New York Cheesecake

Walaupun sering banget bikin cheesecake, tapi ternyata gue jarang banget bikin New York Cheesecake. Lebih sering bikin unbaked cheesecake dan Japanese Cheesecake. Terus abis lebaran kemarin, tangan gue gatel karena udah lama ngga baking apalagi ditambah nonton Bake With Anna Olson episode cheesecake. Langsung lah gue nyari resep cheesecake nya Anna Olson di Google. Dan ternyata gampang banget dan my oh my enaaaaak. Ini udah pasti bakal jadi resep andalan. Ooh I know I will always count on you Anna Olson. Kali pertama bikin versi original nya, terus karena nyokap dan gue lebih suka taste chocolate di hampir semua dessert lalu akhirnya gue memodifikasi beberapa bahan di resepnya Anna Olson. Tapi supaya ngga bingung, gue tetep masukin resep aslinya yaa.

Ini dia resepnya,

New York Cheesecake 

Recipe by Anna Olson

Ingredients

• 180g digestive biscuit crumbs (gue pake marie regal & buat chocolate cheesecake gue pake oreo)
• 2 tbsp sugar
• 100g unsalted butter, melted, plus extra for greasing the pan
• For the cheesecake
• 4 250g packs of cream cheese, room temperature
• 220g, plus 2 tbsp sugar
• 2 tbsp cornflour (untuk chocolate cheesecake gue ganti jadi cocoa powder)
• 2 tbsp vanilla extract
• 2 tsp finely grated lemon zest
• 3 large whole eggs
• 1 large egg yolk
• 200g sour cream (gue pake whipping cream karena ngga punya sour cream)
• 2 tsp lemon juice

Method

1. Preheat the oven to 170°C.

2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

3. For the cheesecake, increase the oven temperature to 200°C. Beat the cream cheese until light and fluffy. Add 220g sugar a little at a time, and scraping the sides and bottom of the bowl often. Beat in the cornstarch, vanilla and lemon zest. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. Still on low speed, beat in 3/4 cup of sour cream. Scrape this over the cooled crust.

4. Bake the cheesecake for 10 minutes at 200°C and then reduce the oven temperature to 105°C and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.

5. Stir the remaining sour cream with the remaining 2 tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving.

The cheesecake will keep, refrigerated, for up to 4 days.

Sayangnya gue lupa fotoin original New York cheesecake yang pertama gue bikin, entah kenapa waktu itu lagi ngga mood banget. And I tell you what, that was not me at all. Tapi untungnya kali kedua bikin udah semangat foto-foto lagi hehe. Selamat mencoba yaa, toodles.