Japanese Style New York Cheesecake

Name: Japanese Style New York Cheesecake
Total time: 3600 s
Cuisine: American
Ingredients: Base; 80 g digestive cookie; 35 g unsalted butter; Cheesecake Mix; 250 g cream cheese; 100 g granulated sugar; 50 g unsalted butter; 100 g sour cream; 1 tsp vanilla extract; 10 g corn starch; 1 tbsp lemon juice; Egg Mixture; 1 egg; 1 egg yolk; Some melted butter to coat a 7 in/18 cm spring form cake tin

Lilian Lin @sincerelylilian

Toronto, ON

This is my favorite recipe for cheesecakes and it has become my signature cheesecake recipe throughout the years. I originally got the recipe off of a Japanese cheesecake cook book written by Yasuyo Shida. I have since lost the book but luckily I still have the Chinese version of the recipe. My friends and family have been asking me for the recipe and I am finally translating this recipe into English as it seems to be unavailable in English.

Lilian Lin @sincerelylilian

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Ingredients

60 mins

Base
80 gdigestive cookie
35 gunsalted butter
Cheesecake Mix
250 gcream cheese
100 ggranulated sugar
50 gunsalted butter
100 gsour cream
1 tspvanilla extract
10 gcorn starch
1 tbsplemon juice
Egg Mixture
1egg
1egg yolk
Some melted butter to coat a 7 in/18 cm spring form cake tin

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Steps

60 mins

1

Make sure to take all your ingredients out of the fridge and let rest till all ingredients are at room temperature as this ensures that the consistency of the batter is ideal.
2

Preheat oven to 170 degrees Celsius (~340 degrees Fahrenheit).
3

Making the base: crush digestive cookie in a ziplock bag with a rolling pin. Melt butter over water. Add the cookie crumbs into the butter, mix well. Layer cake tin with the cookie crumb mixture and place in the fridge for later.
4

Now for the cake mixture: blend the cream cheese until smooth, then add the sugar in all at once and blend until the cream cheese mixture becomes watery. Add butter and blend until smooth, followed by sour cream and vanilla extract, blend well in between adding the ingredients. Beat the egg mixture to combine and add in 3 batches, blending well in between each addition. Finally, add the corn starch and lemon juice, blend well after each addition.
5

Strain the cake mixture in a sieve and pour cake mixture into the cake tin with the cookie base.
6

Bake for 40~45 minutes at 170 degrees Celsius (~340 degrees Fahrenheit), or until golden brown.
7

Take cake out of cake form and rest until cool. Best served after chilling in fridge for more than 4 hours.