Although New York style-cheesecake is quite common, I have not eaten it before until last Saturday; it’s not a joke, I am serious. The first New York style-cheesecake that I ate was the one I made last week. So, I went on Google and searched for images of New York cheesecake, and surprisingly mine had a very different appearance compared to, for example, Martha Stewart or those sold at Starbucks Coffee. Nevertheless, the golden brown cheesecake looks classic, and its simplicity makes it stands out from a bunch of fancy cakes out there.
The cheesecake has a cookie crust, and I used the OREO® cookies. If you ask me, what kind of cookies are suitable for making cookie crust for cheesecake? Based on my experience, any crunchy cookies will work fine. For instance, Graham crackers, Ritz crackers, chocolate chip cookies and corn flakes are good choices. Personally, I love to use Ritz crackers because it has a slight saltiness, and it is buttery with a hint of sweetness. It just matches with the rich taste of cheesecake so perfectly. Give it a try, and I believe you will love it too.
The following recipe is adapted from a recipe book on Cheesecakes by Ishizawa Kiyomi.
Ingredients (yield: one 15cm round)
Cream cheese 200g
Sour cream 100g
Egg yolk 1 no.
Whole egg 1 no.
Cake flour 20g
Lemon juice 15g
Lemon zest 1/2 no.
Rum 1 Tbsp
Chocolate cookie 50g
Melted butter 20g
- Line the bottom of the cake mould with a parchment paper. Grease the side of the mould with butter. Preheat oven to 170 degree Celsius.
- To prepare the cookie crumb crust, crush the chocolate cookie (I use OREO® cookie, but the creamy fillings are removed). Mix in the melted butter.
- Press the crushed cookies into the bottom of the cake mould. Chill in the fridge for later use.
- Beat the cream cheese until soft and smooth. Add in sugar and mix until the batter is smooth and creamy.
- Add in sour cream and mix well.
- Add in egg yolk and egg , and mix well.
- Mix in cake flour, followed by lemon juice, lemon zest and rum. Ensure the batter is well mixed and smooth.
- Pour the cream cheese batter onto the cookie base. Tap the cake mould to flatten the batter.
- Bake for 40 to 50 minutes, until it is cooked and the top is browned.
- Cool down the cake slightly and chill in fridge for at least 3 hours. Remove the chilled cake from the mould, and serve.