|You can garnish with fresh fruits or make a compote|
Thought of making NY Cheesecake with strawberries as toppings. I didn't know it was this complicated! Argh. I didn't use graham crackers because it was so darn hard to find one.
- 3 packs 300 grams cream cheese
- 1 1/4 cup golden caster sugar
- 3 tbsp flour
- 1½ tsp vanilla extract
- grated zest of 1 lemon
- 1½ tsp lemon juice
- 3 large eggs plus 1 yolk (omitted the additional yolk)
- 284ml carton sour cream
- 142ml carton sour cream
- 1 tbsp golden caster sugar
- 2 tsp lemon juice
- 2 cups sifted all-purpose flour
- 3/4 cup white sugar
- 3/4 cup butter, melted
- In a medium bowl, stir together 2 cups flour and sugar. Blend in the melted butter. Press into the bottom of the prepared greased pan. Cook for about 12 minutes at 160 degrees Celsius. Remove from oven after baking the crust.
- Position an oven shelf in the middle of the oven. Preheat the oven to fan 160 degrees Celsius. Line the base of a springform cake tin with parchment paper.
- For the filling, increase the oven temperature to 200 degrees Celsius. Beat the cream cheese at medium-low speed until creamy, about 2 minutes. Gradually add the sugar with slow beating, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle.
- Use whisk and add the vanilla, lemon zest and lemon juice. Add in the eggs one at a time. Stir the 284ml carton of sour cream until smooth. Then measure 200ml (just over 3⁄4 of the carton). Continue on low speed as you add the measured sour cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to 110 degrees Celsius and bake for 30 minutes more. If you gently shake the tin, the filling should have a slight wobble in the middle. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
- Combine the reserved sour cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
|Yum yum butter.|
|Butter and the flour mixture|
|My flaky crust|
|2 week old lemon :D|
|Adding the vanilla|
|Mixing in the egg|
|See the bubbles? Pop them.|