New York Cheesecake

by - June 12, 2019




This is another yummy cake that my family members love.  I received a lot of compliments for this cake. By popular request, I have baked these cakes a few times last month for family members birthdays and gatherings. The cake is creamy but not too rich or sweet.

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New York Cheesecake Recipe

INGREDIENTS:

Digestive Biscuit Base
Inspiration from here

55g butter (salted)
35g organic brown sugar
1/8 - 1/4 tsp sea salt
30g plain flour
70g whole wheat flour
1/4 tsp baking soda

Cheesecake
400g cream cheese, room temperature
120g caster sugar, I used organic brown sugar
150g sour cream
100g whipping cream or heavy cream
3 eggs (large), whisked 
1/4 tsp vanilla extract
1 tbsp lemon juice
30g corn starch
1/8 tsp sea salt
1 tsp lemon zest

Sour Cream Topping
100g sour cream
35g icing sugar

Tools:
Baking tray
7" round loose bottom pan  or 7" round springform pan  (I used loose bottom pan)

METHOD:

Digestive Biscuit Base
  1. Preheat oven to 180C (top and bottom heat)
  2. Line the base of the pan with parchment paper.  Set aside.
  3. In a mixing bowl, combine plain flour and whole wheat flour.  Add butter and use a pastry blender or scrapper to cut the butter until it looks like bread crumbs.
  4. Add in sugar and salt.  Use the scrapper to mix all ingredients by pressing and cutting until all the flour is mixed in.
  5. Spread the mixture on a baking tray.
  6. Bake at preheated oven for 10 - 12 minutes or until slightly golden brown.
  7. Once baked, pour into the prepared pan.  Press with the back of a spoon to flatten and smooth it.
  8. Return to oven and bake for another 8 - 10 minutes until golden brown.
  9. Set aside to cool.
Cheesecake
  1. Preheat oven to 150C.
  2. In a bowl of stand mixer, mix cream cheese and sugar till creamy with the paddle attachment at medium speed
  3. Add in sour cream and mix till smooth at low speed.
  4. Pour in whipping cream and mix until just combined at low speed.
  5. Whisk eggs in a bowl.  Add in whisked egg gradually at low speed until combine.
  6. Add in lemon juice and vanilla extract, mix well.
  7. Sift in corn flour and salt, mix well.
  8. Once all fully mixed, strain mixture through a sieve to remove lumpy bits or any air bubbles.
  9. Stir in lemon zest until well mixed.
  10. Pour into the prepared pan.  Place the cake pan into a pan slightly bigger before placing into another bigger pan filled with hot water until 1/4 full.  You may also wrap the bottom of the pan with aluminium foil if you do not have enough bigger size of pan.
  11. Bake in a water bath at preheated oven at 150C for 60 minutes and increase to 170C and bake for another 8 - 10 minutes until top is golden brown.
  12. Turn off oven, leave cheesecake in oven for 1 hour with the door slightly open.
  13. Let the cake cool down, cover the cake with cling film and refrigerate for 6 hours or overnight.
  14. Run a knife around the inside edge of the cake pan first. Then place the cake on an upturned glass and slide the pan downwards.  Then use a knife to slide the cake from the base and parchment paper onto a cake board or plate.
  15. Spread sour cream mixture on top of the cheese cake and pipe some swirl buttercream if you wish. 
Sour Cream Topping
  1. Mix all ingredients with a hand whisk.
  2. Spread sour cream mixture on top of the cheese cake.
Note:
As you notice that I did not line parchment paper around the inner side of the cake pan.  I find that without the non-stick paper it will hold the cake shape better when cool down.


Digestive Biscuit Base



Cheesecake




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