Recipe: New York Style Cheesecake

It's been a while since I've posted a recipe here. It's not that I haven't been cooking at all, but actually quite the opposite. I have been cooking and baking more recently, experimenting with the recipes.

A couple of weeks ago, I had a bar and a half of cream cheese in the ref which were about to expire. I didn't want them to go to waste so I made a cheesecake. I baked one this time instead of just using gelatin. I must say, nothing can beat baked cheesecake! It's just way more creamy and delicious! The texture of the cake as it melts in your mouth is to die for. Try it for yourself!

When it comes to baking I'm trying to adopt a new philosophy: Never waste any ingredient. So if you'll notice, this recipe won't have any leftovers (like unused egg whites or wasted cream from buying a pack bigger than what is required.) Hope you'll enjoy this as much as WE did.

New York Style Cheesecake (Baked)

Ingredients:

• Crust:
  
• 1 cup Marie biscuit crumbs (You may use graham or oreo crumbs)
• 4 tbspn Unsalted butter, melted
• 2 tbspn sugar
  

• Filling:
  
• 400 g cream cheese ( 2 bars)
  
• 4 1/2 tbspn sugar
• 1 1/2 tbspn All purpose flour
• 1/2 tspn Lemon extract
• 1/2 tspn Orange extract (optional)
• 3 pieces eggs
• 1 cup (225g) All purpose cream
  

Procedure:

1. Prepare all ingredients and bring them to room temperature before starting.
2. Prepare 9" springform pan. Cover the bottom with aluminum foil.
3. Prepare the crust.
4. Prepare the filling.

Crust:

1. Toss biscuit crumbs and sugar together.
   
2. Pour melted butter over mixture and rub well.
3. Press into bottom of pan and bake at 325 F for 10 minutes.
   
4. Set aside to cool.

Filling:

1. Beat cream cheese and sugar.
2. Add eggs one at a time, beating well after each addition.
3. Add flour, mix lightly.
4. Add lemon (and orange) extract(s).
5. Add all purpose cream and mix well.
6. Pour batter over prepared crust. Wrap outside of pan with aluminum foil to prevent water from sipping in (during bain marie procedure).
   
7. Bake at 325 F bain marie for an hour or until toothpick test comes out clean. Bain Marie is slow baking the cake by placing it over another pan with hot water. Water level should reach halfway outside the baking pan you used for your cheesecake.
8. Cool on rack then cover with plastic wrap and refrigerate overnight (atleast 8 hours).

I actually just used only 300 g (1 1/2 bar) of cream cheese. It was what was left on the refrigerator. It still tasted good with a light cream cheese flavor. I made a caramel syrup to go with the cheesecake. This cheesecake is not so sweet so if you prefer a sweeter taste, you can use any syrup of your liking. Bon appetit!

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