New York Cheesecake

 New York Cheesecake 

Original recipe taken from: https://youtu.be/M_9FnvG3N2s

UTENSILS:

7 inches round removable bottom cake tin 

8 inches round cake tin (to replace the use of aluminum foil) 

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DIY SOUR CREAM (or you can replace easily with 200g natural yoghurt) 

180g whipping cream 

1 1/2 teaspoon lemon juice (or vinegar)

45g full cream milk 

STEPS: 

1. Mix all the ingredients together in a bowl. 
2. Leave aside to coagulate while you prepare the cookie base of the cheesecake. 
3. It should look like it has thickened and coagulated after a while at room temperature. 

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INGREDIENTS

94g Oreo cookies without cream (I used Jacob square biscuits) 

47g butter (melted) 

400g cream cheese 

100g brown sugar 

200g sour cream 

147g whipping cream 

2 eggs 

1 teaspoon vanilla extract (I didn't put)

14g corn starch 

11g lemon juice

STEPS: 

1. Put cookies in a plastic bag and crush with a rolling pin.
2. Melt the butter in a pot. Mix in the biscuit crumbs until it's all coated with butter. Spread on the 7 inches round tin which has been layered with baking paper at the bottom and sides. Press well with the back of the spatula.
3. Boil a pot of water. Pour half of the boiling water in a big tray and put inside the oven (not switched on, to be used later when baking the cheesecake). The other half of the boiling water in the pot is used to speed up the cream cheese to soften so that it is easier to whisk by hand. Put the bowl of cream cheese on top of the pot of boiling water.
4. Whisk the cream cheese, sugar, sour cream, whipping cream, egg and vanilla extract together. Mix in the starch and lemon juice. Mix well.
5. Pour the cheese mixture on the cookies base.
6. I then place the 7 inches round tin into the 8 inches round tin so to prevent the hot water bath from entering the cake (watch video for better understanding).
7. Bake at preheated oven at 170 degree Celsius for 40 to 45 minutes.
8. Leave the cake to cool in the oven for 1 hour.
9. Refrigerate the cheesecake overnight before serving.

NOTES

• I tried making chocolate flavour by adding in 80g of dark chocolate melted with 20g of whipping cream. I reduced 20g of the whipping cream which I used to melt the dark chocolate.
• When making homemade sour cream, I did reduce the whipping cream according to tally with the amount of whipping cream needed in the recipe.

I serve with homemade chocolate sauce 

Tastes good too