Recipe: Classic New York Cheesecake
Actually I've always wanted to have a platform or app to manage my recipes and ingredients. Since I've built this blog system recently, I thought it would be a good opportunity to publish my recipes here. I just need to develop some specific UI components for recipes and ingredients.
Cook: 1 hr 30 mins
Servings: 6-8
Difficulty: Medium
Ingredients
Biscuit Base
- Digestive biscuits 120g
- Melted butter 60g
Cheesecake Filling
- Cream cheese 400g
- Granulated sugar 70g
- Yogurt 100g
- Heavy cream 250ml
- Eggs 2
- Corn starch 2 tbsp
- Vanilla extract 1.5 tbsp
- Vanilla pods 1
- Lemon juice 1/4 lemon
But since vanilla pods aren't always available everywhere, and is quite expensive, some people might use vanilla extract instead. You may choose to use either depending on your preference and availability.
Instructions
Defrost the to room temperature.
Crush the into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
Mix the biscuit crumbs with the melted until well combined.
Press the mixture firmly into the bottom of the prepared pan to form an even layer.
In a large bowl, mix the until smooth and creamy. Add the and mix well.
Add the and . Mix until smooth.
Add the one at a time, mixing well after each addition.
Then add the , or , and . Mix until smooth.
Pour the cheesecake batter into the pan over the biscuit base. Tap the pan gently to remove air bubbles.
Preheat your oven to 180°C (350°F).
Bake in the preheated oven at 180°C for 30 minutes in bain marie to prevent cracking.
Reduce the oven temperature to 150°C (300°F) and bake for another 40 to 45 minutes.
Turn off the oven and leave the cheesecake inside with the door slightly open for around an hour to cool down slowly.
Remove the cheesecake from the oven and let it cool completely. Refrigerate overnight before serving.