Night-before New York Cheesecake

Whip up this cheesecake on Friday and take the stress out of cooking on the weekend

If you know you're having company on the weekend, why not whip up some Night-before New York Cheesecake on Friday and take the stress out of cooking in the hours before the hoards descend?

(serves 8)
Pastry base
1 1/4 cups plain flour, sifted
1/2 cup caster sugar
1 egg, beaten
1/4 cup butter, softened

2 1/2 cups  cream cheese, softened
1 1/2 cups caster sugar
1 tablespoon plain flour
3 eggs
1 egg yolk
2 tablespoons very thick cream

Preheat oven to 200°C (180°C fan forced). Grease a 15cm springform pan with oil or butter. Combine all pastry ingredients and mix well. Roll the pastry out and cover the base (not the sides) of the springform pan. Prick the pastry with a fork, and then bake in the preheated oven for 8–10 minutes. Allow to cool.

Turn oven up to 230°C (210°C fan forced). Combine cream cheese, sugar, flour, eggs and egg yolks in a large bowl. Mix together, then add cream. Stir as little as possible (just enough to blend the ingredients together) then pour the filling over the base. Bake for a further eight minutes, then turn the temperature down to 110°C (90°C fan forced) and bake for 45 minutes, or until golden on top. Chill overnight (This step is necessary).

Serve with cream and fruit the following day.


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