Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try making yourself.
Photo by Christine O'Connor.
Dog with two tails New York cheesecake
Ingredients
Base
200g malt biscuits
125g melted butter
150g caster sugar
Filling
500g sour cream
500g cream cheese
7.5 eggs
2 oranges (zest and juice)
2 lemons (zest and juice)
1 Tbsp vanilla essence
125ml cream
300g caster sugar
⅛ tsp salt
Method
Base: Grind biscuits in food processor until powdered and add melted butter and sugar and combine.
Add to greased and paper-lined tin.
Using the back of a spoon, press the base down evenly and bake at 180degC for 15-20 minutes or until just starting to colour.
Filling: In food processor blend sour cream and eggs until smooth and pour into a large bowl. Microwave (at full power) cream cheese for 3 minutes then put in processor with sugar, vanilla, oranges, lemons and cream. Blend until smooth.
Mix up with sour cream and eggs until combined.
Very gently pour into the cake tin, making sure not to disturb the base. Bake at 100 degrees for 3 hours.
Cut into 14 equal pieces.
Chef's note: If the oven is too hot the cheesecake will crack in the middle. Do not cut until completely cooled.
Recipe supplied by A Dog with Two Tails
Recipe requested by Jan Spicer of Waikouaiti.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
