Japanese Style New York Cheesecake
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.
Japanese Style New York Cheesecake
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.
Cooking Instructions
- 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.
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