Home Reviews Recipe Baked New York cheesecake

Baked New York cheesecake

This gorgeous recipe appeared in our August 2008 issue.

Serves: 4 - 6    Recipe provided by: head chef Matthew Powell, Malmaison Brasserie 1 Tower Place, Leith, Edinburgh EH6 7DB Tel: 0131 468 5001    Method: Hang the crème fraiche overnight to extract excess water, then weigh it. Brush your spring form cake tin with melted butter and lightly dust with flour. Combine the digestive biscuits, melted chocolate and soft butter in the robot coupe. Now press this firmly in the bottom of the mould and chill in fridge.
Now combine the cheeses and crème fraiche, sugar, vanilla and lime zest in the mixer. Mix very well and then turn speed down to add your eggs, when fully mixed add your blueberries and pour into buttered and lined cake tin. Cook on 150 oC for an hour then turn the oven off and allow to cool in the oven.

For the compote:
Add sugar and enough water to dissolve to a pan and cook until it starts to caramel. Add 100gm of the blueberries and cook down.
Next add the rest of the blueberries, remove from the heat and allow to cool
   Ingredients: 600gm ricotta cheese
600gm mascarpone
500gm crème fraiche
zest of 1 lime
8 eggs
400gm castor sugar
2 vanilla pods
100gm soft butter
300gm digestive biscuits
50gm dark chocolate
450gm blueberries
100gm castor sugar
  
     

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