Adam Patterson

katcakes:

New York Style Lemon Cheesecake
A hot day in Sydney calls for a cold dessert, like a cheesecake, topped with a fresh, tangy lemon curd. I’m not a very big fan of lemon, but on a day like this, you have no idea how refreshing it is.
I’ve made quite a few cheesecakes before and although I prefer baked cheesecakes over frozen ones (due to my bad experiences with gelatine splitting), baked cheesecakes take a long time to make, including the baking and resting time. But the great thing about the recipe I found is that it’s much more easier than the baked cheesecakes I have made. Not to mention the fact that it’s not too heavy. This baked cheesecake is lighter than most, but yet still nice and creamy.
I topped my cheesecake off with a sour cream and lemon curd topping. I tried to marble the two toppings together, but in the end I piped the extra curd on top. It’s up to you how to decorate the cheesecake, but if you’re in a rush, this cheesecake tastes amazing on it’s own as well. Here’s the recipe for the cheesecake, and you can find the sour cream topping that I used here, and the lemon curd here.
New York Style Cheesecake (recipe adapted from Simply Scratch)
Ingredients
Crust
7-8 whole graham crackers
3 tbsp melted butter
Cheesecake
225g cream cheese
1 1/2 cups caster sugar
3/4 cup milk
4 whole eggs
1 cup sour cream
1 tbsp vanilla essence
1/4 cup all purpose flour
Method
Preheat oven to 180C and generously butter a 9-inch spring-form pan.
In a medium bowl, mix graham cracker crumbs with melted butter, press onto the bottom of the pan using the bottom of a glass or measuring cup.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time (mixing just enough until incorporated). Lastly, add in the sour cream, vanilla, sifted flour and mix until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours. Remove and place the cheesecake into your fridge until completely cooled before serving.
ENJOY! :D

New York Style Lemon Cheesecake

A hot day in Sydney calls for a cold dessert, like a cheesecake, topped with a fresh, tangy lemon curd. I’m not a very big fan of lemon, but on a day like this, you have no idea how refreshing it is.

I’ve made quite a few cheesecakes before and although I prefer baked cheesecakes over frozen ones (due to my bad experiences with gelatine splitting), baked cheesecakes take a long time to make, including the baking and resting time. But the great thing about the recipe I found is that it’s much more easier than the baked cheesecakes I have made. Not to mention the fact that it’s not too heavy. This baked cheesecake is lighter than most, but yet still nice and creamy.

I topped my cheesecake off with a sour cream and lemon curd topping. I tried to marble the two toppings together, but in the end I piped the extra curd on top. It’s up to you how to decorate the cheesecake, but if you’re in a rush, this cheesecake tastes amazing on it’s own as well. Here’s the recipe for the cheesecake, and you can find the sour cream topping that I used here, and the lemon curd here.

New York Style Cheesecake (recipe adapted from Simply Scratch)

Ingredients

Crust

7-8 whole graham crackers

3 tbsp melted butter

Cheesecake

225g cream cheese

1 1/2 cups caster sugar

3/4 cup milk

4 whole eggs

1 cup sour cream

1 tbsp vanilla essence

1/4 cup all purpose flour

Method

Preheat oven to 180C and generously butter a 9-inch spring-form pan.

In a medium bowl, mix graham cracker crumbs with melted butter, press onto the bottom of the pan using the bottom of a glass or measuring cup.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time (mixing just enough until incorporated). Lastly, add in the sour cream, vanilla, sifted flour and mix until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours. Remove and place the cheesecake into your fridge until completely cooled before serving.

ENJOY! :D

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