New York Cheesecake recipe
Ingredients (Recipe adapted from Emojoie)
Digestive biscuits 110g
Melted butter 60g
Vanilla Extract 1.5tsp
Lemon Juice 1/4
Fine Sugar 120g
Egg 2
Heavy Cream 150g
Cream Cheese 400g
Self-made Sour Cream 200g (200g Heavy Cream + 1tbsp White Vinegar)
Corn Starch 2tbsp
Preparation time: 50minutes
Baking time: 1hour
Cooldown time: Overnight
Steps
Prepare the baking pan
Preparation time: 50minutes
Baking time: 1hour
Cooldown time: Overnight
Steps
Prepare the baking pan
1. Line the inner layer of baking pan with parchment paper at the sides with butter.
2. Line the outer layer of baking pan with aluminium foil.
Prepare the bottom crust
1. Crush the digestive biscuits in a ziplock bag. You can use a rolling pin to crush the biscuits. I don't have a rolling pin so I punch the bag of digestive biscuits which can be a form of stress reliever too.
2. Microwave the melted butter for no more than 1 minute and pour it into the ziplock bag with digestive biscuits.
3. Give it a little mix with your hands pressing on the ziplock bag.
4. Pour the biscuits into the baking pan and press it with a spoon to form the crust.
Prepare the cream cheese mixture
5. Whisk the cream cheese and sugar until sugar has all dissolved.
6. Pour sour cream into the mixture and mix.
7. Pour heavy cream into the mixture and mix.
8. Pour 2 eggs into the mixture and mix.
9. Pour corn starch into the mixture and mix.
10. Pour vanilla extract into the mixture and mix.
11. Squeeze 1/4 lemon into the mixture and mix.
Baking the cake
12. No preheating of oven is needed. Bake in the oven for 30minutes at 180°C in a water bath 2cm high.
13. Then, bake in the oven for 30minutes at 150°C.
14. Turn off the oven and leave them in the oven to cool for 1 hour.
15. Ensure that the cake has cooled down completely and put into the fridge to chill overnight.
Thanks for reading! :D
2. Line the outer layer of baking pan with aluminium foil.
Prepare the bottom crust
1. Crush the digestive biscuits in a ziplock bag. You can use a rolling pin to crush the biscuits. I don't have a rolling pin so I punch the bag of digestive biscuits which can be a form of stress reliever too.
2. Microwave the melted butter for no more than 1 minute and pour it into the ziplock bag with digestive biscuits.
3. Give it a little mix with your hands pressing on the ziplock bag.
4. Pour the biscuits into the baking pan and press it with a spoon to form the crust.
Prepare the cream cheese mixture
5. Whisk the cream cheese and sugar until sugar has all dissolved.
6. Pour sour cream into the mixture and mix.
7. Pour heavy cream into the mixture and mix.
8. Pour 2 eggs into the mixture and mix.
9. Pour corn starch into the mixture and mix.
10. Pour vanilla extract into the mixture and mix.
11. Squeeze 1/4 lemon into the mixture and mix.
Baking the cake
12. No preheating of oven is needed. Bake in the oven for 30minutes at 180°C in a water bath 2cm high.
13. Then, bake in the oven for 30minutes at 150°C.
14. Turn off the oven and leave them in the oven to cool for 1 hour.
15. Ensure that the cake has cooled down completely and put into the fridge to chill overnight.
Thanks for reading! :D
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