New York Cheese Cake
It is time for a change. After indulging in chocolate-y flavor from the previous desserts, I continued my desserts challenge this time deciding to give cheesecakes a go. My cheese cake making experience was only limited to a non-baked cheesecake and baked ricotta cheese cake years back, both of which were so-so. Having acquired more appreciation of different types of cheese cakes over the last couple of years, it is only proper to finally make one myself. The result is very pleasing, a rich and dense yet smooth cheese cake.
Ingredients
The crust
112 g wheat biscuits, processed in a food processor to fine crumbs
1 tbsp sugar
1/2 tbsp melted unsalted butter for greasing the pan
2 tbsp unsalted butter, melted
Filling
500 gr cream cheese at room temperature, cut into 1.5cm chunks
a pinch of salt
130 gr sugar
1/6 cup sour cream
1 tsp fresh lemon juice
1 tsp vanilla extract
1 large egg yolk, and 3 large eggs at room temperature
How to
The crust
1. Heat the oven to 160C.
2. Brush the bottom and sides of a 20-cm springform pan with 1/4 tbsp of the melted butter.
3. Combine the biscuits crumbs and sugar in a medium bowl. Add the 2tbsp butter that has been melted, and toss with a fork until evenly moistened.
4. Transfer the crumbs into the springform pan and press evenly into the pan bottom.
5. Bake until fragrant and beginning to brown around the edges about 13 minutes.
6. Cool on a wire rack while making the filling.
The filling
1. Increase the oven temperature to 250C.
2. Beat the cream cheese with an electronic mixer at medium low speed about 1 minute. Scrape the beater and the bowl with a spatula.
3. Add salt and half of the sugar, and beat at medium low speed about 1 minute. Scrape the bowl.
4. Add the remaining sugar and beat about 1 minute. Scrape the bowl.
5. Add the sour cream, lemon juice and vanilla, and beat at low speed until combined, about 1 minute. Scrape the bowl.
6. Add the egg yolk and beat at medium low speed about 1 minute. Scrape the bowl.
7. Add the remaining eggs 1 at a time, beating until thoroughly combined about 1 minuted, scraping the bowl between additions.
8. Brush the sides of the springform pan with the remaining 1/2 tbsp melted butter.
9. Place the springform pan on a rimmed baking sheet to catch any spills.
10. Pour the filling into the cooled crust and bake 10 minutes.
11. After 10 minutes have elapsed, reduce the oven temperature to 90C and continue to bake until the cheesecake reads about 25C approximately 1 to 1.5 hours.
12. Transfer the cake to a wire rack and cool until barely warm, 2.5 to 3 hours.
13. Run a paring knife between the cake and the springform sides. Wrap tightly in plastic wrap and refrigerate until cold at least 3 hours.
14. To unmold the cheesecake, remove the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosed, then slide the cake onto a serving plate.
Kitchen challenges 