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BAKED NEW YORK CHEESECAKE

BAKED NEW YORK CHEESECAKE
(90 minutes)

You will need a 22 inches round baking pan and BISCUIT CRUMBS BASE.

Ingredients:

100g biscuits (e.g. digestive biscuits, tea biscuit, shortbread biscuits, almond biscuits, ginger snap or Oreo biscuit)
50g butter

Method:

1. Put biscuits in a plastic bag; roll over with a rolling pin until crumbly.


2. Melt butter gently in a saucepan.


3. Toss the crumbs into the butter.


4. Press the mixture over the bottom of the spring form tin.

Remarks:

1. Remove cream filling before weighing.


2. 
   

   If use shorbread biscuits as the base, reduce 25g butter.

   
   

   ---

   
   

   FILLING:

   
   

   500g cream cheese
   125g sugar
   3 eggs
   1/2 cup sour cream
   1/2 tsp vanilla essence

   
   

   SOUR CREAM TOPPING:

   
   

   1/2 cup sour cream
   25g sugar

   
   

METHOD:

1. Beat cream cheese and sugar together until smooth, add the rest of the filling ingredients and beat well.


2. Pour the filling into the cake tin, bake over a hot water bath at 170 C or 325 F oven for 1/2 hour.


3. Take away the water bath, bake for another 1/2 hour until slightly brown. Let cool and chill.


4. Beat sour cream and sugar together, pour over the cheesecake and bake for further in 7 minutes at the same temperature.


5. Chill again and serve.

TIPS:
Beat the cream cheese until very soft before adding the next ingreadient or else the mixture will become lummpy.

FUN FACTS:
New York cheesecake is highly admired by people for its creamy texture and rich flavour. It is also denser than the regular cheesecakes because of the high cheese content.

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