Thursday, November 10, 2011

NY Cheese Cake

As promised, sorry sgt2, it took me so long utk post the recipe from joy of baking tu. Aida, ampun ye..

Adapted from JoyofBaking
2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits (I used 300gm)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the 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 (double cream)
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven that has been preheat at 180 degree celcius.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.

Topping: (I omit this)
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces.

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.

Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.


  1. Shidah,
    Akhirnye! Sayang Shidah, muahs! Ahaks! Thanks for sharing the recipe and the tips. Tu la kan, dengan cheesecake ni memang kena berhati-hati. Yours look perfect!

    I'm nuts over cheesecakes.. memang gerenti akan buat jugak kek ni :D

    1. Maybe saya rabun kot :D, tapi suhu mula-mula nak bakor cheesecake tu berapa ek? Before lowering it to 120 C after 15 minutes of baking.
    2. Bakor guna style bain marie ek?
    3. Time bakor tu, oven guna api atas bawah + fan ke?
    4. Kalo curah half of the fillings on the crust, then pour in some marmalade, and then top it off with the rest of the filling.. Shidah agak-agak buleh diterima pakai tak? Or you think the marmalade is gonna melt away and ruin the cake's texture?

    Ya ampuuuuun, banyak benor soklan! Haha! Thanks dear!

  2. aida,

    sorry sgt reply lambat. my pc problem, so kena access internet thru ipod. seksa nak tulis panjng :)

    1. the initial temperature is 177 degree celcius, i just letak 180 celcius je.

    2. bakar mcm biasa, tak payah guna bain marie.

    3. yes, oven kena api atas and bawah and using fan.

    4. err.. most probably it wont work coz the cooking time for the cheese cake is about 1 1/2 hour. kalau letak marmalade, takut it will be too runny and it wont set.

    happy baking!! :D