Enjoy this classic velvety New York cheesecake made with our premium Yorkshire Cream cheese, and luxury Jersey butter. A crunchy buttery base with a creamy, rich middle, topped with delightful fruit. Get ready to impress your friends and family, perfect for any occasion. 

Ingredients: 

Crumb crust:

• 150g of finely ground digestive biscuits
• 125g Longley Farm luxury Jersey butter, melted

Cheesecake filling:

• 1kg Longley Farm Yorkshire cream cheese 
• 200g caster sugar 
• 3 tbsp all-purpose flour
• 1 tsp finely grated lemon zest
• 1 tsp finely grated orange zest
• 3 large eggs
• 1/2 tsp vanilla

Topping:

• 200g of frozen mixed berries or any other fruit
• 1 tbsp lemon juice
• 50g sugar (if using sour cherries you may need a bit more)
• 1 tbsp cornstarch, or similar thickener
• 2 tbsp of water

Method:

Make the crumb crust: 

• Stir together crust ingredients and press into the bottom of a buttered springform cake tin (9-10 inch). Wrap the springform cake tin with two layers of heavy-duty foil, covering the bottom and sides. Spary the inside with non-stick cooking spray. This will prevent water from seeping in during the water bath. Place the filled cake tin into the freezer whilst preparing the filling. 

Making the cheesecake filling: 

• Preheat the oven to 285°C
• Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth.
• Add vanilla, then eggs one at a time, beating on low speed until each ingredient is incorporated. Scrape the bowl down between additions.
• Place the cake tin in a large roasting pan and add boiling water to the pan, about an inch up the sides of the springform. This water bath, or bain marie, ensures even, gentle baking and helps prevent cracking or drying.
• Pour filling into the crust and bake in the middle of the oven for 12-15 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it.
• Reduce the temperature to 125°C and continue baking until the cake is mostly firm (the centre will still be slightly wobbly when the pan is gently shaken), anywhere from 45-60 minutes. Baking times and ovens vary so make sure only the centre is wobbly. If you take out cake too early it will never set. There may be cracks in the top but that will be covered by topping.
• After baking, remove the cake from the oven and run a knife around the top edge of the cake to loosen it and cool the cake completely in the cake tin on a rack. Chill it, loosely covered, for at least 6-8 hours.

 Making the topping: 

• Place all ingredients together in a medium saucepan. Bring to a boil.
• Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely.

 Putting it all together:

• Remove the side of the pan and transfer the cake to a plate. If you have any wonky baking issues, you might want to trim the cake flat before topping.
• Spread cooled topping over chilled cheesecake.
• Serve and enjoy!
• Cheesecake keeps, covered and chilled for up to 2 weeks. Put any toppings on right before serving.