As opposed to a chilled cheesecake, there is a baked version which is also known as the New York cheesecake. Albeit different it is just as delicious. Being who I am and where I come from, there is no choice but to try both! I have tried several recipes of the the baked version but I prefer the recipe (adapted to low sugar due to my dietary requirements) from David Lebovitz, The Sweet Life in Paris.
Ingredients:
- 1 almond flour crust
- 900g cream cheese at room temperature (like Philadelphia)
- 100g sugar
- The zest of 1 lemon
- 3/4t vanilla essence
- 4 large eggs
- 25g flour
- 125ml yoghurt
Method:
Cream the cream cheese and sugar for about 1 minute at low speed in a stand mixer (or by hand). Beat until the batter is smooth. Add the lemon zest and vanilla essence. Add the eggs, one at a time, scraping the sides of the bowl as necessary. Add the flour. Mix in the yoghurt until incorporated but avoid over beating.
Pour the batter into the prepared crust and bake at 190°C for 11 minutes, then lower to the heat to 100°C and bake further for 40 minutes, until it jiggles slightly in a 7-10cm diameter from the centre when you gentle shake it. Do not overbake.
Remove from the oven and cool on a wire rack. Once at room temperature, refrigerate for at least 3 hours before serving. slice with a sharp knife dipped in warm water for best results.
Mould.
Allow to cool. Best served chilled.
