Culture Street



On June 14, 2013

Here’s my lemony New York–style cheesecake. Fresh summer cherries are ideal spooned over it. Don’t bother to cook the cherries, just macerate them with lemon juice and sugar to bring out the juices.


PREP TIME: 15 minutes

COOKING TIME: 1 hour 45 minutes, plus 1 hour cooling time and at least 8 hours refrigerating time.

STORING: The cheesecake can be refrigerated for up to 2 days.


Butter for the pan


12 whole digestive biscuits

3 tablespoons sugar

75g unsalted butter, melted


Four 250g packages cream cheese, at room

1¼ cups sugar

2 teaspoons finely grated lemon zest

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

4 large eggs

Sour Cream Topping

2 cups sour cream

3 tablespoons sugar

Cherry Topping

500g fresh cherries, halved and pitted

3 tablespoons sugar

1 tablespoon lemon juice

1. Position a rack in the centre of the oven and preheat the oven to 180°C/160°C
fan-forced. Lightly butter a 23cm springform pan with 8cm- high sides.

2. To make the crust: In a food processor, grind the biscuits into very fi ne crumbs
(you should have 1Y cups). Add the sugar and melted butter and pulse until
moistened. Press the crumb mixture evenly onto the bottom and 4cm up the
sides of the pan. Bake for 12 minutes, or until the crust is a shade darker. Cool
on a rack, then wrap three layers of wide heavy- duty foil around the outside
of the pan.

3. To make the fi lling: Clean the food processor bowl, then blend the cream
cheese and sugar until smooth, occasionally scraping down the sides of the
bowl with a flexible spatula. Add the lemon zest, lemon juice, and vanilla;
pulse to combine. Add the eggs and pulse until blended.

4. Pour the filling into the crust-lined pan. Place the pan in a large roasting pan.
Pour in enough hot water to come halfway up the sides of the springform
pan. Bake for about 1 hour 15 minutes, or until the fi lling is set except for the
very centre when the pan is gently shaken (the cake will become fi rm when

5. Meanwhile, prepare the sour cream topping: In a medium bowl, stir the sour
cream and sugar to blend.

6. Spoon the sour cream mixture onto the hot baked cheesecake and smooth it
over the top. Continue baking the cheesecake for 15 minutes, or until the
topping is set. Let the cheesecake cool in the pan on a rack for 1 hour.

7. Run a sharp paring knife around the edges of the cheesecake to loosen it
from the pan sides (leave the sides in place). Cover loosely with plastic wrap
and refrigerate for at least 8 hours, or until thoroughly chilled.

8. To make the cherry topping: In a medium bowl, combine the cherries with
the sugar and lemon juice and toss to coat. Let stand at room temperature,
tossing occasionally, for about 30 minutes, or until juices form.

9. Remove the pan sides from the cheesecake. Cut the cake with a large sharp
knife (dip the knife in hot water after each cut to moisten it and wipe it clean)
and transfer to plates. Spoon the cherry topping over and serve.

Recipe from What's for Dinner?: Delicious Recipes for a Busy Life by Curtis Stone.

Published by Ebury, $39.95. Available now from bookstores and online.


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