New York Cheesecake with Chocolate & Bourbon Cherries

Thank you to the lovely @AdelaideMorse for sharing this amazing recipe combining a baked New York Cheesecake with our curiously delicious, bourbon infused, Chocolate Cherries. YUM!!

Adelaide credits this New York Cheesecake recipe to recipe to Bake Play Smile.

INGREDIENTS

• 375 g plain sweet biscuits crushed, like Arnott's Nice biscuits or graham crackers

• 250 g unsalted butter melted

• 750 g full fat cream cheese room temp

• 215 g (1 cup) caster sugar

• 1/2 teaspoon vanilla extract

• 2 teaspoons finely grated lemon rind

• 1 tsp lemon juice

• 2 tablespoons plain flour

• 4 eggs room temp

• 300 ml full fat sour cream room temp

• 125 g fresh blueberries

• 2 tb sifted icing sugar

METHOD

The Base

Preheat oven to 160 degrees celsius (140 degrees celsius if using fan-forced).

Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see tips for details).

Finely crush the biscuits in a food processor and then place into a large bowl.

Add the melted butter and mix thoroughly until well combined.

Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).

Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).

Chill in the fridge for 30 minutes.

The Filling

Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).

Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.

Stir through the sour cream.

Putting it Together

Gently pour the cream cheese mixture into the base of the tin.

Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).

Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.

Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).

After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.

Allow to come to room temperature for 1 hour before serving and then top with The Curious Cabinet Chocolate Cherries.

Enjoy!