I baked a New York Cheesecake few weeks before CNY… a first! Wohoo!
All I can say is it’s very easy to make. My mom’s electric mixer broke down just prior to this so I have to resort using hand for mixing. It’s not bad at all.
I found a few New York Cheesecake recipes like from Joy of Baking, Yochanna’s and Philadelphia Cream Cheese website itself. But at last I follow Cooking For Engineers’ Cheesecake, Plain New York style recipe. I love her step by step recipes. Easy for noob like me ma.
Here are the ingredients:
From left to right: plain flour (didn’t use it), 6 eggs, cream cheese 1kg, whip cream (I don’t have heavy cream but it’s okay to use whip cream as long as the fat % is 35%~40%), vanilla essence and sugar.
First thing first, I have to make a crust for the cheesecake. I bought graham crackers few months back but ate ALL already (femes biscuit that are use for making cheesecake by everyone!). SO YUMMY but expensive gilar. Luckily I have some dough leftover from my sis’ pineapple tart making. So I use that for the crust. Digestive biscuits are also great.
This is the end result prior to baking. Easy!
Note: I use only 1 cup of sugar. That also is very sweet.
It is advisable to have a thermometer to check the temperature of the cheesecake. I don’t have one. Thermometers are expensive! This is a heavy mistake I regretted later.
I follow exactly the baking & after-baking direction. Not long after removing the cheesecake from oven, a couple of bubbles (cracking) begin to form. Sure enough cover the baking tin with a bowl and everything is alright.
Tadaaa… look nice? I think it looks perfect for a novice!
Okay let me tell you why I called it not so successful.
Taste wise: Brilliant. They taste like the one you buy from Coffee Bean/San Fransisco Coffee.
Texture wise: Ekkkkkkkk. 50% wonderful, 50% soggy.
The outer part of the cheesecake texture is perfect. But the inner part is soggy because yes yes it’s not fully baked. So you see? Never attempt a cheesecake without thermometer. Mark my word. Also the crust is not good. Tart like crust not suitable for this I guess.
All in all I love my New York Cheesecake. Chester enjoyed them tremendously too. We even ate the soggy part. No harm. Hehe This is quite a large cake. 1kg of cream cheese weh! We (6 person + 1 dog) took more than a week to finish it.
p/s: My kuih kapit finished liao. I would love to bake 2 batches next year. Not enough la 1 batch. HEAVENLY Yummy!!!
lucky chester! can have the cheesecake 🙁 can we, the readers have some too? 😛 and also kuih kapit!
yummy, the next time you make, it certainly will turn out correctly.
Xin, both habis. :tongue: I’ll let you try my kuih kapit next year ya.
Ipohchai, ohh I certainly hope so. 😉
luckily i dun eat cheesecake or else i’ll be hammering on your door for some.
I think use the mcvities digestive biscuit as base would be nice? 😛
me :love: cheese 😀
i wanna try~~~
thats the problem with cheesecakes… must get the temperature right… i failed miserably myself too 🙁
I don’t care soggy or not, I want to eat! Ah finish laio??? :devil:
Angie Tan, yes that would be good too.
Lex, oh yeah temperature. Aiseh.
Neo, yes soggy also can eat because you can eat cream cheese even before bake. Ya finished liao.
:silly: Your New York Cheese cake looks so tasty hor.. YUMMY!
call it klang cheesecake lor
Hi! I’ve made NY cheesecake a few times and they have all been a success. New York Cheesecake uses sour cream… perhaps it will alter the texture of the cake. I have left the link to my recipe page for this cheesecake. I hope the next one will be a 100% success 🙂
Sorry, forgot to leave my link earlier..
I tried to bake one myself a couple of years back, and the result is the inner part is too soggy. And cheese tastes awful when it is soggy :nailbiting:
Victor, not only look.. they taste good! Hehe
Wuching, no no. I want to call it Che Cheh Cheesecake. Heh!
JoMel, thank you very much. I shall try it. Where do you buy your sour cream? I see they have it in Tesco and Giant. Your cheesecake looks delish. I’m going to try it later.
Jam, wah you can bake? :tongue: My soggy part still taste good. Hehe. I think we didn’t bake long enough.