Lemony New York Cheesecake

Lemony New York Cheesecake1

HAPPY MOTHER’S DAY!!!!!

I spot Yue’s Handicrafts blog when browsing the web for ideas.  Her site is impressive.  The first recipe I adapted is New York Cheesecake.  I tried 2 -3 recipes in the past, including Tony Wong, were not very satisfactory.  But for this, I was quite happy with.  Mum said it tasted very good.  Why is mum’s comment important?  She eats very little sweet stuff, dessert.  So, her compliment is an endorsement.  I ate a piece but couldn’t stop to cut another slice.  So, you can imagine.

Lemony New York Cheesecake slice1

Trying out this recipe is funny.  My friend took a rainy check for our Friday dinner appointment.  Well, no worry.  Opportunity to experiment a new recipe.  But I missed out the ingredients for the cake base and the sour cream was not sufficient.  Substitute!  caramelized biscuit and Ameretti skipped.  Instead biscuit crumb and biscotto, still Italian.  I imagined that the base would not be as sweet per the recipe.  High portion of biscotti will be used next round.

I would like to use all the cream cheese left and multiple the ingredients close to double.  Insufficient sour cream, then add cream.  In addition, lemon juice of 1 lemon to make it more fragrant.  Will it be too runny?  Yes, my thought.  A bit higher portion of eggs (4 small instead of 3.75 eggs) and cornstarch.  The texture came out excellent.  Just right, not hard nor soft.  I did not brush the pan.  The cake edge showed nice golden brown colour.  Adorable!  It recalled the German baked cheesecake.

Crust

120g biscuit crumbs
65g biscotti biscuit crumbs
70g unsalted butter, melted
Mix the ingredients.  Press mixture into 20cm round cake pan.  Bake in an oven at 150C for 15 min. Lemony New York Cheesecake

Cheesecake Filling
350 g cream cheese
240 g sour cream
80g cream
115 g sugar
4 small eggs
3 tbsp + 3 tsp cornstarch (reduce 1 tsp cornstarch to be more wobble)
lemon, zest finely ground & juice
Preheat oven to 170C

In a large bowl, beat the cream cheese with sugar until smooth.

Add eggs, one at a time, blended well after each addition.

Blend in sour cream, stir until smooth.

Sieve in cornstarch & mix just incorporated.

Sieve through the batter.

Blend in the lemon zest.

Pour into the prepared pan & bake for 45 min.

Lemony New York Cheesecake Slice

Topping
180g sour cream
30g sugar
1 lemon, juice
Mix all ingredients & set aside for use.

Assembling

Remove the cheesecake from oven & let it cool

Spread the topping on top of the cheesecake.

Return to the oven & bake at 150C for 10 min.

Remove from the oven, let it cool in the pan.

Refrigerate overnight before serving

I could wait for 2 hours only.  After placing the fruit on the topping, the delicate sour cream topping melted somehow.  But tasted good!

Lemony New York Cheesecake slice 2

Advertisements

One thought on “Lemony New York Cheesecake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s