Newyork cheese cakeIt is all about Cheese. People like me who think cheese is the best thing ever, certainly cannot resist this. The slightly tangy taste of lemon zest and sour cream combined together and the subtle taste of cream cheese makes this desert almost a delicacy. The cheesecake slowly cooks and the aroma quickly spreads the room tickling your tastebuds.
Here you go with the recipe:
Ingredients:
Crust:
- 2 cups graham crackers
- 1/4 cup granulated white sugar
-1/2 cup unsalted butter.
Filling:
- 32 ounces cream cheese
- 1 cup granulated white sugar
-3 tablespoons All purpose flour
-5 eggs (room temeperature)
-1/3 cup Heavy whipping cream
-1 tablespoon lemon zest
-1 teaspoon pure vanilla extract
Topping:
- 1 cup sour cream
- 2 tablesppon white sugar
-1/2 teaspoon vanilla extract
Proceedure:
Start with greasing a 9 inch springfoam pan with Oil spray. make sure the pan is placed on a bigger baking sheet (Aluminium foil, Parchment paper etc), that ways if is an overflow it would not be messy. Preheat the oven to 350 degrees
Crust:
Comine the molten butter, graham crumbs and sugar. Press this against the base of springfoam pan. It would not be a smooth texture and will wither away. Dont worry about it and leave it the refrigirator to set while the filling is done.
Filling:
1) In a bowl, beat the cream cheese, flour and sugar. Before you start beating, mix the battaer with a spatula. Then beat the batter for about 1 -2 mins. Make sure you do not over beat the batter as it would begin to crack when you are baking.
2) Add the eggs slowly and beat 30 seconds after adding each egg. This would give you a slight yellow color.
3) Add the whipping cream, lemon zest, vanilla extract, and beat everything till everything is totally incorporated.
4) Remove the crust from the refrigirator and pour the filling over the crust. Once you fill the crust, bake for about 15 - 20 mins in 350 degrees and then reduce the temperature to 250 degrees and then continue to bake for 1 1/2 hrs or till the cheese cake becomes firm and the center of the cake is still a little wobbly.
5) Remove from the oven and let it cool a bit.
Topping:
1) Meanwhile combine sour cream, sugar and vanilla extract. Mix it well and spread the topping over the warm cheese cake. Run a spatula or knife over the edges of the cheesecake, which will prevent from cracking.
2) Bake for another 15 mins and then remove from oven and let it cool compeletely. Use a plastic wrap and cover and put it in the refirirator for atleast a day.
This can be served with fresh fruits or chocolate sauce.
I have 3 questions-
ReplyDelete1. In which section do I look for lemon zest?
2. How do you bring down the temperature and continue baking ? Do we remove the dish and wait for the temp to drop before setting the time again?
3. After adding the topping finally, at what temp shd we bake for that final 15 mins ?
1)lemon zest is basically scrapping down the skins of a nice yellow, fragrant lemon. Use a scraper or a vegetable peeler to scrap the lemon.
ReplyDelete2) Well in bringing down the temperature, manually bring it down to 250 degrees. You do not have to take it out at all. It would automatically adjust to the temperature.
3) When you are going to top it, that is when you take it out and top it and continue baking in 250 degrees.
Note: Run a knife or spatula along the edges of the cake. This ways it has place to expand. Oven temperature varies from oven to oven. If you think 15 mins is a lil too much, take it out and let it cool. Make sure the centre of the cake is still a lil wet. Leave it in the fridge overnite to set...
Serve it with some chocolate sauce.. would be delicious!