Phil Vickery's New York Style Cheesecake
Published Friday, 25 April 2014
Phil Vickery takes to the This Morning kitchen to whip up a sweet treat to tempt those tastebuds - his delicious New York-style toffee ripple cheesecake.
Phil Vickery rustles up his New York style toffee ripple cheesecake. (© ITV)
45mins, plus 1hr in switched off oven, chill overnight if possible
For the base:
- 200g rich tea biscuits
- 25g cocoa powder
- 55g white chocolate, melted
For the filling:
- 400g cream cheese, leave out or fridge for 30mins to warm to room temperature
- 115g caster sugar
- 1tbsp cornflour
- 3 medium eggs, whole at room temperature
- 3tbsp lemon juice
- 1½tsp pure vanilla extract
- 400ml crème fraîche, leave out or fridge for 30mins to warm to room temperature
- 397g can caramel condensed milk
For the sauce:
- 300 g frozen blackcurrants, defrosted with juice
- 100g castor sugar
- about 150mls cold water
- squeeze lemon juice
You will also need:
- a 20cm (8ins) springform tin, base lined with baking parchment and sides greased
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- To make the base, place the biscuits and cocoa powder into a food processor and blend until fine crumbs.
- Next, add the melted white chocolate and pulse well.
- Lightly press into the tin, making an even layer, then chill well.
- In a food processor, blend the cream cheese and sugar until smooth.
- Add the cornflour blend again before adding the eggs, one at a time - do not over beat.
- Finally, add lemon juice, vanilla and crème fraiche and blend until smooth - again don't go mad.
- Wrap the base of the chilled tin in foil, tightly and then repeat for a double layer. Place the tin into a roasting dish. Pour the filling onto the biscuit base.
- Warm the caramel, and gently ripple into the batter, in a circular motion, allowing it to fall from a spoon. Don't stir the caramel into the filling.
- Surround the tin with 2.5cm (1ins) of very hot water. Bake in the centre of the oven for 45mins.
- Turn off the oven, without opening the door, and leave for 1hr to set. Remove to a rack to cool completely, then chill overnight.
- Liquidise the blackcurrants, sugar, lemon juice and half the water into a smooth sauce - add a touch more water if needed, finally strain through a fine sieve.
- To serve cut into 6-8 wedges and pour over a little blackcurrant sauce
This is a New York style cheesecake - smooth and perfectly creamy. Don't be tempted to skip the water bath, or open the oven door ... this is the secret for a successful texture!
© UTV News