper to prevent sticking.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help ensure a smooth and creamy texture.
- Use a food processor to combine the graham cracker crumbs and melted butter. This will help create a fine crumb mixture that will press easily into the bottom of the springform pan.
- Beat the cream cheese and sugar together until light and fluffy. This will help incorporate air into the mixture, resulting in a lighter and airier cheesecake.
- Add the eggs one at a time, beating well after each addition. This will help prevent the cheesecake from curdling.
- Stir in the sour cream and vanilla extract. Sour cream adds richness and tanginess, while vanilla extract adds flavor.
- Pour the cheesecake batter into the prepared springform pan. Bake the cheesecake in a preheated oven until the center is set. This may take about 45-50 minutes.
- Let the cheesecake cool completely before refrigerating it. This will help prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours, or overnight, before serving. This will allow the cheesecake to set properly and develop its full flavor.
Conclusion:
Nigella Lawson's New York Cheesecake is a classic dessert that is sure to please everyone. This recipe is easy to follow and results in a creamy, decadent cheesecake with a graham cracker crust. With its rich flavor and smooth texture, this cheesecake is perfect for any special occasion. Whether you are a beginner or an experienced baker, this recipe is sure to become a favorite in your kitchen.
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