I love Nigella's New York Cheesecake recipe but each time I make it the butter from the digestive biscuit base melts and seeps out during cooking! Also I leave the cake to cool before putting in fridge but the next day there is a lot of condensation in the cake box. What am I doing wrong?
Nigella's New York Cheesecake (from HOW TO BE A DOMESTIC GODDESS) is a classic baked cheesecake made with a digestive biscuit or graham cracker base and a cream cheese and sour cream batter. The biscuit crumbs are bound together with butter, and a little butter may seep out during baking if your springform pan doesn't have a very tight-fitting base. You could reduce the butter slightly to 125g (8 tablespoons), but we would not reduce it more than this as the base may become too crumbly. You can wrap a piece of foil around the base of the springform pan, or put the pan on a baking sheet, to catch any drips.
The recipe suggests allowing 1 hour for the cheesecake to cool before transferring to the fridge. However the cheesecake is not usually completely cold at this point and the condensation in the box is coming from the cheesecake as it cools further in the fridge. So there is nothing wrong, but if you prefer chill the cheesecake uncovered first (making sure it doesn't come into contact with any raw foods) and when it is completely cold transfer it to a box in the fridge. But make sure that you put the cheesecake into the fridge 1 hour after removing it from the oven; the cheesecake contains eggs and dairy and so needs to be refrigerated as quickly as possible.