This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.

New York cheesecake

butter,

digestive biscuits,

Philadelphia cheese, cheese

golden caster sugar

tbsp plain flour

½ tsp vanilla extract

lemon (about 2 tsp)

½ tsp lemon juice

carton soured cream

lemon juice

Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.

Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.

With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.

Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.

Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Probably the best street food in NYC is chicken and yellow rice. Why not make it for yourself at home?

Street Cart Chicken & Yellow Rice

Chicken Thighs, 4

Salt, 5 g

Whole cloves, ~5

Cumin seeds, 5 g

oregano, 2 g

Black Pepper, 20 cranks

cloves

Lemon juice, 1/4 lemon

Mayonnaise, 30 g

Basmati Rice, 200 g

Chicken broth, 250 g

Butter, 15 g

Smoked Paprika, 5 g

Bay Leaves, 1-2

Salt,

Mayonnaise, 100 g

Greek Yogurt, 50 g

White Vinegar, 10 g

Black Pepper, 10 cranks

oregano, a sprinkle

Smoked Paprika, a sprinkle

Water, 100 g

White Vinegar, 50 g

Cayenne Pepper, 15 g

Red Pepper Flakes, 5 g

Lemon juice, 1/2 lemon

Sugar, 10 g

Pita Bread, undefined

Lettuce, undefined

Tomatoes, undefined

Marinate the chicken

Sprinkle the chicken thighs with salt and set them aside.

Crush the cloves and cumin in a mortar and pestle. Add oregano, black pepper, and garlic cloves into the mortar with the spices and crush into a rough paste.

In a large mixing bowl, combine the lemon juice, mayo, and spice mixture. Add the chicken thighs and mix to thoroughly coat the exterior. Cover and place in the fridge to marinate for up to 24 hrs or cook right away.



Start the rice

Melt butter in a pot over medium heat.

Add onion, cumin, turmeric, smoked paprika, and bay leaf. Bloom the aromatics until fragrant but not burnt, about 30 seconds.

Add the rice to the pan with the aromatics and mix. Lightly toast the rice and stir for about 2 minutes.

Simmer the rice

Add chicken broth, turn up the heat, and cover the pan to bring to a boil. 

Reduce the heat to the lowest setting. Let the rice gently simmer while covered for about 20 minutes.

Meanwhile, feel free to cook the chicken or mix the sauces (next steps)

Uncover and taste the rice! Add salt as needed or stir a little more butter to make the rice more unctuous.

Make the red sauce

Add all ingredients to a blender. Process until smooth.

Add sauce to a pot and simmer over medium-low heat to develop flavors and reduce the sauce.

Taste and adjust for salt and vinegar - NOTE: This will be hot.

Let cool before storing in a bottle in the fridge.

Mix the white sauce

Place bowl over a scale, and add the mayo, yogurt, vinegar, lemon juice, black pepper, oregano, smoked paprika, and salt into a bowl. Mix together.

Taste it! Adjust salt or any spice/herb additions as you see fit.

Cook the chicken

When ready to cook, place a pan over medium-high heat. Once hot, sear the chicken thighs on both sides until the internal temp reaches at least 165 F. 

Chop the chicken into pieces in the pan or let them rest, then slice.

Assemble & serve

Serve a portion of chicken & rice on a plate and drizzle with both of the sauces, as desired.

Optional: serve with pita bread or fresh vegetables/herbs for garnish

https://www.youtube.com/watch?v=Y645_5ikaYo

The Chicken and Rice platter on the streets of NYC is easily one of my favorite dishes. The best thing for us? It's actually quite easy to make at home.

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New York cheesecake

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