'Wouldn't it be great if some day we could rent a farmhouse, stock it with supplies and cook all week! We'd invite our nearest and dearest, and food-enthusiast friends... ah... the calories,' my friend and fellow cook, Tina, mused recently. Shortly afterwards there's an email from Tina asking me to send the link to a New York cheesecake that I'd shared on Facebook. It was a rather stupendous specimen, I must say, and Tina says she wants to bake it at the weekend, actually so do I. To which we plan a Saturday #bakedate via Skype, Tina baking in her Sydney kitchen and me in Canberra, some 250 kilometres away. What a hoot! The #bakedate...
It's a sunny Saturday afternoon. A Skype connection is established via our laptops and our #bakedate begins. Tina greets me with a wide smile and 'Buona sera.' My response is in Hungarian, 'Jó napot kívánok,' I wave and smile back.
We laugh when we notice we’re both wearing yoga pants, singlet tops and slippers. ‘You’ve gotta be comfy for baking,’ says Tina. I agree. I notice that we have exactly the same granite bench tops. I smile to myself. This friendship and our #bakedate is clearly meant to be.
'OK, are you ready to start?', we check in with each other. And then we read the recipe together out aloud, sometimes talking over the top of each other, but mindfully following every step, and discussing the recipe and ingredients as we go. Now, both of us are accomplished cooks, but we're eager to achieve outstanding results with this particular New York Cheesecake on our first ever #bakedate.
My mum always said ‘Break the eggs one by one into a little bowl first, you never know!’ says Tina. 'You should see the eggs in Italy,' she says, 'OMG, they are so yellow and the whites are like set jelly… they're just so fresh! With my aunty we’d go collecting mushrooms and then by the side of the road we’d stop at a farmhouse where they were milling fresh wheat into flour. We’d get home and my aunt would make fresh fettuccini with the fresh flour and fresh mushrooms.' Sounds wonderful, no? 'Look at the size of this egg,' I say to Tina, holding it up to the screen! I crack it open, 'Oh wow, it's a double yolker too.' Even though it's the fifth egg, I add it for good measure. Tina’s cousin, Maria, arrives and there are quick introductions… ‘Nice to meet you!’ Before too long, Maria is making espresso… (I can hear the machine in the background and ask, 'Where’s mine?!'). 'I’ve got a really big tin here,' says Tina, 'It’s round and biiiig, I’m using that so that it doesn’t touch the sides.' And then with the whirring of both electric mixers and my wind chimes outside, we’re away. ‘Tina, I’m loving this…. it’s good fun,’ I say. Tina laughs. We chat non-stop about the weather, the morning’s food shopping, our gardens, tomorrow’s lunch of asparagus and strawberry salad, and the possibility of making Yorkshire pudding in the future (‘Peter is good at that,’ I say). Then we joke about cholesterol levels that might increase due to the quantities of cream cheese and sour cream we’re using! 'Ah, who cares, life is too short,' I say. I smile to myself as Tina starts singing. I tell her, ‘We should be playing music.' We note that we both enjoy sunny weekend mornings and the sound of music in the home. There’s silence for a time as we both have our heads down to add the last few ingredients and work on the final stages of the mixing process, and then… ‘Oh, the ribboning is beautiful,’ Tina exclaims with delight as she pours her mixture into the prepared tin. Her tin is much larger than mine, so I wait to see the level of the mix. 'Can you see?,' she asks, holding it up towards the screen. 'Yes, I can'. It's safe to pour my mixture into my tin. ‘I’m putting all lick-able things straight into the water,’ says Tina… ‘Don’t you want to taste it?’ I question. ‘Little do you know, I have been,' she laughs. (That’s good, as I’ve been doing a fair bit of tasting too, ssssh!). ‘May the force be with you,’ Tina declares as she places her cake into the oven. 'Ciao, ciao, let’s ping each other in an hour or so,' I say. We go our separate ways, both pottering around the house and garden, but still keeping one eye on the cheesecakes in our ovens. An hour and a half passes quickly and we check in again. Tina says her cheesecake was quite high, but now it's tilting on one side. We laugh together about it being lopsided, Tina says she might end up with the 'cheesecake Tower of Pisa'. Mine has risen up beautifully, but suddenly has a dip in the centre. 'It's like a big souffle,' says Tina. There's a short discussion about whether we should sprinkle a little nutmeg or cinnamon over the top after baking for more flavour (in the end, we decide not to). We both reduce the oven temperature by a few degrees to make sure the top of the cheesecake doesn't burn, and then we sign out again. Half an hour later we're back in the kitchen, agreeing that it's time to check on things and then we both carefully insert a knife into the middle of our cheesecake. Both come out clean. Both cheesecakes look superb. 'Yay,' we exclaim joyfully. There are smiles all round. The cheesecake #bakedate has been a success. It's time to remove our cheesecakes from the oven and allow them to cool. Tina is expecting half a dozen visitors later in the day, who have been invited to sample her cheesecake. Peter, our neighbours and I are looking forward to tasting my cheesecake too. When the moment of truth comes, we exchange 'Mmmmmm' tweets via Twitter. Nothing more needs to be said. The verdict...
Quite simply, this is THE BEST cheesecake I have ever tasted. It was not too sweet, nor too rich. It was baked on Saturday and still tasted great on Wednesday evening. I wish I had frozen a small portion of it just to test if it would keep that way, but because it was sooooooo good, we honestly couldn't help but eat it all. The recipe is a keeper for sure. Tina agrees.
The recipe...
This cheesecake was blogged in 2010 by Katy For a Hungry Soul, who says she’s ‘an old-fashioned girl at heart, loving old recipes, while still embracing the new.’ She looks for ‘simplicity, deliciousness, and frugality, with an occasional splurge.’ It's great to meet you... I like your philosophy, Katy!
Tina and I decided to reduce the quantity of sugar (I used vanilla infused raw caster sugar), and we also agreed to use light/low fat sour cream and light/low fat cream cheese. One of my eggs turned out to be a small double yolker, but I still used all five eggs (six in fact), hence my version of the cheesecake is more golden in colour than Katy’s. I’ve also added more lemon juice to the recipe, for extra flavour. NEW YORK CHEESECAKE* 5 large free-range eggs, at room temperature 2 cups (2 x 300g tubs) light sour cream, at room temperature 4 x 250g (4 x 8-ounce) packets light cream cheese, at room temperature 100g/8 tablespoons unsalted butter, room temperature scant 3/4-cup raw caster sugar 2 tablespoons maize cornflour or cornstarch 1.5 teaspoons vanilla extract Juice of half a lemon 2 heaped teaspoons finely chopped/grated lemon zest Grease or butter a 23 (9-inch) or 26cm+ (10-inch) springform cake tin and line the base and sides with baking paper, allowing the paper on the sides to come up well over the top (say 3-4 cm over). Wrap a double layer of heavy-duty aluminium foil tightly around the outside bottom and sides, crimping it around the tin (this will stop water from seeping into the tin when it goes into the bain-marie). Preheat the oven to 150 degrees C/300 F/Gas mark 2 and place a rack into the centre position. Break the eggs into a cup one by one and then tip them into a large mixing bowl and, using an electric mixer, beat them with the sour cream until well combined. In a separate large bowl, fold the softened cream cheese into the softened butter with a spatula, and then beat with a mixer until smooth and creamy. Gradually add this to the egg-sour cream mixture and then beat until smooth. Next, beat in the caster sugar, cornflour, vanilla, lemon juice and zest. Beat well for 2-3 minutes until the mixture is smooth. Pour into the prepared springform tin. Now place the tin into a deep roasting pan which is large enough to prevent the sides from touching. Place into the oven and pour in enough hot tap water to reach halfway up the sides of the springform tin. Bake for up to two hours, or until the cake is light golden in colour and a butter knife inserted in the centre comes out clean. Keep an eye so that the top doesn’t over-brown. Remove the cake tin from the water bath and carefully take away the foil from the outside of the tin. Allow the cheesecake to cool down in the tin at room temperature. Then, cover and refrigerate for several hours or overnight. Unclasp the springform sides of the tin and remove the cake from the base. Carefully transfer it to a large serving stand or platter. Serve with fresh berries, dusted with icing sugar. Serves 12. *Recipe originally adapted from Jim Fobel's Old-Fashioned Baking Book and blogged by Katy at For a Hungry Soul. It has been reproduced here with Katy's blessing. For Katy's baking notes, please pop into her blog post. The cheesecake #bakedate process in pictures... Liz ...The cheesecake #bakedate process in pictures... Tina...
Smiles all round... the cheesecake #bakedate is a success...New York cheesecake... a keeper for sure!Yes, my little cheesecake, you know I'm crazy about you...That's why I've taken so many photos... now, smile for the camera, please...
Tell me, have you and a friend ever had a #bakedate? Tina and I are planning to do more of these, so perhaps you would like to join us? In the meantime, do bake this cheesecake. It's a keeper!
19/9/2013 07:09:35 pm
This is lovely, Lizzy. I can just picture you two in the kitchen, on opposite sides of the world, nattering away.
Lizzy
20/9/2013 07:51:49 pm
Hi Erin, thanks so much! It was fun, thanks for the pin.
Lizzy
20/9/2013 07:52:11 pm
Giulia, it was good fun and the cheesecake is just sublime!
Oh MY! I don't think I have ever seen a more beautiful cheesecake! It is gorgeous! I need a fork so I can eat it off the screen :)
Lizzy
20/9/2013 07:52:46 pm
Katy, thank YOU so much for sharing your recipe and for allowing me to re-blog it. Tina and I had a ball! Thank you again xox 20/9/2013 07:08:43 am
Now how fun was that?? Next a group event? Plus...the cheesecake looks fabulous. I'm a huge fan of plain cheesecake, not all gooped up with candy and such and this one qualifies in a big way. Come over for coffee and bring a slice? :)
Lizzy
20/9/2013 07:53:18 pm
Hello Barbara, a group event is on the cards for sure. I am with you re the cheesecake, KISS! I am on my way xoxo 20/9/2013 08:18:37 am
A bakedate...how fun. I'm not usually too crazy about NY cheesecake as it can sometimes be a little dry but your cake looks nice and moist in the photo. Job well done by the two of you. :)
Lizzy
20/9/2013 07:53:57 pm
Karen, it was fun! I agree with you about NY cheesecake, but this one was a cracker.... and we had a blast. Thank you for your kind words.
Lizzy
20/9/2013 07:54:16 pm
Oh Celia, it was such fun! And the cheesecake was yummy! 20/9/2013 11:36:40 am
Your bake date sounds like a ton of fun! And these cheesecake looks incredible Mrs KR has been playing around with cheesecake lately, and eventually you'll see the results (just need to schedule the post). Really fun post - thanks..
Lizzy
20/9/2013 07:54:47 pm
Hi John, oh great minds eh! Looking forward to seeing your cheesecake too. Happy cooking : ) 20/9/2013 12:43:09 pm
What a great idea Lizzy. It really sounds like fun and so beautifully written. NY cheesecake is not always my favourite but i feel lke rushing straight out to bake this.
Lizzy
20/9/2013 07:55:09 pm
Thank you so much, it was indeed! Do give it a try : )
Eha
20/9/2013 02:04:00 pm
Thank you Lizzy for a huge weekend smile; a 'skype date' to bake ~ what huge fun! For you and for us, tho' we do not get to eat it! Have not made a cheesecake for eons: notice how you have everything 'lite': perhaps I should really reacquaint myself :) ! Have a good weekend: hope the winds do not come up down south!
Lizzy
20/9/2013 07:55:34 pm
Thank you Eha... I think you might just enjoy this one xox Get well. 20/9/2013 03:46:02 pm
G'day and what a GREAT bakedate and fun Lizzy, true!
Lizzy
20/9/2013 07:55:56 pm
Aw, Joanne, thank you! Very kind of you. 20/9/2013 05:21:06 pm
Gorgeous cheesecake, and how fun to have a bake date. Love the idea!
Lizzy
20/9/2013 07:56:13 pm
Laura, it was indeed! Thank you for your kind words.
Lizzy
21/9/2013 10:27:41 am
Thanks Krista! I think the #bakedate might become a regular event... am investigating other possibilities where more people can join in. It was the best fun!
Lizzy
21/9/2013 10:28:00 am
Glenda, thank you LOL! Can I just say, it was bloody delicious! 21/9/2013 12:56:02 am
What a fun bakedate! I've never done anything like that but that cheesecake looks wonderful. I've eaten a lot of NY cheesecake but I've never made one. I always end up putting just a bit of chocolate through it. :)
Lizzy
21/9/2013 10:28:26 am
Ha, Maureen... you must try this, noting that it's a low fat version! : ) 21/9/2013 10:11:32 am
This looks so good! I've never had this type of cheesecake before!
Lizzy
21/9/2013 10:29:02 am
Hello Maggie and welcome! I hope you will try baking this cheesecake, I tell you, it's divine! I use an Olympus OM-D. 21/9/2013 11:35:59 pm
Love the idea of a bakedate!! So much fun!! Lets do one together one day :)
Lizzy
22/9/2013 09:15:36 am
Lisa, the #bakedate was great fun.... and the cheesecake is to die for! 22/9/2013 03:40:25 am
I love the idea of doing this, sounds like you had a great time. The cheesecake looks wonderful, im definitely making this. GG
Lizzy
22/9/2013 09:15:55 am
GG, thank you... let me know if you love it! xo
Lizzy
22/9/2013 06:49:16 pm
Thanks Lisa! : )
Lizzy
22/9/2013 10:23:47 pm
Rosa, thank you kindly : ) 22/9/2013 09:40:48 pm
Isn't technology amazing? Such a good idea, and love that you achieved such a glorious cheesecake using 'light' dairy products - that's an Epic Win in my book!
Lizzy
22/9/2013 10:23:59 pm
Absolutely! : ) 22/9/2013 10:46:19 pm
Wow, what a great 'date' and what great results! I made a baked cheesecake for the first time last weekend :)
Lizzy
22/9/2013 11:07:29 pm
Snap! Great minds, Tandy... was yours delicious!? I bet it was : ) 23/9/2013 12:52:16 am
Oh my goodness, I SO feel like cheesecake right now after reading this wonderful post and looking at these pics. Love that you both had a bake date on Skype. Both cheesecakes look superb and this is such a fabulous post! Yum!
Lizzy
23/9/2013 09:31:15 am
Catherine, thanks so much, and thanks for the very kind tweet! This #bakedate was the best fun! We will surely do it again! 23/9/2013 03:20:58 am
Aww I love the idea of a bake date! And your cheesecake looks amazingly fresh with a beautiful texture :D
Lizzy
23/9/2013 09:31:32 am
Thanks Lorraine! The BEST I've ever tasted : ) 25/9/2013 12:12:29 am
I want cheesecake so badly! It is my favourite dessert of ALL time. I adore it but can only eat a tiny tincy little smidge as I am lactose intolerant. What a gorgeous way to bake a cake. I love that you got together to do this. Wonderful, wonderful, wonderful.
Lizzy
26/9/2013 01:43:36 pm
Kryrstie, I feel your pain on this... sigh. Thank you for your very kind words! :) 27/9/2013 10:55:52 pm
Ha! I have a granite kitchen top now too, all new! (or is it marble, i don't know...) While reading through I was thinking of the egg test and then you mentioned it. I always do the test, I don't trust the eggs here. Gosh you girls had some fun, wish I could join some time. =D
Lizzy
27/9/2013 11:48:39 pm
Ha! See, we were meant to be friends too, Helene! : )
Andrea
5/10/2013 10:58:54 am
Now, I absolutely love New York Cheesecake, I love the photos and also the idea of a Skype bake date! This cheesecake reminds me of the ones my mam used to make when I was a child, again food, connections and memory making, love it !! Xx
Lizzy
6/10/2013 07:58:24 am
Hi Andrea, thanks ever so much! I am glad it reminded you of your mam... and I hope you will make this xo
Lizzy
19/10/2013 02:41:56 pm
It was the BEST fun, Zsuzsa, would love you to join in sometime xo
Lizzy
18/11/2013 09:37:47 am
JJ, thanks so much, it was great fun! Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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