Summer Hands on Lookbook - New York Cheesecake

As mentioned in previous posts, my laptop crashed over the summer, luckily I still have some photos in my memory card that have not been transferred to my laptop. So today I will be sharing the first recipe of my summer cooking/baking series, which I shall call the Summer Hands on Lookbook.

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It was one of my best friends' birthday on 4th September, so my friend and I decided to bake her her favourite dessert -- New York Cheesecake. If I remembered right, this is most probably my first time tasting a New York cheesecake, I thought it tasted really good, and with the leftover ingredients, I baked another one myself as well the following day :P

What's so special about this cheesecake is that we used oreo biscuits as our crust, instead of the good ol' digestive biscuits! Also the base we made is thicker than the usual thickness.

Below are the ingredients I used for the first cheesecake (6 inch):

Crust:
120g oreo biscuits(white filling removed)
50g unsalted butter

Cheesecake filling:
250g cream cheese
50g organic cane sugar
3 eggs
50g unsalted butter

Topping:
60g sour cream
15g sugar
lemon juice of half a lemon


When I baked the second time(6 inch), I decided to adjust some of the amounts to see the difference. The crust worked fine with less butter.

Crust:
120g oreo with filling (approx. 11 oreo)
20-30g unsalted butter

Cheesecake filling:

226g cream chhese
40g organic cane sugar
30g unsalted butter
2eggs

Topping:
60g sour cream
15g sugar
lemon juice of 2/3 of  a lemon <-- this is good if one prefers the really sour taste. I prefer using just half a lemon of lemon juice.
some lemon zest

For both recipes, the methods are the same:
1. In a ziplock bag, add in the oreos and crush them with a baking pin so they turn into fine crumbs.
2. Melt the butter in the microwave.
3. In a bowl, mix in the melted butter and the oreo crumbs.
4. Line your 6 inch bottom removable baking pan with baking paper.
5. Transfer the crust mix into the baking pan. Press the crumbs down with a spoon so that the crumbs are tightly packed, forming a base. Place it in the fridge for at least 2 hrs.
5. Soften the cream cheese by leaving it at room temperature for 2hrs.
6. Whisk the cream cheese at a low speed, then add in sugar. Add in the eggs slowly at intervals, and finally the butter.
7. Preheat the oven to 160℃, pour the cheesecake mixture into the baking pan. Fill a baking tray with water and place your baking pan in the tray. Bake it for 60 mins.
8. Meanwhile, prepare the topping by just mixing all the topping ingredients together.
9. After 60 mins, add the topping mixture to the center of the cake, then hit the whole baking pan on a surface a few times, then it should spread evenly on the surface of the cheesecake.
10. Place it back in the oven and bake for another 5-8mins at 160℃.
11. Let it cool to room temperature then put it in the fridge overnight before serving.