New York Cheesecake
A creamy cheese cake, just melt in your mouth.
Ingredients
-
200 gr graham cracker/oatmeal biscuit(Bahlsen, mcvities)
-
6 tbsp melted butter/ 80 gr
-
2 tbsp granulated sugar
-
1/2 tsp cinnamon powder
-
Pinch salt
-
700 gr philladelphia cream cheese full fat (room temperature)
-
250 gr granulated sugar
-
2 tbsp all purpose flour / corn starch
-
4 tbsp sour cream
-
1 tsp vanilla extract
-
1/2 tsp grated orange zest
-
1 tsp grated lemon zest
Cooking Instructions
-
1
Mash the cracker or biscuit in a bag. Use food processor if you have. Place it in a bowl, mix in the sugar, salt, cinnamon powder, and melted butter. Mix them well.
-
2
Pre-heat your oven to 180ºC.
-
3
Prepare your springform diameter 26cm. Cover the bottom part with aluminium foil to avoid any spills. Optional: Place the baking paper in the baking tin.
-
4
Pour in the cracker mixture to the form, press it down so it evenly spread.
-
5
Place your form to the preheated oven, and bake it for 8 minutes.
-
6
Take it out and cool it down for 1/2 hour.
-
7
After that, in the mixer beat the cream cheese smoothly and scrap it down after 2 minutes.
-
8
Add the sugar, flour, vanilla extract. Mix them a minute
-
9
Slowly add in one by one the eggs and yolks. Donot overmix the batter. In a slow speed, mix them for 2 minutes.
-
10
Add the sour cream, orange and lemon zest. Mix it again. Set aside.
-
11
Bring the spring form to work surface, brush some melted butter on the form. Pour in the cream cheese batter.
-
12
Bake it for 200ºC for 10 minutes, then turn it down to 100ºC bake it for another one and half hour (80 minutes). Switch off the oven, let the cake in the oven for 30 minute. Afterward, open the oven door, let the cake cool down for 15 minutes before taking it out.
-
13
Remove it our from oven, bring it to room temperature and then place it to the refigerator and cool it overnight.
-
14
Serve it the next day. You may add some strawberry jam, sour cream icing on the top. I just like it plain.
-
15
Slice it slowly with sharp knife and clean up the knife each slicing time
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Comments