New York Cheesecake

If you read my blog regularly then you know I always bake cheesecakes.

I've been adventurous & tried to make various desserts & cakes in the past two months.

I've enjoyed baking & eating, also taking nice food photos.

I then left the cakes & food to my family & friends, my mum didn't like some of them unfortunately.

So, I decided to cheer her up with her all time favourite - a cheesecake!

This is a classic baked cheesecake but it's amazing!

Smooth & creamy yet tangy & refreshing.

You'll love it!

Recipe (6" round):

adapted from here (Chinese)

Crust

75 g caramelised biscuit crumbs

30 g Ameretti biscuit crumbs

25 g unsalted butter, melted

Mix the ingredients & bake in an oven at 150C for 15 min.

After cooling, press into a 6" springform pan.

Cheesecake Filling

200 g cream cheese

180 g sour cream

70 g sugar

2 eggs

2 tbsp + 1 tsp cornstarch

1/2 lemon, zest only & finely ground

Preheat oven to 170C & butter the pan.

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

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

Blend in sour cream, stir until smooth.

Sieve in cornstarch & mix well.

Sieve through the batter.

Add in the lemon zest, mix well.

Pour into the prepared pan & bake for 60 min at a lower shelf.

Topping

90 g sour cream

12 g sugar

1/2 lemon, juice

Mix all ingredients & set aside for use.

Assembling

Remove the cheesecake from oven & let it cool down until the centre sinks.

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.