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!
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!
( CRUST )
- 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.
( 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* ! )