CAKES - Other Cakes
New York Cheesecake
June 12, 2019
| Recipe by Bake with Paws
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This is another yummy cake that my family members love. I received a lot of compliments for this New York Cheesecake. By popular request, I have baked these cakes a few times last month for family members birthdays and gatherings.
This New York Cheesecake is so creamy, dense, slightly tangy and not so sweet. The best part of this recipe is homemade Digestive Biscuit Base. The base of the cake is crunchy and slightly salty, it goes so well with the cheesecake.
After successfully baked this cake several times, I modified the recipe and made into New York Peanut Butter Cheesecake.
If you like Cheesecake, I have Basque Burnt Cheesecake Recipe if you are looking for one.
NOTES FOR BAKING A PERFECT NEW YORK CHEESECAKE
- Please make sure your cream cheese is at room temperature before preparing.
- Beat the cream cheese at medium low speed and low speed when you add in the rest of the ingredients as we do not want to whip any air into the batter and cause the cake cracks.
- To prevent any cracks in your cake, bake your cake in water bath.
- Allow the cake to cool in oven for an hour after baking to prevent the cake from drastic sinking.
- Please remember to refrigerate for 6 hours or overnight before removing from the cake pan.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make New York Cheesecake
Yields: 1 cake
INGREDIENTS:
Digestive Biscuit Base
55g butter (salted)
35g organic brown sugar
1/8 - 1/4 tsp sea salt
30g plain flour
70g whole wheat flour
1/4 tsp baking soda
1/4 tsp baking soda
Cheesecake
400g cream cheese, room temperature
120g caster sugar, I used organic brown sugar
150g sour cream
100g whipping cream or heavy cream
3 eggs (large), whisked
1/4 tsp vanilla extract
1 tbsp lemon juice
30g corn flour
1/8 tsp sea salt
1 tsp lemon zest
Sour Cream Topping
100g sour cream
35g icing sugar
Tools:
Baking tray
7" round loose bottom pan or 7" round springform pan (I used loose bottom pan)
METHOD:
Digestive Biscuit Base
- Preheat oven to 180C (top and bottom heat)
- Line the base of the pan with parchment paper. Set aside.
- In a mixing bowl, combine plain flour and whole wheat flour. Add butter and use a pastry blender or scrapper to cut the butter until it looks like bread crumbs.
- Add in sugar and salt. Use the scrapper to mix all ingredients by pressing and cutting until all the flour is mixed in.
- Spread the mixture on a baking tray.
- Bake at preheated oven for 10 - 12 minutes or until slightly golden brown.
- Once baked, pour into the prepared pan. Press with the back of a spoon to flatten and smooth it.
- Return to oven and bake for another 8 - 10 minutes until golden brown.
- Set aside to cool.
Cheesecake
- Preheat oven to 150C.
- In a bowl of stand mixer, mix cream cheese and sugar till creamy with the paddle attachment at medium speed
- Add in sour cream and mix till smooth at low speed.
- Pour in whipping cream and mix until just combined at low speed.
- Whisk eggs in a bowl. Add in whisked egg gradually at low speed until combine.
- Add in lemon juice and vanilla extract, mix well.
- Sift in corn flour and salt, mix well.
- Once all fully mixed, strain mixture through a sieve to remove lumpy bits or any air bubbles.
- Stir in lemon zest until well mixed.
- Pour into the prepared pan. Place the cake pan into a pan slightly bigger before placing into another bigger pan filled with hot water until 1/4 full. You may also wrap the bottom of the pan with aluminium foil if you do not have enough bigger size of pan.
- Bake in a water bath at preheated oven at 150C for 60 minutes and increase to 170C and bake for another 8 - 10 minutes until top is golden brown.
- Turn off oven, leave cheesecake in oven for 1 hour with the door slightly open.
- Let the cake cool down, cover the cake with cling film and refrigerate for 6 hours or overnight.
- Run a knife around the inside edge of the cake pan first. Then place the cake on an upturned glass and slide the pan downwards. Then use a knife to slide the cake from the base and parchment paper onto a cake board or plate.
- Spread sour cream mixture on top of the cheese cake and pipe some swirl buttercream if you wish.
Sour Cream Topping
- Mix all ingredients with a hand whisk.
- Spread sour cream mixture on top of the cheese cake.
Note:
As you notice that I did not line parchment paper around the inner side of the cake pan. I find that without the non-stick paper it will hold the cake shape better when cool down.
As you notice that I did not line parchment paper around the inner side of the cake pan. I find that without the non-stick paper it will hold the cake shape better when cool down.
Digestive Biscuit Base
Cheesecake
Labels:
CAKES - Other Cakes,
I think that's good, finally a recipe with homemade soil.
ReplyDeleteHi, thanks for your comment :)
DeleteDid you just use whipped cream to pipe the rosettes on the cake?
ReplyDeleteHi, I used buttercream as so happened I have left over. You used whipped cream too.
DeleteCheers :)
It is corn flour or corn starch u are using? Cuz u wrote corn starch at the top but corn flour in the steps
ReplyDeleteHi, thanks for reading this recipe. Corn starch and corn flour are the same thing. Thank you for checking.
DeleteCheers :)
If I have a 9 inch springform, how long should I bake?
ReplyDeleteHi, thanks for visiting Bake with Paws. I have not tried baking in 9" round pan yet. However, you may want to try to increase the all ingredients to 1.6 times.
DeleteCheers :)