Monday, May 2, 2016

New York Cheesecake Recipe

It's a tall...it's creamy...it's smooth...it's in between light and cheesy...it's crustless...it's incredible..


Base Crust Ingredients:
160g Digestive Biscuits/ Caramel Biscuits / Graham Crackers
50g Melted Butter.

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the biscuits to fine powder.
3. Melt Butter in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground biscuits and Melted Butter.
5. Press it tightly into the baking pan.

There is another interesting crust base to share..
Marie Biscuit Base Crust Ingredients:
250g Marie Biscuits
100g Melted Butter
2 tablespoons Brown Sugar
6 tablespoons Cocoa Powder
4 tablespoons Golden Syrup

Step By Step
1. Line the baking pan with baking paper.
2. Dry Blend the Marie Biscuits to fine powder.
3. Put Butter, Sugar, Cocoa Powder, Golden Syrup in a sauce pan and melt it over low heat, stirring it constantly.
4. Evenly mix the ground Marie Biscuits and Liquid Mixture.
5. Press it tightly into the baking pan.

Moving on to the Cheesecake batter.

Cheesecake Ingredients:
500g Cream Cheese
50g Butter (Optional)
150g Sugar
200g Greek Yogurt / Sour Cream
1 tablespoon Cornstarch (Optional)
3 Eggs
1 teaspoons of Vanilla Paste
2 teaspoon of Lemon Juice

Step By Step
1. Layer the pan with baking paper. Tightly wrap two layers of Aluminum Foil around the outside of the pan covering bottom and sides.
2. Pre-heat over at 170°C. Place a larger tray into oven and carefully pour approx 1L or 2L of boiling water into the pan.
3. Beat Cream Cheese until creamy approx 2-3 mins.
4. Add in Sugar and continue beating for approx 1 min.
5. Add in Greek Yogurt / Sour Cream for approx 2-3 min.
6. Add Eggs and Vanilla Paste and continue beating until well combine. Be sure to scrape down the sides of the bowls to ensure there are no lumps of cream cheese.
7. Split or spoon the Cheesecake batter evenly.
8. Put the Cheesecake in the water bath oven to bake for 1 hour or until center are almost set or the top is slightly browned.
9. Cool in pan on wire rack.
10. Cover and refrigerate for 4 hours or overnight.
11. Serve plain or with fruits and whipped cream or caramel sauce or melted chocolate.


Some Extra Tips Below:
- Important that all ingredients are close to room temperature to avoid lumps in your cheesecake.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

No comments:

Post a Comment