American and New York Cheesecake

New York Cheesecake & American Cheesecake2

New York CheesecakeMandarin Oriental American Cheesecake?  Which one should I make?  Hmm, both!  The one at the front is New York Cheesecake.  Since they were baked bain marie, it’s not so solid or hard but velvet.   Next time, I may try to place a water basin at the bottom in order to have a crunchy base whilst the cake is soft.   The one behind was adapted from Mandarin Oriental adding lemon juice and zest for a fresh spike.  Both are good.   My mum preferred the lemon one as she likes the mix of sweet and sour.   But the  New York one sticks to the original, chunks of cheese yet smooth and slightly sweet.

New York Cheesecake & American Cheesecake happy eatersI made the same base for both and beat the cheese together.  But the beated cheese split  prior to the mixing of sugar and other ingredients.  Results: they made friends smiling with bliss and happiness.  I smiled too.

 

 

 

 

Mandarin Oriental American Cheesecake

Base (identical for both cakes)
60g ground biscuit
25g caster sugar

Mix the ground biscuit with melted butter. Press it onto the bottom of a 16cm cake pan. Bake at 150C for 12-15 minutes. Let cool.

Mandarin Oriental version (lemon flavoured)

Mandarin Oriental American Cheesecake sliceCheesecake
370g cream cheese
60g caster sugar
1 egg
1 egg yolk
20g White chocolate
45g Whipped cream
½ lemon zest
20g lemon juice (can reduce to how you like it)

Beat the cheese and sugar until soft and fluffy

Add egg in 2 batches. Mix with the cheese mixture until well blended.

Add melted white chocolate and the whipped cream. Mix well.

Blend in the lemon juice and zest.

Pour the mixture onto the biscuit base

Bake in bain marie at 150C for about 60 minutes.

Let cool and refrigerate a few hours or overnight.

Top
100g sour cream
20g caster sugar

Beat the sour cream and sugar until smooth.   Pour it over the cake and bake 3-5 minutes at 130C.

New York Cheesecake 2

New York Cheesecake
370g cream cheese
40g sugar
2 eggs
100g sour cream
25g Plain flour

Top:
100g sour cream
20g sugar

New York Cheesecake slice

Beat the cheese and sugar until smooth and fluffy. Add egg, one at a time and beat till incorporated.

Blend in the flour.

Bake at 170C bain marie for 30 minutes. Remove the water and bake for 15 minutes more.

Beat the sour cream and sugar. Spread it on the cake top.

Bake for 5 minutes with the remaining heat.

Refrigerate for 4 hours or overnight.

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