I have found a great recipe for New York Cheesecake on allrecipes.com!
The texture is creamy and the kids totally love it! The reviews on this recipe actually rated it as THE BEST NEW YORK CHEESECAKE. I am not an expert in judging cheesecakes but seems like it is indeed very popular. I have baked 2 times so far with the same recipe. The second time was baked for Master 3’s 3rd birthday and we decorated and drew a car for him!
Previously, I had made many No-baked cheesecakes as I did not have an oven back then. No-baked cheesecakes taste yummy too, but I find the cheese taste in no-baked version much heavier than baked ones. You can find out more on my Yogurt cheesecake recipe here, which is also a favourite with my children.
Recipe for Baked New York Cheesecake (modified by me, if you want the original recipe, please click here)
- 1 1/2 cups of digestive biscuits (or about 20 biscuits)
- 1/4 cup white sugar
- 1/4 cup butter melted
- 4 packets of cream cheese (about 200g each pack)
- 5 eggs
- 2 egg yolks
- 1 3/4 cups white sugar
- 1/8 cup all purpose flour
- 1/4 cup heavy whipping cream
- Preheat oven to 200 deg C
- Mix digestive biscuits and 1/4 cup sugar in a blender
- In a separate big mixing bowl, mix blended digestive biscuits and sugar with melted butter. Press mixture into the base of a 9 or 10 inch springform pan
- In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cup sugar, the flour and the heavy cream. Put in blender and blend till smooth. Pour batter into prepared pan.
- Bake at 200 deg C for 10 minutes.
- Then turn down the temperature to 160degC to bake for 2 hours or longer as necessary. The original recipe instructed one hour which was certainly not sufficient for us. Use a needle or toothpick to test the middle of the cake to ensure not much residue on the needle. If you see a little residue, don’t worry, once the cake is set, the middle of the cake will be perfect.
- Turn off the oven. Leave the cake in the oven for 1 hour to prevent cracking.
- Put in the refrigerator to cool overnight.
I must say that I have yet to perfect the exterior of the cake. Both times, it came out a rough crust which I think is due to my $100 oven uneven heating. I needed to turn the cake in the oven now and then to ensure the part nearer to the back of the oven was not overheated. If you are using a more professional oven, this might not happen as the temperature and heat circulation is better.
What do you think of this? Not bad huh? The strawberries and decorations covered the rough exterior and now it looks magazine worthy hehe!!
If you have a good cheesecake recipe, do share with me!
Read more about our simple baking and cooking with the children: