New York Cheesecake

16 Sep

Thomas has been making cheesecakes on the cake doodle app that I have on my phone for him. He makes several each day and he keeps asking me if he can make a real one. I’m not a big cheesecake fan though so I haven’t been that keen. I was in the mood for a bit of a challenge yesterday though so thought ‘why not’.

This cheesecake was quite easy to make, although it was a little time consuming with all the baking, cooling and refrigerating. Thomas had a bit of trouble understanding the whole concept of not being able to eat it until the next day. The idea of having to wait for something is difficult for children to grasp. This concept is called delayed gratification and develops as children mature. You can help them develop this skill through everyday activities such as cooking – children have to wait to eat what they have made while it first cooks and then cools (and in the case of the cheesecake, sets in the fridge for 4 hours!). The more often children are exposed to this concept of having to wait for something, the easier it will be for them to begin to understand it.

Other activities that help to develop this skill:

  • playing games where children have to wait for a turn, such as board games
  • gardening – growing vegetables, herbs etc from seeds
  • use a calendar to count down the days until a special activity
  • Reading books such as ‘Can we Lick the Spoon Now’ https://cookwithkids.wordpress.com/2011/09/11/can-we-lick-the-spoon-now-by-carol-goess/ can also help children to work through the idea of having to wait for something. As they read the story, they can see at the end that the children do eventually get to eat the cake.

Ingredients (serves 10)

200g Nice biscuits
75g unsalted butter, melted
800g cream cheese
190g caster sugar
4 eggs
3 egg yolks
3 tsp vanilla extract
1 1/2 tbs lemon juice
300ml sour cream
Good-quality cocoa powder, to dust

Method

  1. Preheat the oven to 180°C. Grease a 23cm round springform pan. Place 2 layers of aluminium foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
  2. Crush the biscuits in a food processor. Combine melted butter with biscuit crumbs and press into the base of the pan.
  3. Place the cream cheese, 170g caster sugar, eggs, egg yolks, 2 teaspoons vanilla extract and the lemon juice in a food processor. Process until smooth, then pour over the biscuit base. Place the cheesecake in a large roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 hour.
  4. Beat together sour cream, remaining sugar and vanilla and pour over the cake. Return to oven for a further 10 minutes. Remove from oven and set aside in the pan to cool, then refrigerate for 4 hours. Serve dusted with cocoa powder.Source: Taste.com.au
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One Response to “New York Cheesecake”

Trackbacks/Pingbacks

  1. Lemon Blueberry Cheesecake Cookies « cookwithkids - September 19, 2011

    […] already have the remnants of the New York Cheesecake in the fridge so we weren’t going to make yet another cheesecake just yet but I stumbled […]

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