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New York vanilla essence Cheesecake
New York vanilla essence Cheesecake
- Recipe Submitted by Cassata on 09/20/2014
Category: Kids, Cheesecakes
Ingredients List
- Crust:
- 5 oz. digestive biscuit
- 3 oz. butter
- 1 T. caster sugar
- Filling:
- 2 lb. Philadelphia or other cream cheese
- 8 oz. caster sugar
- 1 oz. flour
- 1 1/2 tsp. vanilla essence
- 1 1/2 tsp. lemon juice
- 2 tsp. lemon zest, i.e. finely grated outermost yellow skin of the lemon
- 3 egg whites and 4 egg yolks (not need to separate)
- 7 oz. sour cream
- Cream topping:
- 7 oz. sour cream
- 1 T. caster sugar
- 2 tsp lemon juice
Directions
1. Make the crust:
Finely crumb the digestive biscuit. Melt the butter in a pan over low heat. Add the crumbed digestive biscuit and sugar, and then well blend.
Place a piece of parchment paper in the base of the non-stick springform cake pan. Add the crust mixture, and bake in the oven preheated to 180C for 10 minutes.
Take out the pan and cool when making the filling.
2. Make the filling:
Beat the cream cheese with a tabletop mixer using medium low speed for 2~3 minutes.
Switch the mixer to low speed. Add other filling ingredients in the following sequence: sugar; flour; vanilla essence, lemon juice and lemon zest; eggs; and finally the cream. Change the mixer paddle attachment to the whisking one before adding the vanilla essence.
Add each ingredient little by little, so that it is evenly combined into the mixture while being added. Scrape down the mixture from bowl sides and the mixer paddle after adding the sugar, flour and every 1~2 eggs. After adding the cream, whisk until the mixture becomes smooth and a little fluffy.
Grease the inner sides of the cake pan with a little butter. Pour the filling onto the cooled crust. Bake in the oven preheated to 240C for 10 minutes, and then at 100C for 30 more minutes. Turn off the heat, and let the cake cool inside the oven for about 2 hours.
3. Add the topping:
Well mix the topping ingredients, and spread evenly on the top surface of the cake. Cover the topped cake and put in fridge for no less than 6~8 hours.
Separate the cake with sides of the springform pan using a knife. Move the cake out of the pan to a cake stand. Finally pull out the parchment paper under the crust.
Finely crumb the digestive biscuit. Melt the butter in a pan over low heat. Add the crumbed digestive biscuit and sugar, and then well blend.
Place a piece of parchment paper in the base of the non-stick springform cake pan. Add the crust mixture, and bake in the oven preheated to 180C for 10 minutes.
Take out the pan and cool when making the filling.
2. Make the filling:
Beat the cream cheese with a tabletop mixer using medium low speed for 2~3 minutes.
Switch the mixer to low speed. Add other filling ingredients in the following sequence: sugar; flour; vanilla essence, lemon juice and lemon zest; eggs; and finally the cream. Change the mixer paddle attachment to the whisking one before adding the vanilla essence.
Add each ingredient little by little, so that it is evenly combined into the mixture while being added. Scrape down the mixture from bowl sides and the mixer paddle after adding the sugar, flour and every 1~2 eggs. After adding the cream, whisk until the mixture becomes smooth and a little fluffy.
Grease the inner sides of the cake pan with a little butter. Pour the filling onto the cooled crust. Bake in the oven preheated to 240C for 10 minutes, and then at 100C for 30 more minutes. Turn off the heat, and let the cake cool inside the oven for about 2 hours.
3. Add the topping:
Well mix the topping ingredients, and spread evenly on the top surface of the cake. Cover the topped cake and put in fridge for no less than 6~8 hours.
Separate the cake with sides of the springform pan using a knife. Move the cake out of the pan to a cake stand. Finally pull out the parchment paper under the crust.
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