Sunday, June 13, 2010

New York Cheesecake

Did any one saw Friends episode that called “The one with all the cheesecake”? Where Rachel and Chandler were stealing the cheesecake from their neighbor, I don’t know if they are good actors or the cheesecake was really really good!
Rachel was describing it in that way: “it had a buttery crumbly crust with very rich yet light cream cheese filling”! U see what I mean!

Sooooo !

I searched for the best New York Cheesecake recipe , I tried Joy Of Baking recipe – with minor modifications - and turn out to be soo SOOO good !

Pretty ladies, grab ur aprons and march straight into the kitchen coz u r gonna enjoy what coming out the oven today!


  • 2 cups (200 grams) finely crushed Digestive biscuits.
  • 1/4 cup (50 grams) granulated white sugar.
  • 1/2 cup (114 grams) unsalted butter, melted.


Place the rack in the center of ur oven & preheat ur oven to 350ºf .

Mix crumbs , sugar & butter in one large bowl until u end up with a wet crumbs.

Grease a 9 inch springform pan and press the crumbs over the bottom of the pan and a little bit up the sides.

Cover , refrigerate and start working on ur cream cheese filling.


  • 32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
  • 1 cup (200 grams) granulated white sugar
  • 3 tablespoons (35 grams) all purpose flour
  • 5 large eggs, room temperature
  • 1/3 cup (80 ml) heavy whipping cream
  • 3 teaspoon pure vanilla extract


In ur free standing mixer , combine cream cheese , sugar , flour.

Break the eggs in a separate bowl , Wisk together with the vanilla , then add the egg mixture to the cream cheese mixture in 5 batches , mix well after each addition.

Then pour the mixture on the prepared crust and in to the oven for 15 min.

After, lower the temperature to 300º F and continue baking for about 1 hour and 15 minutes. ( Now , I recommend that u constantly watch the cheesecake coz u don’t want to over bake it , if u see that the edges are firm and the center is wobbling a little bit when u shake the pan then its done ! )

Remove from the oven and run a knife around the edges to prevent it from cracking as it cool.

When it reaches the room temperature, refrigerate it for 8 hours or more.

Serve it plane or heat some jam and spread it on ! ( or u can always eat it straight from the pan as I do *Ooops* ! )

Enjoooy <3

Dana ,