You only have
to think about the cheese cake and your
mouth gets full with that creamy flavor
of the soft cream sweet and sour
and that crispy crispy bottom, isn’t it : )
I have made
lots of different cheese cakes, my beloved Niece Zara is the greatest fan of my
cheese cake : )
It’s always
exciting to try and then create your own new recipe.
After baking a range of cheese cakes, the blue
berry, the custard, the raspberry, the pudding cheese cakes I have tried and made
this New Yorker style cheese cake which is famous for its sour frozen taste.
I got this recipe from my neighbors and then I adjusted it according to the taste I liked.
Some amount minus and some plus and this is really the best what came out.
I have baked it 5-6 times till now in the last
8 weeks and it was always gone till the last piece.
The amount
makes a nice even and not so thick cake, and if I want to make it larger in
size I just double these ingredients.
You can
make tarts and pies and cup cakes using this recipe, it’s SUPER DUPER in every
way!
We first
prepare the bottom and do the filling
Usually
digestive biscuits are used for the bottom, but you can use the butter biscuits
as well, I use both whatever is at hand but take care not to use too sweet
biscuits.
I don’t
grind them like many do, I crush them and I like leaving some chunks in it too
Just put
them in a plastic bag, and roll over with a rolling pin and crush right to
left.
So here it
goes;
150 g
digestive/butter biscuits
80 g butter
( heat on a low flame till liquid)
-crush the
biscuits
-turn into
a bowl
-heat the
butter till liquid
-pour all
over to the crushed biscuits and mix with hands till all mixed well
(Take a
round form of 24cm with a latch so you
can open it after it is ready)
Spread these crushed biscuits on the base of the form and press gently with your Palms to even the Surface equally
Bake this
in the preheated oven on 170°C just for 8-10 minutes
The bottom
will be ready firm crispy
The
Filling:
100 g sugar
2 tbs very
level starch (Speisestärke)
250 g
Philadelphia cheese spread (Frisch Käse)
150 g Curd
Cheese ( Mager Qurak)
80 ml liquid cream (Schlag Sahne)
1 egg
2-3 tbs
lemon juice
For the
Glaze
150 g sour
cream (Schmand)
1-2 tbs
sugar
2-3 tsp
lemon juice
Don’t be
confused with the double use of lemon juice, this is the main kick in the taste
so use exactly as mentioned : )
-first of
all beat the sugar, along with the cheese spread, curd cheese and the starch
till all turns nice creamy with the hand mixer
-now add
the egg, the liquid cream and the lemon juice and DON’T use the hand mixer,
just mix it with the spatula gently till all forms a creamy structure .
-Pour this
creamy mixture onto the ready crispy bottom evenly and bake this in the
preheated oven on 170°C for around 50-5 minutes
-take the
cake out and let it cool down a bit, say around 15 minutes
-now make
the glaze, don’t make it ahead as the sour cream and sugar will leave water and
it will become too runny!
-just feel
the top of the cake if the extreme heat has cooled down, then spread the glaze
with the help of a spoon, spread evenly and place it in the oven again and bake
another 10 minutes
Finally the
cake is done, take it out, let it cool properly before you keep it in the
fridge
This should
chill at least 6 hours, I usually bake a night before so it has enough time to
chill the whole night.
Enjoy
baking and do share your experience :)
