Creamy, rich, decadent and very satisfying, this basic cheesecake recipe. Plus all ingredients are easy to be found at your local supermarket wherever you are. I can vouch it because I made this very recipe a few times for my family back home, Malaysia.
This easy to follow recipe I adapted from some of my cookbook ,gathered and finalized them as one recipe. The outcome is impressively amazing to look at , once it hits your taste buds.. you know you are addicted. Light, citrus-y , sweet not overly – delicious . The crust is easy to make as well. I used regular tea biscuit or we call it ‘biskut marie’.
As for the topping, you can definitely remix with your own creativity but it’s totally up to you.. some day it’s better with the decoration and the other days just go plain. Either way works as great. I love it without any toppings but this time I made lemon curd slathered on top of my cheesecake for a change. I tried with fruit jam as the topping, everyone loved it. Or… drizzle it with melted chocolate.. yumm!!
Simple Basic New York Style Cheesecake. ( Makes 8 medium slices)
For the crust, you can use any type of cookies/biscuits or digestive biscuits such as vanilla wafer, graham crackers, oreo cookies without the cream – this is recommended , Mc Vities biscuits and the like. I used Marie tea biscuits and it works wonderfully, inexpensive and always in my pantry.
If you have springform pan , use it if otherwise, a medium round pie pan works just fine. I didn’t have any problem using regular baking pan , it is that we need to be careful when slicing the cake so that it won’t crumble or fall apart.
For the Crust:
- 1 ½ cups Marie tea biscuits crumbs ( approximately 15-16 medium size biscuits processed in a food processor or even in a dry clean blender.. trust me, it works)
- 2 Tablespoons brown sugar
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter, melt in a microwave or on stove, let it cool at room temperature. ( if salted butter is used , please omit the salt)
1- First off, preheat the oven to 375 F / 190 Celsius . Butter the bottom and side of a 8 – inch springform or round baking pan.
2- Stir together the crumbs , brown sugar , salt and cooled melted butter with a fork or rubber spatula in a medium bowl until well combined. Press firmly and evenly the crumb mixture into the bottom and the side of the pan with your hands. Bake in the preheated oven for 8 – 10 minutes, or until the the crust is set. Let cool on a wire rack. Reduce the oven temperature to 325 F / 163 Celsius .
For the cheesecake:
- 2 packages ( 8 oz each) cream cheese, at room temperature
- ½ cup white sugar
- ¼ cup all purpose flour or cornstarch
- Finely grated zest of 1 lime or lemon
- 1 ½ teaspoon lemon or lime juice
- 1 whole large egg, at room temperature
- 2 egg yolks , at room temperature
- ½ cup (125 mL) plain yogurt
- 4 Tablespoons unsalted butter, melted and cooled
1- Mix the cream cheese and granulated sugar together using electric mixture at low speed, until completely smooth. Mix in the cornstarch or all purpose flour, lemon/lime zest, lemon/lime juice. Mix until smooth, scraping down the sides and bottom of the bowl. Add in the whole egg and egg yolks, one at a time, blending thoroughly with spatula after each addition until well incorporated. Incorporate plain yogurt and cooled melted butter .
2- Pour this mixture into the prepared crust. Slowly tilt the pan to even out the mixture.
3- Bake in the preheated oven at 325 F / 163 Celsius until set, approximately 40 – 45 minutes or until the center is almost set but still slightly jiggly ( just like when we make agar-agar or pudding). Do not overbake; the cheesecake will firm as it cools.
4- Cool completely at room temperature, then refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
5- Ready to serve if you are not planning for the topping. Slice it with a sharp knife , into wedges and serve.
I proceeded with the topping before serving, again, this is optional.
Spread the lemon curd over the top of the cheesecake. Let stand at room temperature for 20 minutes or chilled in the refrigerator for another 1 hour.
Cut into wedges and serve.