It has been long since I made cheesecake last time which dated back to September last year. Today came Carmen, Eva and her grown-up children. As Carmen loves cheesecake, it became my choice naturally. This time, I picked a recipe from a Facebook Group which blending in white chocolate and claimed as the recipe for Mandarin New York Cheesecake. We all enjoyed it and soon have eaten more then half of it. Eva wanted to get a slice for her husband originally but was shy to take more away as they wanted to keep some for my family.
The recipe was for a 16cm cake. Since I served more people, I went for a 18cm cake and multiplied the ingredients 1.5 times as below:
110g instead of 90g ground biscuit
45g melted butter
Mix the melted butter with the ground biscuit. Pour the mixture on the bottom on the cake pan. Press it towards the bottom. Bake in an oven at 150C for 12-15 minutes.
550g Cream cheese
2 medium eggs + egg yolk (I forgot the egg yolk)
30g lemon juice
zest of one lemon
70g whipped cream (can add more to make the cake softer)
30g white chocolate, melted
Beat the cream cheese until soft. Scrap the bowl a few times to ensure the cheese is soften and smooth.
Add in the egg mixture in 2 to 3 rounds and mix till incorporate.
Blend in the melted white chocolate and whipped cream.
Add the lemon juice and lemon zest.
Pour the mixture into the cake tin. The recipe says baking in bain marie but I did not as I would like to keen the cake base crunchy. Instead I put a dish with hot water at the bottom of the oven to create steam. The cake kept the New York cheesecake texture and tasted divine.
When the cake is baking, whip the sour cream and sugar until the texture is smooth and shiny. Pour the mixture on top of the cheesecake. Bake at 130C for 3-5 minutes.