If you love cheesecake, you should try this. I halved the recipe and baked it using a 7" square pan but I think an 8" pan would be better as there was not enough 'room' for me to add the sour cream topping as the cheesecake itself almost reached the top of the pan.
My children loved this cheesecake and it is really addictive..:-)
Crust
1 1/2 cup Graham Crackers / Digestive Biscuit, crushed (I used Oreo cookies)
1/4 cup Butter, melted
Filling
4 x 250g Cream Cheese, room temperature
1 cup sugar
1 tsp vanilla essence
1 cup sour cream
4 eggs
Topping
1 cup sour cream
1/4 cup sugar
1 tsp vanilla essence
Crust:- Mix the graham/digestive/oreo biscuits & melted butter.
Put on a foil covered 13 x 9 pan (leave some foil hanging for easy removal)
Bake at 170 degree C for 10 mins. Set aside
Filling:- Beat cream cheese with sugar, vanilla & sour cream.
Add eggs one at a time. Do not overbeat.
Pour onto the crust and bake at 160 degree C for 40 mins.
Topping:- Mix sour cream, vanilla and sugar together.
Spread the topping over the cheese cake & put back into oven for another 10 mins.
Let cool. Cover with foil & refrigerate for 4 hours or overnight.
Hmm.... New York cheesecake, the devil of all cheesecakes because it uses a lot of cream cheese! Most NY cheesecake call for lemon zest too to cut down the richness, you can give it a try next time. Sour cream is a must have ingredient to make moist and smooth cheesecake.
ReplyDeleteYeah bro. It was a hit with everyone. I even have an order for sugarless new york cheese cake :-)
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