{"id":4288,"date":"2016-05-30T09:00:52","date_gmt":"2016-05-30T08:00:52","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=4288"},"modified":"2021-12-06T10:30:50","modified_gmt":"2021-12-06T10:30:50","slug":"new-york-cheesecake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2016\/05\/30\/new-york-cheesecake\/","title":{"rendered":"New York Cheesecake!"},"content":{"rendered":"

Creamy & Sweet Baked New York Cheesecake with Homemade Coulis & Fresh Fruit – Definite Dinner Time Showstopper!<\/p>\n

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When I decided to try this recipe I was honestly completely stuck on where to start. I have eaten many New York style cheesecakes, or even baked cheesecakes but when I have tried to bake them when I was younger, they have just gone so awfully wrong.<\/p>\n

My Baked Chocolate Rocky Road Cheesecake<\/a> and Baked Gingerbread Cheesecake<\/a> is always a success for me, but as they use different in the mix it is completely different to this. I spent ages and ages looking at recipes online and they are ALL so different I was confused.<\/p>\n

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I decided to try out various other recipes and I will be honest here and say they didn’t work for me! I found the way that the method is written out is confusing, and the ingredients seemed far too much… trying to bake it proved this as well! I mean come on, 900g of cream cheese in one cheesecake?!<\/p>\n

Therefore, I decided to go my own way with it, make it more realistic in my eyes and reduce the cheesecake down to an acceptable size. Oddly enough, using essentially 2\/3 of the ingredients with some other alterations, it still took the same amount of time in the oven!<\/p>\n

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You might know that I have an adoration for no-bake cheesecakes, and these are still my favourite… but my family had requested one of these beauties for SOOO long, and many of my readers had asked for some baked cheesecakes so I thought I would oblige.<\/p>\n

Yes, this sort of cheesecake is prone to having a crack when it comes out of the oven or when it is cooling and this can be down to over mixing or even just how it happens – but this is why I always cover my baked cheesecakes in stuff! It doesn’t matter if it cracks in my eyes so long as it tastes delicious (which it does!).<\/p>\n

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I made my own coulis in this recipe as it really is so easy to make and I love the taste of it, but you can obviously use shop bought coulis if you prefer. I made my cheesecake into a bit of a showstopper by using the coulis along with some fresh fruit as I love the combination of the flavours with the vanilla\/lemony flavoured cheesecake but you don’t have to if you don’t want to!<\/p>\n

I seriously was surprised by how much I love this recipe, even if it does take a while because of baking it, cooling it, and then leaving in the fridge over night… but if you have some time, this recipe is totally worth it. Enjoy!<\/p>\n

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New York Cheesecake!<\/h2>\n\t\t
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Creamy & Sweet Baked New York Cheesecake with Homemade Coulis & Fresh Fruit \u2013 Definite Dinner Time Showstopper!<\/span><\/div>\n