How to Make Easy Classic New York Cheesecake

Classic New York Cheesecake – Baked cheesecake is the best cheesecake, and this is one of those. It has always been everyone’s favourite, especially my family. I have always wanting to make this, and now is the best time for the New Year. In fact, this baked recipe is much easier than no bake cheesecake, and so delicious. It melts in your mouth. I hope you’re inspired to give this a try. Enjoy!

FULL RECIPE, please visit my blog at gracioustreatz.wixsite.com/bakewithlove/classic…

Ingredients:
I am using 6-inch loose base pan

CRUST
85g (10 pieces) biscuits [you can use any biscuits, I am using Lotus biscuit this time]
6g (1 tbsp) desiccated coconut (optional but recommended, I love the texture of the outcome)
Pinch of salt
28g (2 tbsp) melted butter

CHEESECAKE
225g (1 cup) cream cheese
105g (1/4 cup + 3 tbsp) sour cream
65g (1/4 cup + 1 tbsp) fine sugar
120ml (1 cup) heavy cream
1 large egg
1 tsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch

RASPBERRY SAUCE
2 tbsp raspberry jam
1 tbsp water
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EGGLESS OPTION:
All ingredients the same as the recipe above, minus out the egg. Just add 1 tbsp of flour together with the cornstarch. Sift both the dry ingredients together.


Instructions:
The Crust*
1. Preheat oven at 170°C/340°F.
2. Use a rolling pin to mash the biscuits until coarse like sand. You can also use a food processor to do this. Transfer into a small bowl.
3. Add coconut (optional) and melted butter. Give it a quick stir. It will be like wet sand.
4. Transfer them into a 6 inch pan, greased and lined with parchment paper.
5. Bake it at 170 for 10min.
6. Let it cool. Once cooled, wrap around the rim with aluminium foil. Set aside.
*Baking the crust is optional but I find that I like baking it, so that it will not turn soggy in the outcome later.

Cheesecake
7. Preheat oven at 180°C/355°F.
8. In a large bowl, add cream cheese, sour cream and sugar. Mix until well combined. Make sure to break the lumps of the cream cheese thoroughly until the mixture is smooth and creamy.
9. Add the whipping cream and mix well.
10. Add egg. Mix until combined.
11. Add lemon juice and vanilla extract. Mix until combined.
12. Sift the cornstarch into the mixture. Mix until combined.
13. Pour into the prepared pan. Put the pan on a water bath with about 1 inch height of hot water.
14. Bake in preheated oven at 180°C/355°F for about 30 min. Then lower temperature to 160°C/320°F and bake for another 30min. It's ok if you find the cake a little wobbly after 1 hour cooking time. Off the heat and open the oven door slightly by slotting the gloves in between to allow a small gap. This will allow a gradual reduction of temperature, and the cheesecake will set nicely.
15. Cool the cake on the rack. Once the cake is completely cool, refrigerate at least 6 hours or overnight for best results.

Raspberry Sauce
16. In a pot, add raspberry jam and water. Mix until well combined.
17. Bring it to a quick boil. Remove from heat. Strain the sauce to prevent seeds and lumps. Let it cool and can be used for serving later.

Cake will be ready to serve with the sauce.


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