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.

   
   

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   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.

"A society grows great when old men plant trees in whose shade they know they shall never sit.”
~ Ancient Greek proverb