Thursday, August 20, 2009

NY Cheese Cake

My cousin, Rachel tempted me to bake this! I got the recipe from her and crazily bought 2kg of cream cheese to store. (Just to get 50% cheaper in restrited quantity)

My first cheesecake was given birth 10 years ago. It's Philadelphia 3 easy steps cheese cake recipe, which is exactly the same as followings. 10years back, i was instructed to normal bake it; Now, this recipe is using the same ingredients but required bath-baking. I am very curious and wondering, different baking method for the same ingredients..... what will happen to the texture??? So, i am very eager to try it out to find out the answer!

Another reason for the urge to bake is.... the CRUST!!! Do you notice that, this crust is not made by crushed biscuits or Oreo cookies with melted/soft butter??? YES! i just wanna to try it out!!!
The cheesecake taste SilkY & MilkY! The walnuts crust really adds flavours to the plain cheesecake. GOOD!!


5 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
125g all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
80g chopped walnuts

Prepare 1 8-inch spring form/round pan, bottom buttered, lined with a round of parchment
In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.
Bake for about 15-20 minutes at a low temperature (160C preheated oven), until the dough is golden and baked through.

Cheesecake Filling:
750g cream cheese
150g sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 eggs

Beat the cream cheese until smooth. Remember to scrape the mixing bowl and continue beating.
Add the sugar in a stream, mixing until just combined. Stop and scrape.
Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape.
Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch.
Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan.
Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.

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