New York Cheese Cake

Happy New Year guys......

This is my first posting in this year, as my promised to my nephew Niki, here is the recipe for New York Cheese Cake that I got from here with some changing on some ingredients.

Hope he can do it as well as I do because this recipe is very easy for beginning in baking...

Cann't wait to hear the result ...:)

What we need : 15 cm diameter springform pan

First we need to :

Preheat oven at 177 celcius degrees

Grease the side of the springform pan with butter

Ingredients :

Crust :

• 80 grams of whole wheat digestive cookies (process all the cookies in food processor until all crumbs)
• 35 grams of unsalted butter, melted

For Crust:

• In a medium sized bowl combine the wheat digestive crumbs, and melted butter. Press the crumbs evenly over the bottom of springform pan. Cover and refrigerate when you make the filling

Filling :

• 1 pack of cream cheese (454 grams) at room temperature (use full fat, not reduced fat or fat free cream cheese
• 100 grams granulated sugar
• 1 1/2 tbspn all purpose flour
• 1 whole egg and 1 egg yolk, at room temperature
• 40 ml whipping cream,

For filling :

• In medium size bowl, place the cream cheese, sugar and flour, beat on low speed until smooth (about 2 minutes), scrapping down the bowl as needed. Add the eggs one at a time, beating well each section (about 30 seconds). Scraping down the side of the bowl then add whipping cream and beat until incorporated.


• Remove the crust from the refrigerator, pour in the filling, the place the cheese cake pan on the larger baking pan.


• Bake for 15 minutes then lower the temperatur to 120 degrees and continue to bake more 40 minutes or until firm and only the center of the cheese cake looks a little wet and woobly.


• Remove from oven and let it cool.

Here I decorate my cheese cake with fresh blueberries and strawberries

We need :

• 1 tbsp of gelatin powder
• 1 tbsp granulated sugar
• 2 tbsp water

How to :

• Mix all together then using double boiling method, let all the things melted, let it cool for a while and they will become thicker like gel.


• Before they become hard, arrange the fruits that we use then brush with gelatin gel.

Notes :

Cheesecakes are cakes that should not to be eaten straight away as they need to cool and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture becomes nice and firm.

The great thing about cheesecake is that it stores very well and can also be frozen. To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. It can be frozen for several months. Thaw the uncovered cheesecake in the refrigerator overnight.

Indonesian version :

Yang perlu disiapkan :

• 1 buah loyang bongkar pasang ukuran diameter 15/16 cm, lalu oleskan mentega pada sisi loyang.
• Panaskan oven dengan suhu 175 derajat celcius.

Bahan-bahan :

Untuk dasar cake

• 80 gram biskuit gandum, diblender hingga halus
• 35 gram mentega tawar, dilelehkan hingga cair
• Campur remahan biskuit gandum dan mentega cair hingga rata, lalu dipress pada bagian dasar loyang, ratakan dengan sendok hingga rapih. Simpan dalam kulkas dan dilanjutkan membuat isi/fillingnya.

Filling :

• 1 pak cream cheese (454 gram, aku pake merk Philadelpia, kalau mau yg rasa cheesenya mantep, jangan pake yg reduced fat/fat free cream cheese), diamkan pada suhu ruangan.
• 100 gram gula pasir halus
• 1 1/2 sendok makan terigu
• 2 kuning telur dan 1 putih telur, diamkan pada suhu ruangan
• 40 ml whipping cream
• Siapkan wadah ukuran sedang, masukan cream cheese, gula halus, terigu, kocok selama 2 menit hingga rata dengan menggunakan kecepatan sedang.
• Bersihkan pinggiran wadah dengan spatula hingga semua bahan tercampur rata, lalu masukan telur satu persatu, aduk hingga rata.
• Masukan whipping cream, aduk rata.
• Keluarkan loyang dari kulkas, tuang filling ke dalam loyang, taruh loyang diatas loyang yang agak besar untuk memudahkan waktu mengeluarkan setelah pemanggangan selesai.
• Panggang selama 15 menit, kemudian turunkan suhu ke 120 derajat celcius, panggang kembali selama kurang lebih 30-45 menit atau hingga matang. Cake akan terlihat bagian tengahnya agak basah dan mencekung ke dalam.

Perhatikan:

Jangan kaget kalau pada saat matang cake akan pecah pada bagian pinggirannya, untuk mencegah hal ini terjadi, gunakan low speed selama mengocok adonan.

Ingat cheese cake bukanlah cake yang enak kalau langsung dimakan setelah matang, cheese cake akan lebih enak dimakan setelah di simpan beberapa jam atau semalaman di kulkas.