Friday, August 15, 2008

New York Cheesecake

Cake base: Mix 150gm digestive biscuits crumbs with 60gm butter and press into a 8 inch loosepan cake tin.
  • 500gm cream cheese
  • 100gm sugar
  • 3 eggs, lightly beaten
  • 100gm sour cream
  • 15gm flour
  • 1/2 tsp lemon zest
  • 1/2 tbsp lemon juice
  • 1/2 tsp vanilla essence
Topping : Mix 100gm sour cream with 20gm sugar together.

  1. Beat cream cheese and sugar together until smooth, add the beaten eggs gradually and mix evenly. Add the rest of the ingredient and beat well.
  2. Pour the filling into the cake tin, bake over a hot water bath at 160 deg cel for 1 hour 15 mins.
  3. Remove water bath. Cool cake slightly.
  4. Spread the topping over the cheesecake and bake for another 15-20mins at 160 deg cel.
  5. Cool cake and loosen the sides from the pan with a sharp knife. Chill in fridge overnight before unmoulding.


Anonymous said...


wat do u mean by "bake over a hot water bath at 160 deg cel for 1 hour." wat is a hot water bath? how to i go abt doing it? sorry to ask so many questions.

Unknown said...

Are you able to advise whether can I use a 9" pan instead? How many % should I increase the ingredients? Thanks and hope to hear from you soon.

Peng said...

Eesmr W....u can still bake in a 9" pan but yields a shorter cake or up all the ingredients by 15-20% for a higher cake.

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