Sunday, September 5, 2010

New York style Cheesecake

As the weather turns cooler and preparing for the coming of the Fall season, my eyes and appetite for something creamy and heavy are searching everywhere. Currently I am very into chocolate and cheese. Although I don't really go for much of baked stuffs with chocolate, I really love cheesecake. And this New York style cheesecake is still the best one to eat and sink my teeth into! It is so decadent, rich and sickeningly good when your craving for it is at its peak!

I think this is the easiest and simplest cheesecake to make with store bought graham cracker, crushed to make the base and nothing fancy about the cheese part when all the ingredients are mixed up and then put into the oven for 1 hour. There is really nothing that will go wrong with this cake and any types of cracker can be used in place of the graham cracker. The best way to crush graham crackers is to put all the crackers in one large kitchen Ziplock bag and using a rolling pin to roll over the content. The crushed pistachio coating at the sides of the cake added crunch to the velvety smooth cheesecake and needless to say, it added a lovely color to it. I think this cheesecake is best flavored with lemon and complemented with some berries at the side. I like it cold but it is equally good served at room temperature. I use an 8 inch pan with a removable bottom rather than a springform as I find that I always crack the perfect cake slightly when I pop open the spring. One thing about this cheesecake is that it is very easy to make and rather quick but you have to wait and let it firm up beautifully overnight in the fridge, hence the wait for a little while to savor the fork licking goodness of it!


175g crushed graham crackers (about 9 to 10 rectangular crackers)
60g butter, melted
1 Tbsp sugar

450g cream cheese
140g sugar
1 Tbsp all purpose flour
2 tsp fresh lemon juice & grated zest of 1/2 of a lemon
3 eggs, large
1 large egg yolk
Garnish: 150g pistachio (crushed) & summer berries

Method :
1)Preheat oven to 375F. Crush the graham cracker. Using a fork, stir in the sugar and pour in the butter to mix. This will form wet clumps of crumb but still loose.
2)Pat this crumb into an 8 inch springform pan with removable bottom. Pat in tightly and to level pat in the sides with fingers and press down firmly with your palm for the bottom base part.
3)Bake for 15 mins. Remove from oven and let cool in the pan for at least 15 mins. Proceed to do the filling.

Filling :
1)Reduce the oven heat to 300F.
2)Beat the cream cheese and sugar till creamy and light, about 3 minutes.
3)Beat in the eggs and egg yolk one at a time till well combined.
4)Add in the lemon zest and lemon juice and lastly fold in the flour to incorporate. The mixture will resemble very thick cream pouring consistency.
5)Put the springform pan with the baked base inside a larger shallow baking pan.
6)Pour the filling mixture into the springform pan and level the filling with a spatula.
7)Bake at middle rack for 1 hour.
8)When done, the sides of the cheesecake will be slightly browned but the middle will remain jiggly. Remove from the oven and let it stay in the pan and let it cool completely before putting it into the fridge to set further for at least 2 hours or overnight.
9)Remove from the springform pan and coat the sides with crushed pistachio. Easiest to do this by placing the cake on a pedestal with a catching shallow pan or plate at the bottom. Take some crushed pistachio and gently pat it to the sides of the cake.
10)Garnish with summer berries. Cut every slice with a clean knife and serve cold or at room temperature.

Serves : 8 person


1 comment:

Bento Box / Asfora said...

I was craving cheesecake but cheated and bought a frozen one yesterday - I'm waiting for it to thaw now! Yours looks so incredibly delicious - especially gorgeous is the pistachios round the edge - very nice touch :o)