New York Cheesecake (6 Inches)

Name: New York Cheesecake (6 Inches)
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 250 g Cream Cheese, Room Temperature; 30 g Greek Yoghurt (Or replaced with 30 g sour cream); 63 g Unsatled Butter, Room Temperature; 2 Pcs Eggs; 70 g White Sugar; 1 Tsp Lemon Juice; 1/2 Tsp Lemon Zest, Freshly grated; 1 Tsp Vanilla Extract (Optional); 60 g Graham Cracker Crumbs; 40 g Unsalted Butter, Melted; Blue Berries (Optional); 50 g Sour Cream; 25 g White Sugar

Terris Tse @cook_25512704

New York Cheesecake (6 Inches)

Terris Tse @cook_25512704

Saved

Ingredients

1 hr

6 servings

Cake Ingredients
250 gCream Cheese, Room Temperature
30 gGreek Yoghurt (Or replaced with 30 g sour cream)
63 gUnsatled Butter, Room Temperature
2 PcsEggs
70 gWhite Sugar
1 TspLemon Juice
1/2 TspLemon Zest, Freshly grated
1 TspVanilla Extract (Optional)
Cake Base
60 gGraham Cracker Crumbs
40 gUnsalted Butter, Melted
Toppings
Blue Berries (Optional)
50 gSour Cream
25 gWhite Sugar

Saved

Steps

1 hr

1

Butter (or cooking Spray) and flour your 6 inches cake mold to avoid the cake stick to the pan, remove excess flour. You may then put parchment paper to the mold base. (Optional)
2

Wrap your cake pan with aluminium foil and put it inside a baking tray.
3

For the cake base, melt the butter in microwave. Add the graham crumbs into the cake mold followed by the melted butter. Mix them well then use a spoon to evenly distribute the crumbs and press them into a crust. Put the cake mold with the cake base in the freezer to set.
4

Start boiling water (with electric kettle or over stove) for later use. Preheat the oven to 180°C (356°F)
5

Stir and mix the cream cheese, unsalted butter, greek yoghurt and sugar together until the mixture is sugar *Gradually add the sugar in 3 separated times
6

Add the eggs (One at a time) and combine with the cheese mixture. You may also add the vanilla extract.
7

Add the lemon juice and zest into the mixture, mix well until forming smooth batter.
8

Pour the batter into the 6 inches cake pan, run a toothpick through the batter to remove excess bubbles.
9

Pour the boiling water into the baking tray so that the cake pan with aluminium foil is immersed in the boiling water with 1/3 of the pan height.
10

Bake the cake for 30 to 35 mins at 180°C (356°F).
11

Set aside to cool down the cake and detach it from the mold later. In a small bowl, mix the sour cream with white sugar. Put the sour cream in the middle of the cake and spread it slightly with a spatula.
12

Add the fruits of your choice (Blueberries, strawberries, etc)