Baked New York cheesecake
A classic baked cheesecake, served with fresh mango and Carte D'or Mango Coulis.
Vegetarian
Autumn
Winter
Summer
Spring
Desserts
Ingredients
Baked New York cheesecake
−
+
£5.01
For the New York Cheesecake:
Butter
/g
80.0 g
0%
Digestive biscuits
/g
165.0 g
0%
Lime zest
/g
5.0 g
0%
Lime juice
/ml
25.0 ml
0%
Dessicated Coconut, toasted
/g
20.0 g
0%
Caster sugar
/g
75.0 g
0%
Egg
/g
75.0 g
0%
Light cream cheese
/g
250.0 g
0%
Lemon zest
/g
10.0 g
0%
Lemon juice
/ml
30.0 ml
0%
Double Cream
/ml
100.0 ml
0%
Carte D'Or Mango Coulis 1L
/ml
200.0 ml
0%
Mango
/g
300.0 g
0%
/
For the New York Cheesecake:
-
Butter 80.0 g
-
Digestive biscuits 165.0 g
-
Lime zest 5.0 g
-
Lime juice 25.0 ml
-
Dessicated Coconut, toasted 20.0 g
-
Caster sugar 75.0 g
-
Egg 75.0 g
-
Light cream cheese 250.0 g
-
Lemon zest 10.0 g
-
Lemon juice 30.0 ml
-
Double Cream 100.0 ml
-
Carte D'Or Mango Coulis 1L 200.0 ml
-
Mango 300.0 g
Preparation
-
For the New York Cheesecake:
- Grease and line an 8” tin.
- Blend the biscuits along with the melted butter, lime (zest and Juice) and coconut until combined.
- Press into the base of the mould.
- Mix together the sugar, eggs, cream cheese and the zest and juice of the lemon until smooth.
- Lightly whip the cream then fold through the mix.
- Pour on top of the biscuit base then bake at 180c for 15 minutes then reduce the temperature to 100c and cook for a further 30 minutes or until set.
- Remove from the oven and allow to cool before portioning.
- Serve with diced fresh mango and mango coulis.
