Petitchef

New york cheesecake

Other
4 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 4
A. Base : 120 g digestive biscuit  30 g unsalted butter - melted

B. Cheese filling: 400 g cream cheese- thaw at room temp for about half hour

75 g caster sugar


130 g sour cream

10 g cake flour

grated lemon peel from 1 lemon

2 tablespoons lemon juice

1/2 tsp vanilla essence

Preparation

  • Base: Break biscuit into small piece, put into a plastic bag, use a rolling pin and pound the biscuit into fine crumbs. Add melted butter into biscuit crumb and mix till well combined, press the biscuit crumb into 7" spring form tin or lined cake ring. Chilled for about 15 minutes.
  • Beat cream cheese and sugar using low speed in mixing bowl till cheese is soft, add in egg one at time, mix till well combined then add the next egg.
  • Add sour cream and flour and mix till well combined, lastly add in lemon peel, lemon juice and vanilla essence, mix well.
  • Pour cheese batter onto biscuit base, place cake tin in a tray, place the tray in oven, pour in a cup of hot water in the tray, bake cake over double boil at 180 deg for 20minutes, then lower 10 deg and bake for further 40minutes.
  • Turn off oven, open a little gap of the oven door to let cake cool for about 15min, remove cake ring/tin,let cake cool completely place cake in fridge and chill for 5 hours before serve.





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