La Vie De Fiona: New York Cheesecake

New York

Cheesecake

This is very creamy

and silky smooth cheesecake.
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

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)

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

Preheat oven to 150°C/ 300°F.

A-Make Crust

Crush the biscuits into fine crumbs
Add brown sugar and melted butter,
mix all together until well combined

Using a spoon press into bottom of pan
Store in freezer for 30 minutes

B-Filling

In the bowl,

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

I used 3 layers of foil paper

to wrap my springform pan.