Wednesday, July 28, 2010

New York Style Cheesecake


So, okay, I know you are gonna ask me why this cheesecake is known as "New York Style Cheese? Is that what's running through your mind right now? Did I guess it right? Honestly, I gotto admit that I don't know why New York, neither have I been to New York-New York-New York, neither did I have the guts  to ask chef. I didn't dare, you know-lah! Our generation were brought up not to question our teachers, on the other hand, my students even doubt whether I am qualified to teach. Hmmmm, speak about generation gap, speak about upbringing, never mind, let us now together and forever reflect back to the previous desserts of Creme Caramel Strawberry Shortcake, Lemon Tea Loaf and Chocolate Butter Cake. I've spoken on a couple of correlated issues in these recipes, which I hope will ring the bell why its been raining desserts in nava-k.com.

Now, lets come back to this New York Style Cheesecake. Chef  mentioned that cheese atop a sponge cake (same recipe as the Strawberry Shortcake) is unique, different and somewhat tastier. While I don't disagree with him, I still believe we can replace sponge with a biscuit layer (digestive biscuit crumbled with some butter and pressed inside the pan). As for the cheese layer, this is it - lemony-sweet, made with cream cheese, egg, yolks, lemon juice, lemon zest and vanilla.

Ingredients
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

Method
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 atop baked cheesecake.
Turn cake, meaning upside down onto a serving tray.
Keep cheesecake chilled in the fridge for a few hour before serving. 
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5 comments:

  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!

    ReplyDelete

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