This is a shallow New York cheesecake, served with citrus fruit wedges, which break up the heavy creamyness of the cheesecake. You can serve it without if you prefer, or make it in a deeper tin for a higher bake.
- 40gr butter
- 180gr digestive biscuits
- 600gr cream cheese
- 1 tbs milk
- 180gr sugar
- 20gr flour
- 1/2 orange, zest of
- 1/2 lemon, zest of
- 4 eggs (3 whole eggs and 1 yolk)
- 1 vanilla pod
- 1 orange
- 1 pink grapefruit
- 1 white grapefruit
Makes a 25cm round cheesecake
Blitz together the butter and digestive biscuits in a food processor. Pack them in the bottom of a 25cm round springform tin.
Bake for 10min on 180°C, keeping an eye on it the last two minutes. Take it out if you think it might brown too much.
Stir the cream cheese in a large bowl to soften it. Add the milk, sugar, orange zest and lemon zest to the cream cheese and combine well. Then add the eggs (3 whole eggs plus 1 extra yolk) to the batter one by one while mixing well. Scrape the seeds from the vanilla pod and mix them into the batter.
Pour the batter onto the biscuit base in the springform.
Bake for 12 minutes on 220°C, then turn down the heat and bake for 50 minutes on 100°C.
Turn off the oven, place a large wooden spoon in the oven door opening, keeping it slightly open but not too much, and cool it that way for the first hour. Cool further out of the oven, then transfer to the fridge to cool for at least 4 hours.
Cut the tops and bottoms off the citrus fruits, all the way to the flesh of the fruit, then place them on a cut side and slice the sides off while cutting from the top downwards. This way, you have cut off all the rind and the flesh is exposed fully.
Take a sharp knife with a thin blade and cut next to the membranes, to cut out the wedges. Squeeze the membranes out above a glass to drink the juice if you want. Place the wedges in a circle on top of the cheesecake prior to serving.