Cheese cake is another big hit for us besides chocolate cake. And the kids have been pestering me for Secret Recipe's New York cheese cake since last week. As i had leftover of philly cheese from last week's RV order, I used them up for this delicious, decadent New York cheese cake.
I have kept this recipe for a long time and have used it since then..no matter how interesting other recipe are..i would always use this one and only recipe..I love the smooth and creamy taste..not too silky..the substantial cheese texture is what i love most..
Give it a try and tell me what u think!!
Ingredients:
For the cheese filling;
500g philly cheese at room temp
150ml sour cream
1 large egg
1 egg yolk
125gm castor sugar
1/2 tbsp flour
1 whole lemon zest
1 whole lemon juice
1tsp vanilla essense
For the base;
250gm digestive biscuit, blended
150gm unsalted butter
How to:
Grease 7 inch pan, i love a tall cheese cake as that's what a NY cheese cake should be..8 inch would be perfectly nice too. Pre-heat oven at 175 degree.
Melt butter, pour into biscuit and pressed onto the pan. Bake for 15 minutes and let cool.
In a bowl beat everything except the sour cream. Once smooth, add in the sour cream and beat till all were smooth.
Pour into the prepared pan with the base.
Bake for 20 minutes at 175 degree and continue for another 45 minutes at 150 degrees. Turn off the oven and leave the door ajar. Once cooled, place in the fridge over night.
Note: I didn't do any 'water bath' baking. Still perfect and no cracking.
My personal preference with the tall base around the edge..
Dallop with any topping you like..we love blueberry filling..nyummmmmyy..
Love having this once out of fridge..cheese-ice cream? Sinful!!
My 16mo shall point to the fridge asking for more..
Zarif's 3rd word is 'cake'...ask him, what mummy cook? ..you'll hear the priceless word..
Mummy is happy when everyone is happy..ditto :)
