Everyone's heard of New York cheesecake - and anyone who's tasted it will attest to its deliciousness. So while you can't travel to the Big Apple, try this simple recipe from New York Kitchen, a not-for-profit organisation that guides guests on a journey through New York’s dynamic agriculture, craft beverage, and culinary arts in the state's Finger Lakes. Enjoy the decadence!
INGREDIENTS (serves 12)
For the filling:
700 grams of cream cheese, softened to room temperature
3 large eggs, room temperature
400 grams of sweetened condensed milk
1 teaspoon of vanilla extract
For the crust:
1 1/2 cups (US) Graham cracker crumbs
8 tablespoons of melted butter
Directions
Chef’s notes: Create mini cheesecakes by using muffin tins and liners instead of a springform pan. Press crust into the bottom of liners and top with filling. Bake and cool in the same method for 15-20 minutes.
Subscription successful! Thank you for subscribing.