New York
Cheesecake
This is very creamy
and silky smooth cheesecake.
I used my homemade cream cheese
I used my homemade cream cheese
and sour cream to made this cheesecake,
if you like to make that for yourself,
check my blog.
You also can have your favorite topping
You also can have your favorite topping
on the top of cheesecake.
Ingredients
For 7-inch springform pan
A- Crust
Biscuits 1cup (105g)
Brown sugar 20g
Melted butter 1/4cup (60g)
B- Cheesecake Filling
Cream cheese (room temperature) 1 2/3cup (380g)
Sugar 1/2cup (100g)
Vanilla extract 1 tablespoon
Sour cream (room temperature) 3/4 cup (180g)
Egg (room temperature) 2
All purpose flour 20g
Cornstarch 15g
** Be sure all ingredients are room temperature
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How to make
Sour Cream
Heavy cream 1cup (240ml)
Lemon juice (or white vinegar) 2 teaspoons (10ml)
Whole milk 1/4cup (60ml)
Lemon juice (or white vinegar) 2 teaspoons (10ml)
Whole milk 1/4cup (60ml)
1-In a jar, pour heavy cream, lemon juice and whole milk,
put the lid on tightly and shake well.
2- Remove jar lid and cover kitchen paper with a rubber band,
and let it sit on room temperature for 24 hours.
3- After 24 hours , you can see two layers separated, that's normal.
Just stir it together and then it will be thick,
this is homemade sour cream, can use on the baking or cooking.
4- Cover back with a jar lid ,
and store it in the refrigerator for up to a week.
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Grease cake pan with butter,
and line with parchment paper in the bottom and the sides
Be sure to wrap the bottom and sides
completely in foil to prevent any leakage
completely in foil to prevent any leakage
Preheat oven to 150°C/ 300°F.
A-Make Crust
Add brown sugar and melted butter,
mix all together until well combined
Store in freezer for 30 minutes
B-Filling
whisk the cream cheese, sugar and vanilla extract
with hand mixer on the medium speed
until light and fluffy
Add sour cream,whisk with hand mixer on low speed
Add eggs one by one at time,
whisk with hand mixer on low speed
Sift in the flour and the cornstarch ,
whisk until the cake batter is combined and smooth
Don't over mix.
Pour cheesecake filling on top of the crust,
and using a spatula smooth out
Bake with water bath at 150°C / 300°F for 55-60minutes .
until the center is jiggles slightly
and the edges are set and light brown
**After turn off the oven,
open the door of the oven slightly,
let cake cool down in the oven for one hour.
Water Bath
Take another baking pan that is bigger than cheesecake pan
and fill in about 1- 1 1/2 inch deep of hot water.
Be sure to wrap the bottom and sides
completely in foil to prevent any leakage
completely in foil to prevent any leakage
I used 3 layers of foil paper
to wrap my springform pan.
Store in fridge for at least 6 hour
or overnight before serving
How to cut cake
Soak a sharp knife with hot water, wipe dry and cut
repeat that for every each cut
Soak a sharp knife with hot water, wipe dry and cut
repeat that for every each cut
