New York Style Cheesecake ~ Bake Along #78 纽约式乳酪蛋糕

I am always late for my submission to Bake Along.. :p But i love to join these girls who is so special to me; Joyce, Lena and Zoe. This is Bake Along 4th Anniversary; Hey this is so cool.,, Bake Along is celebration the 4th year and i believe there will be more more fruitful and fun years to come. 
HAPPY BIRTHDAY  'BAKE ALONG' !

This is a New York Style cheesecake. It is a heavy cheesecake. Just read the recipe, afterwards you will agree with me how heavy it is. 

I have baked once a New York CheeseCake but it uses sour cream in the ingredient. This year my hubby's birthday he requested for a New York cheesecake which he love very much. I didn't want to bake the one that i have baked before but instead i bake this one i saw in Marcela's blog. (Torta Della Figlia)

In her version she uses YOGURT instead of sour cream. I am so in love with this version. The cheesecake is smooth, creamy and it is heavenly delicious ^_^

Another thing i love about the cake is; it uses own made pastry crust base instead of biscuit crust base. It does make so much different in taste and texture.  I did not decorate the much. just drizzle some peach and mango sauce onto the cake when i serve.

New York Style Cheesecake

Recipe adapted from Marcela@Torta Della Figlia

Make 1 9 inches round cake

Base:

1 1/2 cup flour

1/2 cup butter

1/3 cup sugar

1 egg

Filling for cheesecake:

1 kg cream cheese, room temperature (i use 1090g )

280g sugar  (i use 200g)

90g mascarpone  (i did not use this)

170g yogurt

5 eggs

1 yolk

1 1/2 tsp vanilla extract

3 Tbsp lemon juice

1/2 a  lemon zest, finely grated

2 Tbsp cornstarch

original recipe has got a topping but i did not added, Please refer to the original recipe for the topping

To Do Base:

1. Preheat the oven at 180C.

2. Lightly coat a 10.2 inch spring form pan with butter. (i used a 9 inch spring form pan)

3. Combine flour, sugar, egg and soft butter. Mixed well.

4, Place mixture in the prepared pan and press firmly onto the bottom.

5. Bake in preheated oven for 15 minutes. Allow to cool

To Do Cheesecake filling:

1. Preheat the oven at 180C.

2. Place cream cheese in a mixer bowl, with a electric mixer on medium speed, cream till smooth and creamy.

3. Add in sugar and vanilla extract, beat for 2 minutes.

4. Add in eggs, one at a time beating to combine after each addition.

5. Add mascarpone (if using), yolk, yogurt, lemon juice, lemon zest and 2 tablespoons of cornstarch.

6. Process the mixture until smooth.

7. Pour the cheesecake mixture into the prepared pan over the base layer.

8. Bake in 180C for 15 minutes then reduce the temperature to 150C and bake for 60 minutes.

9. Turn oven off, but leave the cake in for another hour. Don't open the oven. 

10. Chill overnight. Slice and Serve!!!

ENJOY~

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

and

   to Little Thumbs Up organised by 
Zoe from Bake for Happy Kids and myself, my little favourite DIY, hosted by
 Cheryl from Baking Tai Tai
with her May 2015 theme - YOGURT

Please link your post - here

Little Thumbs Up event starts on first Tuesday until the last day of the month.   
All are welcome to join us.

To join simply cook or bake any recipe with the theme of the month, which is Yogurt for  2015. May. Do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month

2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Cheryl from Baking Tai Tai For more details please see this

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