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Friday, June 10, 2016

New York Cheesecake with Oreo crust

This time, I adapted from with slightly change the portion of the ingredients (not really slightly though). Since the recipe is for 9-inches round pan, however, I got 6-inches in hand. Basically, I would divide the ingredients into half then adjust which in more or less. 


9 Oreos
2 tablespoons of melted butter

Cheesecake fillings:
130g cream cheese
140g white sugar
120g yogurt (weigh b4 drain, drain the water by using paper towel)-(*sour cream)
1/2 apple cider vinegar(*lemon zest/orange zest)
1/2 tsp vanilla essence
2 eggs
16g all-purpose flour
80ml whipped cream (*milk)

*original recipe

  1. Preheat oven to 175C.
  2. Use aluminium foil to cover the based in order to prevent butter leak.
  3. Crush the oreo into small crumbs, added melted butter. (until the crumbs look like wet sand).
  4.  Press the crust into the bottom baking pan. Set aside.
  5. Cream the cream cheese with sugar, then add yogurt, vanilla essence, and apple cider vinegar and mix well.
  6. Add the egg slowly at a time.
  7. Stir in all-purpose flour, and add in whipped cream and incorporate well.
  8. Pour into the baking pan and bake for 1 hour.
  9. Once finish baked, let it cool in the oven for an hour, then putting into the fridge for overnight or at least 4 hours or so.

Since the original recipe is for 9-inches, i think i over baked the cheesecake. The original recipe took 1 hour to bake, Therefore, next time i should reduce the time as well as the sugar because i found it is too sweet for me. 

Next time:
50 mins bake time
140g -> 130g

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