Easy New York Cheesecake 紐約芝士蛋糕

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Instructions

 

Preheat Oven:

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  Preheat oven to 180 degree C and leave rack in centre of oven. Prepare a springfoam baking pan and brush with melted butter the sides and bottom of pan.

Prepare Cheesecake Crust:

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  Have ready Ingredients needed to make the crust.
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  Place digestive biscuits in ziplock bag and crush with a rolling pin. Then place into a mixing bowl.
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  Combine the digestive biscuit crumbs with sugar and melted butter and stir until all the biscuit crumbs are moistened.
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  Then place the moistened crumbs into the springfoam pan. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and chill in the refrigerate while you make the cheese cake filling.

Prepare Cheese Cake Filling:

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  Have ready ll ingredients to make the Cheese Cake filling.
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  First grate lemon zest from 1 lemon into the sugar. Then stir in all-purpose flour.
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  Place cream cheese, sugar and vanilla extract into a mixing bowl of an electric mixer fixed with the paddle attachment. Using medium low, beat till smooth. Be sure to scrape down the sides when needed.
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  Then add in the eggs, one at a time, beating well after each addition. Next, add in the whipping cream and continue to beat till everything is well mixed.
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  Remove the crust from the refrigerator and place the springform pan on a bigger baking pan so that any drips can be contained. Pour in the cheesecake filling. Smoothen the top with a spatula. And we are ready to bake the cheesecake.

Bake Cheesecake:

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  Place the baking pan into the preheated oven (180°C) and bake for 15 minutes. Then lower the oven temperature to 120°C and continue to bake for another 60 minutes or until firm.
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  The cheese cake is done when the centre of the cake will still look a little wet and will jiggle a little if the baking pan is gently shake. Remove from oven and place on a wire rack.

Topping For Cheesecake:

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  Have ready ingredients to make the cheesecake topping.
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  Combine sour cream, sugar and vanilla extract in a small bowl. Stir to combine well.
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  While the cheesecake is still warm, spread the cheesecake topping evenly and place the cheesecake back into the oven to bake for another 15 minutes at 120°C.
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  Remove from oven and place on a wire rack. Immediately run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool completely at room temperature, about an hour.
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  Once the cheese cake is cooled to room temperature, run the spatula one more time around the inside of pan and slowly release the clamp.
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  Then place in the refrigerator, uncovered, to chill for about one hour. Then cover with plastic wrap and chill for at least 8 hours, preferably overnight before serving. And we are done!
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  After chilled overnight and the cheesecake is nice and firm, use a sharp knife to cut through and into slices.
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  This cheesecake taste good on its own or you can served topped with fresh berries or fruit sauce. So Enjoy!