The Best New York Cheesecake in Melbourne?

Here's another recipe to keep FOREVER!!

Donkey years ago, before we were married and had a child,  it was our routine on a Friday night after work to hang out at Borders, reading magazines and enjoying a generous slice of NY cheesecake.  Those were the day!! :D

Though I'd actually discovered where Borders sourced their cheesecake from and have purchased directly from the factory, I've been in search for a recipe that can at least closely replicate that and I think I've now found it.   It was titled "The Best New York Cheesecake"...it sure is!!  Hope you enjoy it as much as me.  This definitely brings back memory.

Ingredients

• Ø18cm
• 120g biscuits
• 60g melted butter
• 400g creamcheese (Full fat)
• 120g granulated sugar
• 200g sour cream or 100g heavy cream + 100g yogurt
• 150ml heavy cream
• 2 eggs
• 2tbsp corn starch
• 1.5tbsp vanilla extract
• 1/4 lemon juice

• Conversion guide
• 18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
• 180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.

• 18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
• 180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.

• 18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
• 180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.

Instructions

* Preheat oven to 180℃ 

1. Whizz 120g biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin.

2. Mix with 60g melted butter and press into the base of a 18cm cake tin. Rub extra butter around the inside of the pan and place baking paper inside so that the cheesecake doesn't stick to the pan. 

3. Wrap aluminium foil around the base of the cake tin for a water bath.

4. In a bowl, place the cream cheese  and granulated sugar together.  Using a hand held whisk combine the sugar and cream cheese until smooth.

5. Then add the sour cream into the mixture and combine until smooth.

6. Next add the heavy cream into the mixture and combine until smooth.

7. Add the eggs into the cream cheese mixture and combine until smooth.

8. Add vanilla extract and mix. 

9. Squeeze a quarter of a lemon juice into mixture and mix.

10. Pour cream cheese mixture into the cake tin. 

11. Sit the cake tin on a baking tray and add hot water to the tray.  Make sure the tray is in the oven before you add the hot water! 

12. Bake in a convention oven at 180℃ for 30min then reduce the temperature to 150℃ and bake for another 30min.  Turn off the oven and leave cheesecake in the oven for 1 hour.   Let it cool and refrigerate for 6 hours or best overnight.