NEW YORK CHEESE CAKE

Cheese cake is one of the cake, which has a unique texture, taste and also the preperation method. Its really a great treat for cheese lovers. You have to try it and enjoy the feel of tasting your own cheese cake. 


Ingredients for filling:

1. Phildelphia cream cheese - 400 gms ( or any brand )
2. Sugar - 80 gms / 5 1/2 tbs
3. All purpose flour - 14 gms / 1 tbs
4. Egg - 2
5. Whipping Cream - 32 ml / 2 tbs + 1 ounce
6. Lemon zest - 1 tsp
7. Vanilla essence - 1 tsp

Ingredients for Topping:

1. Sour cream - 100 ml
2. Sugar - 10 gms
3. Vanilla essence - few drops

Ingredients for Crust :

1. Graham cheese crackers - 80 gms /  3/4 cup + 1 tbs
2. Sugar - 20 gms
3. Melted butter - 45 gms / 3 tbs + 1 ounce

Method:

The result to get a right textured cake without any breaking depends upon the mixing of batter. The batter mixing should be done very gently without letting any air. Its enough to blend all the ingredients together and its not necessary to beat the batter which we use to do for other cakes.

1. This requires a spring cake pan of medium size.

2. Preheat the oven for 170 deg C. Powder the cheese crakers or any digestive biscuits into a fine powder in a blender, transfer it to a bowl. Add sugar and melted butter and mix it well.

2. Pat this mixture with your hands evenly into the tray spreading it to the sides also for about 2 inches.  Once the preparing of crust is finished, cover it with a plastic cling and refregirate until your filling process is ready.

3. Take a big bowl,  add cream cheese and sugar. Mix it very gently for 1 or 2 minutes.

4. Add flour, give a gentle stir without having any lumps in the mixutre for 30 seconds. Scrap out the sides of the bowl and mix it well.

5. Add the eggs one by one and not at the same time. Add the first egg, mix it well with the cheese mixture, add the other one and mix it. Do not whisk it, which allows the air.

6. Add lemon zest and the vanilla essense as a final ingredients, mix it well with the cream mixuture.

7.  Take the cake pan from the fridge. Pour the cheese mixture over the crust. Keep the pan on a baking tray to avoid any droppings from the cake pan while baking. Bake it for 10 minutes, then reduce the temperature to 120 deg C for about 60 - 80 minutes or until the cheese cake becomes firm. Dont check it with the tooth pick or a knife. Just touch it and check out the texture.

8. In the mean while, prepare for cake toppings. Mix sour cream, sugar and vanilla essence in a small bowl and keep it ready.

9. Once the cooking time is over, take out the cake tin from the oven, spread the toppings evenly on top of the cake and bake it again for 15 more minutes in the oven.

10. Take out the pan allow to cool completely and refrigirate it over night, before serving.

11. Serve it chill as it is or you can also serve it with any fresh fruits or fruit sauce.