New York-style Cheesecake

Name: New York-style Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 120 grams Cookies of your choice; 50 grams Unsalted butter; 200 grams Cream cheese; 80 grams White sugar; 2 Eggs (medium to large); 200 ml Heavy cream; 100 grams Strained yogurt; 10 grams Corn starch

cookpad.japan @cookpad_jp

I made this for a snack. It's a smooth, New York-style Cheesecake perfect for snacking!
But I didn't have sour cream so I replaced with yogurt instead, which was a hit.

I covered it with aluminum foil after the first 15 minutes or so in order to make this into a snow-white cake, but adjust to taste.
This cake is at its best after the next day, when the cake firms and settles. Recipe by Kyansama

I made this for a snack. It's a smooth, New York-style Cheesecake perfect for snacking!
But I didn't have sour cream so I replaced with yogurt instead, which was a hit.

cookpad.japan @cookpad_jp

I made this for a snack. It's a smooth, New York-style Cheesecake perfect for snacking!
But I didn't have sour cream so I replaced with yogurt instead, which was a hit.

Saved

Ingredients

6 servings

Crust
120 gramsCookies of your choice
50 gramsUnsalted butter
Cheesecake batter
200 gramsCream cheese
80 gramsWhite sugar
2Eggs (medium to large)
200 mlHeavy cream
100 gramsStrained yogurt
10 gramsCorn starch

Saved

Steps

1

Strain the plain yogurt for half a day. From a 450 g carton of yogurt, you'll have about 200 g of strained yogurt. Use 100 g.
2

Bring the cream cheese and eggs to room temperature. Line the cake mold with parchment paper.
3

Put the cookies in a Ziploc and crush with a rolling pin. Add the melted butter (microwaved) and rub in thoroughly.
4

Spread out the crushed cookies into the mold. The surface will easily smooth out it you push it down using the bottom of a cup.
5

In a bowl, add the cream cheese, white sugar, eggs, yogurt, heavy cream and corn starch in that order, mixing well with each addition.
6

In order to prevent hot water (in the baking sheet) from seeping in, cover the bottom of the mold up until the side with aluminum foil, and place it on the baking sheet. Pour batter into the mold.
7

Place the hot water filled baking sheet in the preheated oven at 160℃ and bake for 60 minutes. I covered the cake with aluminum foil after the first 15 minutes.
8

Once baked, let it rest in the oven for about 40 minutes, and cool it down slowly. It'll be fluffy and soft, but chill thoroughly in the refrigerator.