This cheese cake recipe is adapted from a Malaysian Flavour’s magazine May-June 2007 edition. It is said to be the “simplest and lightest of New York style cheesecake, and almost effortless to make”. The writer said “impossible to fail”. I must say, it is all true. It was very easy to make. See it for yourself. The pictures turned out better than I expected.
Recipe after the jump
450g cream cheese, room temperature
115g unsalted butter, softened
1 tablespoon vanilla extract
200g caster sugar
7 large eggs
450ml whipping cream
60 ml lemon juice
Preheat oven to 180C. Prepare a 25X25X8cm square tin by lining and greasing the sides with butter. Wrap the outside with aluminium foil. You will need another large pan to bake this bain marie style.
Using a cake mixer, beat the cheese and butter on medium speed until soft and smooth. Scrape down the sides. Add the vanilla, sugar and cornflour. Mix until smooth.
Beat in the eggs, one at a time. Lower the speed and add the cream. Stop the machine, scrape down the sides and then mix again. This is to ensure the mixture is smooth and thin. Add in the lemon juice and mix well.
Pour mixture into the prepared pan. Place this pan into the larger pan and put both into the preheated oven. Pour hot water – about 3cm deep – into the larger pan. Bake for 30 minutes. Increase the heat to 190C and bake for a further 30 minutes, until the top is a pale gold brown.
Remove pans from oven and take the smaller pan out of ther larger. Allow to stand until cool.
Run a knife around the inside of the pan. Cover the cake tin with a large plate or serving tray. Flip over and the cake should slide from the tin to the plate. Refrigerate the cake for at least 6 hours before serving.
Note by the writer: For a more intense lemon flavor, add 1 tablespoon of finely grated lemon rind into the mix.
To jazz up the cake before serving, puree some fruits – strabetrries, magoes or kiwifruit – and apply a thin layer to the top of the cake. (I jazzed up my cake with limes)