New York Cheesecake
Cheesecakes are smooth, creamy, rich and satisfying desserts. There's the original flavoured one and there are those flavoured by fruits and chocolates. Hence there are lots of varieties of cheesecakes on the menu. I'm sure you will find one that you liked.
This New York Cheesecake which is flavoured with just a subtle amount of white chocolate without compromising on the original taste is a favourite of mine.
For Sherene, you can try this cheesecake if you are after something rich and creamy in texture. Hope you like it!
Ingredients: (for 20cm springform cake pan)
Base:
120g digestive biscuits (crushed)
50g unsalted butter (melted - 1 minute on HIGH in microwave)
Filling:
500g Anchor Cream Cheese (room temperature)
100g - 120g Castor Sugar
3 Eggs (room temperature)
65g President whipping cream (35% dairy cream)
50g Valrhona White Chocolate (melted via double boil)
1/2 zest from 1 lemon (optional)
1/2 tsp vanilla essence or 1 tsp lemon juice (I used vanilla)
Sour cream Topping:
120g Hokkaido Organic Sour Cream
70g Sweet Whipping Cream (non-dairy cream)
Method:
1. Toss crushed biscuit crumbs into melted butter.
2. Press this biscuit mixture over the bottom of a lined springform pan and leave aside.
3. Bake biscuit base at 165C for 12 minutes. Leave aside to cool for use later.
4. Cream cheese and sugar together till smooth and add in the eggs one by one beating till smooth and then add the rest of the ingredients and beat well.
5. Pour filling onto cake base and bake over a hot water bath at 160C for 40 minutes.
6. Remove the water bath now and continue to bake cake till cooked. It may take another 20 - 30 minutes. Remove when cooked and chill completely.
7. Beat sour cream and sweet cream until stiff and pour this over totally cooled cake and bake for a further 5 minutes at 200C. Do not move the cake too much as the sour cream topping might show crack lines.
8. Chilled well before serving.
Notes:
The chocolate lines are just decor and the piping around the cake are the left over sour cream topping.
This cake tastes best after chilling overnight.
The brand names stated here are the ingredients that I used in this cake, you do not have to go for the exact brands that I used.
Labels: Cheesecake
posted by Florence @ 3:18 PM
22 Comments:
Dear Florence, thank you so much!! You're a legend. This looks really tempting, & New York Cheesecake is one of my all-time favourite. I'm sure to try this out when I'm done with my assignments in another 2 weeks' time. Thanx again!! =D
Wah! So nice ..
Jan
Hi Florence, if I were to omit the white chocolate, would I need to increase the quantities of any of the other ingredients? - Fifi
Hi Fifi,
You can just omit the white chocolate and need not increase quantities of any ingredients. :)
Hi Jan,
Thanks! ^o*
Hello!
I have added your blog link to my article about "White Sugar Sponge". As asked, I didn't write down the recipe, but I send the people to your site.
Regards,
Rosa
I baked this over the weekend. It was my first baked cheesecake and it turned out really well. Thankyou for recipe! I enjoy reading your blog . Keep up the good work !
Unable to show you the pictures as i still have problem posting images.,Thanks again
Chih
Hi chih,
So happy for you!
Remember to show me the photos of your bakings once you solved the photos posting problem.
Sure Florence! But you can have a peek of my cheesecake @ KC. I finally managed to post it there.
It was without the sour cream topping ! Cheating i know cause I forgot to buy and we were in a hurry to cut the cake!! Thanks again
I am trying out your Tiramisu this weekend cant wait...
Hi Florence, may I know wat´s the pan size u used?
Thanks,
vic
Hi,
I used a 20cm springform pan! :)
Hi Florence, can we use normal sugar instead of castor sugar? what other types of sugar can we use to substitute castor sugar?
Hi,
Just use any fine sugar will do!
Hi Florence,
If without the cream topping, will it taste nice? thinking to skip the topping part.:p
thanks alot.
SL,
You can skip the sour cream topping if you want to. Alternatively, you can top it with strawberry coulis as in my classic cheesecake.
Hello florence,
After baking, immediately put in the fridge for chilling?
sherina,
After baking, leave cheesecake to cool in the oven for an hour.
Hi Florence,
is it follow ur classis cheese cake recipe?
. Turn off the oven and leave oven door about 1cm ajar to let the cake cool in the oven. This will take about an hour.
??
which is more cheesy and nicer if i would compare your classic cheese cake and new york cheese cake?
sherina,
NY cheesecake is cheesier.
Classic cheesecake is more refreshing.
Anyway, I like both as each is flavourful by itself. :)
Hi FLorence,
I tried baking the new york cheese cake, my cheese cake texture cracking inside the oven, and when it cooling down, the crack sink.. is this normal?
i also notice, the biscuit base very loose.. not enuff butter?
regards,
Sherina
hi florence,
i am a follower of your blog. one of my favourite food blog.
may i know what you mean "bake over a hot water bath at 160C for 40 mins"? is this steaming of the cake?
thanks
lille
lille,
Wrapped the bottom of your cake pan with foil and put this cake pan in a baking tray filled with hot water. This is the water bath and also known as steam baking.
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