Wednesday, July 28, 2010

New York Style Cheesecake

Remember I told you I made Creme Caramel and Strawberry Shortcake at the baking class?? This cheesecake is the other, so the recipe is the chef's who stated his opinion that creamy cheese atop a sponge cake is unique, different and somewhat tastier (the same strawberry shortcake recipe). While I don't disagree with him, I still believe we can replace it with a biscuit layer (digestive biscuit crumbled with some butter and pressed on a pan). As for the cheese layer, this is it - lemony-sweet with cream cheese, egg, yolks, lemon juice, lemon zest and vanilla.

300g cream cheese
100g sugar
5g cornstarch
1 tsp lemon zest
1 tsp vanilla
1 egg
2 yolks
40g cream
20g milk
1 tsp lemon juice

Cream cheese until smooth and lump free.
Add sugar, cornstarch, lemon zest and vanilla.
Gently cream again.
Scrape down the sides of the bowl several times.
Add egg and egg yolks a little at a time.
Gradually add cream, milk and lemon juice.
Tip into a greased baking pan. 
Bake (water bath) at 175C for 40 or until set.
Glaze sponge with lemon glaze (add some sugar and lemon juice together)
And place sponge cake on top of baked cheesecake.
Turn cake onto a serving tray.
Or gently turn this creamy cheese layer over the biscuit layer.
Keep cheesecake chilled in the fridge for a few hour before serving. 
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  1. Wow the cheese cook looks good, and it doesn't seem that hard to make judging from your instructions. Will attempt to make one soon - thanks for the post!


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