Chicago Cheesecake
A trip to the U.S last year launched my love affair with baked cheesecakes. This has to be my favourite. It's just the right amount of cheesiness, and not too sweet. It lasts well for a few days so perfect for my morning and night time tea and cake cravings. Also, I took this to work a couple of days and by far - had the most the number people asking me for the recipe! (2 different people commented that it was the best cake they had ever eaten!)
It is a little involved and you do need to to start it a day before you plan on eating or serving it. It takes about 90 minutes all up and then chilling time over night.
Ingredients
crust 90 g unsalted butter, softened and cut into chunks 1/4 cup icing sugar 1/8 tsp vanilla extract 3/4 cup plain flour pinch of salt
filling 700g cream cheese, softened​​ 3/4 cup caster sugar zest of 1 lemon 1 TB plain flour 1/8 tsp salt 1/2 cup sour cream 1 tsp vanilla extract 2 large eggs melted butter for greasing the pan
Method​​
For the crust: In a standing mixer fitted with the paddle attachment, beat the butter and icing sugar together on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. (Picture 2)
Add the vanilla and mix until combined, about 30 seconds. Add the flour and the salt and beat on low speed until just combined, about 30 seconds. (Picture 3)
Line the bottom of a 20cm spring form cake tin and press the mixture evenly into the bottom. Refrigerate until firm, about 30 minutes. (Picture 4).
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Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 180C degrees. Prick the chilled crust several times with a fork and bake until golden, about 20 minutes. (Picture 5) Transfer to a wire rack and cool completely. Adjust the oven rack to the middle position, maintaining the oven temperature at 180C.
For the filling: In a standing mixture fitted with the paddle attachment, beat the cream cheese on medium-low speed to break it up and soften it, about 1 minute. Scrape down the bowl and paddle. Add half the sugar and the lemon zest (if using) and beat on medium-low speed until combined, about 1 minute. Scrape the ​​bowl. Beat in the remaining sugar, flour, and salt until combined, another minute. Scrape the bowl. Add the sour cream and vanilla and beat for a minute. Add the eggs, 1 at a time, and beat for a minute after each addition, scraping down the bowl and paddle as necessary.
Brush the sides of the cooled spring form pan with melted butter. Pour the filling onto the cooled crust and place the tin in the oven, making sure you have some baking paper underneath to catch any butter that drips out (this will save oven cleaning time later!). Bake until the cheesecake is firm around the edges and barely jiggles in the centre, around 50-60 minutes (check at 40 if you are using a larger tin). Transfer to a wire rack and cool for 3 hours then wrap tightly with plastic and refrigerate for at least 3 hours and up to 4 days.
Unmold the cheesecake about 30 minutes before you want to serve it. Enjoy with a dollop of whipped cream and/or some fresh berries.
Tips
Make sure you grease the tin before pouring the cheesecake mixture. I forgot and you can see as the cake rises, the sides stick and creates a mini crown effect on the cake. No impact on the taste but
doesn't look as pretty.
I find it easier and quicker to roll out the cooled crust mixture between 2 pieces of baking paper, before pressing it into the tin. It also means you get a more even base.
