A good friend of mine asked for my help in baking cakes for her colleagues as her internship is coming to an end. So I asked her what type of cakes she would like me to do. She replied cheesecakes and so the order is firmd up. I needed to bake 27 slices of New York cheesecakes and that would mean a total of three 9-inch round cheesecake.
The baking of these cheesecakes would take a total of two days. Why two days? I only have one 9-inch springform pan, meaning only one cheesecake can be done at a time. The first and second cheesecake each took me about 9 hours including 45 minutes of preparation time, 1 hr 40 minutes of baking, approximately 1 and half hours or cooling and 4-6 hours of chilling in the refrigerator. It may sound daunting but do not be fooled by the long period of time needed to complete one cheesecake, most of it is actually waiting time. As I am writing this post, my third cheesecake is waiting in the oven.
When it comes to cheesecakes, I totally adore New York style cheesecakes. These baked goods are dense, creamy and vanilla scented flourless cakes. A good cheesecake needs to be baked in a water bath as the water bath helps to keep the baking environment moist and allow an even distribution of heat. The resulting cheesecakes would then not turn out dry at the top and sides, develop sunken centres or run risks of cracking while cooling off. As vanilla is the main flavour here, it is imperative to use a trusted brand of vanilla extract to give that rich full-bodied aroma.
New York Cheesecake
Serving size: 12 slices
Equipment and materials:
1) Stand electric beater/ handheld electric beater2) Measuring spoon set
4) Mixing bowls
5) Wire rack
6) 9 inch springform tin
7) Baking tray larger than springform tin
8) Aluminium foil
200g digestive biscuit
2 1/2 tbs brown sugar
90g butter, melted
500g cream cheese, softened
40g butter, softened
280g sour cream
1 1/2 tsp vanilla extract
2 eggs, beaten
1) Prepare biscuit base as mentioned in Preparing a Cheesecake Tin.
2) Preheat oven to 160 degrees C
3) Beat cream cheese and butter untill creamy on medium speed. Add sugar and beat until combined.
4) Add sour cream and vanilla extract to cream cheese mixture on medium low speed. Beat until smooth and incorporated.
5) Lastly, add the eggs and beat until combined on low speed. Use a spatula to run through the filling in a zig zag manner to eliminate air bubbles.
6) Pour filling onto biscuit base.
7) Wrap top and sides of spring form tin with aluminium foil as mentioned in Preparing a Cheesecake Tin. Bake at 160 degrees C for 1 hr 40 minutes in a water bath.
8) When baked, allow cheesecake to cool in the oven with oven door ajar for 30 minutes.
9) Remove the tin from the oven and allow to cool on a wire rack.
10) Place cooled cheesecake tin in the refrigerator and chill for 4-6 hours. Dislodge cheesecake from cheesecake tin. Serve cheesecakes chilled.
1) To slice cheesecake nicely, wipe the knife after each slice with kitchen towel/s.
2) To smooth the sides of the cheesecake, dip a knife in hot water. Wipe the knife dry and run it around the perimeter of the cheesecake. Repeat the step if necessary.
3) This recipe uses only 2 eggs and it easily yields a denser cheesecake using a shorter baking time. Some cheesecake recipes with the same amount of cream cheese use up to 4 eggs and generally yield softer creamier cheesecakes.