redbox catering

redbox catering

A Very Classy, Creamy, Baked New York Cheese Cake

icon_lemon

Points to Success

The author of this cake, Laurie, has been perfecting the recipe on and off over 20 years. The earlier versions had more flour, no condensed milk, and were more dense. We now prefer this creamier version, which tops anything in the cafés in Brisbane. It is fun, because measurements are approximate, and the method is consistently repeatable.

A Baked New York Cheese Cake needs to set in the fridge overnight.

The best flavour is the next day. The cake will last a few days.

Ingredients can be measured by hand, and varied. The main thing to remember is to use the full three or two and a half blocks of Philly creamed cheese. Adding the condensed milk solidifies the wet mix while setting. Do not add too much flour. Basically, sprinkle the flour over the top of the final mix in the bowl before blending it in, so it is not too much. The mix is a sloppy, gluggy consistency.

Do not bake on a low 160 (Celsius). This is a touch too low, and the cake may set a little less than desired. Do not bake too high either. We use 170 for about 40 to 45 minutes, until we can smell the top of the cake as you would a regular baked cake. The top should not become blackened around the edges. It will brown unevenly. If you use a higher temperature, such as 180, it may only take 35 minutes. Ovens vary. Do not open the oven door while baking until the end when checking the browning.

Let’s Bake!

Points to Success

The Tin

Use any small high sided tin, (we use 18″) or a larger lower sided tin (e.g. 20″). The cake is so rich, that people do not want large slices.

If using a ring sided tin, one can line the base with wax paper, and lightly butter the sides. You can use scissors to cut off excess wax paper. Otherwise, we suggest cutting out a circle of wax paper.

 

The Base

Crush a packet of Arnott’s Scoth Finger Biscuits in a bowl. (We use a round ended rolling pin.) Then use your fingers to mix in a small amount of soft salt free butter. Do not use too much butter. You will be surprised how little is needed.

If using a small baking tin, a little more than half a packet. A larger tin, you need some more reserves to work with.

Empty the crushed biscuits into the tin, and flatten out for a biscuit base. There is no need to do the sides of the tin. Do not make the base overly thick. Just empty out enough for a good covering, and pad it down with your hand and fingers, especially around the edges.

We do not pre-bake the biscuit base.

You may make your own pastry if you like, and cover the sides of the tin. There is not need to cover the full height of the sides. Remember to push down the edges so they are not overly thick after baking. Pastry needs some pre-baking.

Optional: You may add grated fresh lemon rind to the base/sides. If making a lime cheese cake, use lime rind. If using lime, it is nice to add some grated rind to the mix as well.

 

The Filling

– 2 1/2 to 3 blocks Philly cream cheese (full cream, rather than diet.)

– 1/2 can Condensed milk.

– 1/2 tub cooking cream (or regular).

– 1 cup white sugar (more or less depending on your tasting of the wet mix).

– Some Vanilla (a generous serve from the syrup, or a bit of care not to overdo it with the liquid version.)

– 2 lemons (About 10mm of lemon juice in the bottom of the plastic squeeze juicer. Depends on the type of lemon for how much juice. We recommend the fresher tasting Lisbon lemons that are the larger sized lemons. You may opt to use limes instead. Be generous.)

– Tablespoon of Lyle’s Golden Syrup (This is the British brand. It is more toffee like in flavour than the harsher CSR syrup. Do not overdo the amount, as it is a strong flavour and may dominate. CSR will work.)

– 2 to 3 eggs. (If using a larger container, use the 3.)

 

Melt the Philly in the microwave, 30 seconds at a time, while forking the cheese after each go, to smooth it up enough to work with.

Use a hand blender to remove the bumps in the cheese.

Add the above ingredients, except flour. Use a hand mixer, like the Sunbeam, to mix well. Measurements are approximate.

Add some white flour, (we use organic, or “00”, but any will do) by a generous sprinkling on top. The mixer will blend this in. Mix for a while.

Pour the contents into the tin, and level out. You may pour to the top, or just under. Either way, the cake will rise about 5mm or more.

The oven must be pre-heated. Place the tin in at 170 to 180 degrees Celsius.

After baking, let cool for several minutes before using a knife to carefully separate the cake from the sizes of the tin.

Cool for up to an hour, or a bit less, before adding cream and toppings.

 

Topping – Chantilly Cream, Chocolate, and Fruit.

Whip a full bucket of quality cream. With the cream, add a little vanilla, and a generous portion of soft icing sugar. Do not overly whip the cream. It can be slightly under a full firm mix. Vary the amount of sugar to your taste.

Use a spatula or larger spoon to spread the cream on top. You can spread a little around the upper edge to cover over the edge of the cake.

Add your own style of choc chips, or buttons, etc. along with any fruit you think will work. It is nice to have a mix depending on the availability.

You may drizzle passion fruit over the cream for another variation.

It is also nice to get some pieces of rich cooking chocolate, melt them gently, and pour over the cream, then use the spatula to spread the chocolate. This will be a very fine layer, and would best be left as the final topping, perhaps with a limited arrangement of white choc chips on top. The chocolate will shine, so it looks great, and can be served with fruit on the side of the dish. We use Max Brenner chocolate, just a couple of large pieces, as it spreads very well with a spatula, and is strong. Or, you can drizzle the chocolate, and put the fruit on top as normal.

Set in the fridge overnight. We put a sheet of wax paper gently over the top to protect it.

You may like to sprinkle the fruit top with icing sugar before serving.

icon_strawberry