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New York Cheese Cake Recipe |
Ingredients |
Cake Base
- 75g butter, melted
- 150g digestive cookies, crushed
- 1 tbsp caster sugar
Cream Cheese Filling
- 750g cream cheese
- 250g caster sugar
- 3 tbsp all purpose flour
- 1 tsp vanilla essence
- 1 lemon fruit, skin grated into 2 tsp
- 2 tbsp lemon juice
- 3 eggs
- 1 egg yolk
- 250g sour cream
- A pinch of salt
Cheese Cake Topping
- 150g sour cream
- 2 tbsp caster sugar
- 2 tsp lemon juice
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Direction
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- Firstly prepare the oven by presetting it to temperature of 160°C. Place baking parchment
onto cake tin of size 23 cm.
- To prepare the cheese cake base, combine the melted butter, caster sugar and digestive cookies and mix evenly.
- Press the cookies base onto the bottom of the cake tin and flatten it with a large spoon. Bake it in the oven for about 10 minutes. After baking, remove it from oven and leave it aside for a while.
- Beat the cream cheese at low speed using k-beater. Add in the caster sugar gradually while beating. Then add in flour and salt as well.
- Proceed to add in vanilla essence, grated lemon rind and lemon juice into the cream cheese mixture. Also add in the eggs and egg yolk and continue to beat evenly.
- Add in sour cream and beat until the mixture is smooth but do not over-beat..
- Pour the cream cheese filling onto the cake tin with cake base and bake in the oven for about 25 minutes.
- After baking, switch off the heat in the oven and leave the cake in the oven for a while. Leave the cake for about an hour.
- In the mean time, prepare the cake topping by combining sour cream, caster sugar and lemon juice in mixing bowl.
- Mix the topping mixture evenly and spread the sour cream topping onto the cooled down cheese cake.
- Cover the cake tin with aluminum foil and keep it in the fridge for overnight
before serving.
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