New York cheesecake with chocolate soured cream topping
- October 2017
- Serves 8-10
- Hands-on time 30 min, oven time 45-50 min, plus chilling and cooling
Who can resist a creamy New York cheesecake with a buttery biscuit base and covered in a rich chocolate topping? Not us.
Skip the chocolate and try our classic New York cheesecake instead – it’s rich, vanilla-spiked and sweet.
- 37.8g (22.8g saturated)
- 48.3g (38g sugars)
Cooling the cheesecake in the oven (step 4) should minimise cracking, but don’t worry if it does crack – the topping covers it.
Make the whole thing up to 48 hours in advance and keep covered in the fridge.
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