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Photo Post Mon, Feb. 20, 2012 339 notes

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

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

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

  2. 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.

  3. 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.

  4. 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

(via simonbakerstolemyheart)

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