New York Cheesecake Coffee BeanN

I baked NY cheesecake twice before and both times produced a heavy-dense-cake-like texture. Since I wasn’t sure if flour was the main reason for such texture, I need to find out by doing away with flour.   I googled on the internet and decided to use recipe from ZY of My Baking Library.  I’ve made a slight modification by reducing 80g sour cream and substituted it with same amount of Greek Yogurt hoping to yield a creamy yet silky, feathery and melt-in the-mouth cheesecake.  Now with the cheesecake in the oven, the next thing is how to judge that cheesecake is done.  I’ve also learnt from the internet that cheesecake is done when the center is still wobbly.  So how is the end result?   WOW WOW, this is the right one : CREAMY, SILKY, FEATHERY and MELT-IN-THE-MOUTH.   I miss NY cheesecake from CB, so I am going to name this as New York Cheesecake Coffee BeanN since it does taste like one…

I will be submitting this entry to Aspiring Bakers #6:  Say Cheese! (April 2011) hosted by Jean of Need More Noms.

Recipe adapted and modified from My Baking Library

Biscuit base
200g digestive biscuit
2 1/2 tbs brown sugar ( omitted )
90g butter, melted  ( use 100g )

Cheesecake filling
500g cream cheese, softened
40g butter, softened
140g sugar
280g sour cream ( use 200g sour cream plus 80g of Greek yogurt )
1 1/2 tsp vanilla extract
2 eggs, beaten

Method:
1. Prepare biscuit base as mentioned in Preparing a Cheesecake Tin.

Place biscuits in a zip-lock bag, roll over with a rolling pin. Mix the biscuit crumbs with melted butter.  Press it firmly on base and sides with the back of a spoon onto a 8” square tin (9” round tin).

2. Preheat oven to 160 degrees C

3. Beat cream cheese and butter untill creamy on medium speed. Add sugar and beat until combined.

4. Add sour cream and vanilla extract to cream cheese mixture on medium low speed. Beat until smooth and incorporated.

I mix in yogurt in this step

5. Lastly, add the eggs and beat until combined on low speed. Use a spatula to run through the filling in a zig zag manner to eliminate air bubbles.

6. Pour filling onto biscuit base.

7. Wrap top and sides of spring form tin with aluminium foil as mentioned in Preparing a Cheesecake Tin. Bake at 160 degrees C for 1 hr 40 minutes in a water bath.

I wrap with 3 layers of aluminium foil.  Each of this aluminium foil must be large enough to cover from the base to the sides..  Wrap it gently as foil tends to break easily. 

8. When baked, allow cheesecake to cool in the oven with oven door ajar for 30 minutes.

9. Remove the tin from the oven and allow to cool on a wire rack.

10. Place cooled cheesecake tin in the refrigerator and chill for 4-6 hours. Dislodge cheesecake from cheesecake tin. Serve cheesecakes chilled.

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