Sunday, February 26, 2017

New York Cheesecake

Another dense, creamy and rich Cheesecake.
This cake uses a combination of cream cheese & cottage cheese added with some lemon zests. I was juggling on Thursday to bake this and Oreo cheesecake at the same time as I wanted to optimise my oven to save electricity.

However, I noticed that the Oreo cheesecake needed lesser baking time than the New York's.  When I turn off the oven after 50 mins,  the Oreo cheesecake became a bit brown on top but the New York cheesecake still looked moist and smooth. 

A note to take: If I do the same thing next time, I should set 5 - 8 mins less baking time for  Oreo cheesecake.

Why I baked this?  Again, I baked for someone (a close friend) who is my New York Cheesecake fan.  I bet she doesn't mind to put on extra calories in exchange for this delicious treat.

This is not a new recipe, I have baked it many times.

New York Cheesecake recipe

- 48g digestive biscuit
- 24g butter (melted)

- 125g cream cheese
- 40 caster sugar
- 1/8 tsp of lemon zest (increase if you like stronger zest)
- 1/4 tsp vanilla
- 40g cottage cheese (strained to remove lumps)
- 1 no. eggs (abt 60g)

- 1 tbsp of Apricot gel mixed with 2 tsp of boiling water to dilute
- Some whipped cream
- some shaved chocolate 

- Preheat oven at 150*C.  Baking Time: 50-50 mins.
- Baking pan: 4" round pan loose base. Outer wrapped with foil and base lined with baking paper.
- Prepare boiling water for the water bath baking method.

Method - Biscuit Base
1. Crush digestive biscuit into crumbs with rolling pin, add in melted butter and mix till well combined. Pour into baking pan and press till even and level. Chilled for at least 30 mins.

Method - Cheesecake
2. Beat cream cheese, add caster sugar into 2-3 additions (begins with low speed and then increase to medium, try to use a stand mixer to minimise air bubble.  don't overbeat) till smooth (about 3 mins).   Add lemon zest and vanilla essence, mix well.  
3. Add in cottage cheese, mix until smooth. (abt 2 mins. don't overbeat)
4. Add in eggs, one at a time on low speed,  mix well after each addition.
5. Pour batter onto biscuit base from step 1. Remove bubble if any.
6. Bake in the water bath at 150*C for 50-55mins or until the centre is set. Leave in oven for an hour with the door slightly open or leave it outside.
7. Cover the cake with cling, chill for at least an hour and then run a small knife around the rim of the pan to loosen the cake and remove the pan.
8. Chill overnight for best flavour and texture.  Brush with apricot gel, decorate with some whipped cream flowers and shaved chocolate as desired. 

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