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.
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.
350 g cream cheese
240 g sour 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.
180g sour cream
1 lemon, juice
Mix all ingredients & set aside for use.
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!