New York Cheese Cake

New York Cheesecake

This is the first cheese cake I made from the very fundamental ingredients, instead of using prepared cake mix.

It is wonderful and yet so simple and easy to make. 

New York Cheesecake

Ingredients

Cake Base

Digestive biscuit base    100g

Melted butter                 50g

Cake Filling

Cream cheese         500g

Sugar                      100g

All-purpose flour     20g

Vanilla essence        0.5 tablespoon

Lemon                    1 piece (squeeze to juice)

Eggs                       2 pieces

Sour cream             100g

Directions

1.      Press the digestive biscuit base onto the bottom of greased 20cm cake tin (with detachable bottom).

2.      Bake the cake base at 160^oC for 10 minutes to make the base crispy.

3.      Let the cake base cool. Wrap the outside of the pan with aluminium foil.

4.      Mix cream cheese and sugar until smooth.

5.      Add flour, vanilla essence and lemon juice. Mix until well blended.

6.      Add eggs to the mixture and mix until light and smooth.

7.      Add sour cream and blend the mixture.

8.      Pour the cheese filling over the prepared biscuit base.

9.      Bake in water bath at 160^oC for 60-70 minutes until the centre is almost set.

10.  Turn oven off and remove water bath from the oven. Leave the cake in the oven for 1 hour.

11.  Run a small knife around the rim of the pan to loosen the cake.  Set aside to let it cool.

12.  Cover the cake.  Put it to refrigerator for 5 hours or overnight.

13.  Remove the cake from the tin.