Sunday, November 8, 2009

New York Cheesecake

I remembered the first time I tried the cheesecake in a cafe, I fell in love in it. That was New York Cheesecake, it was so delicious and yummy. Thereafter, I become a cheesecake fan. Many a times when I brought my daughters to cafe for desserts, we surely ordered 3 types of cheesecake -i.e. the Blueberry, Oreo and New York . My younger daughter loves Oreo, My elder loves blueberry.. for me.. i like all the three.

However, cheesecake contains high level of fat and carbs, it's very fattening and not advisable to eat often. Else it will risk your waist line badly. This New York Cheesecake I would like to share here is less sinful as it consists of cottage cheese which is lower in fat and carbs and very high in protein.

The cake is easy to make, the combination of creamcheese, cottage cheese and lemon zest really blends so well. This is definitely a perfect dessert for guest. I rate this recipe a 9.5.

- 130g digestive biscuit
- 75g butter (melted)
- 500g cream cheese
- 160 caster sugar
- 1 no. lemon zest (not too much)
- 1 tsp vanilla
- 110g cottage cheese
- 4 no. eggs (abt 60g)

- Preheat oven at 150*C.  Baking Time: 1 hr 15 mins-1 hr 30 mins.
- Baking pan: 8" spring form. Outer wrapped with foil and base greased and lined with baking paper.
- Prepare boiling water for water bath baking method.

Method - Biscuit Base

1. Crush digestive biscuit into crumbs with rolling pin, add in melted butter and mix till well combined. Pour into baking pan and press till even and level. Chilled for later use.

Method - Cheesecake
2. Beat cream cheese, caster sugar, lemon zest and vanilla essence at medium speed till smooth (abt 5 mins).
3. Add cottage cheese and continue to beat till smooth. (abt 2-3 mins)
4. Add in eggs, one at a time at low speed and mix well after each addition (abt 1 mins).
5. Remove prepared pan from fridge and pour batter onto biscuit base in step 1. Remove bubble if any.
6. Bake in water bath at 150*C for 75 mins or until the centre is set. Leave in oven for an hour with door slightly open or leave it outside.
7. Run a small knife around the rim of the pan to loosen the cake. Cover the cake with cling and chill for at least an hours before removing from pan.
8. Chill in fridge for another 5 hours before serving.


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