Thursday, July 05, 2007

New York Cheesecake With Raspberries

As promised, here is the recipe of the cheesecake in the picture. It's my third try for baked cheesecakes in general but this is my first attempt using this recipe.

The cake turned out nice. I did not really follow the exact instructions to avoid cracking and the cake did crack just a little at the top but I covered it up with some leftover sour cream (you can use whipped cream too, for this purpose) and it looked perfect (well..nearly).

I also used only half a cup of jelly hence perhaps the reason why there is not enough liquid jelly available for the 'spilled over look' at the sides of the cake. Maybe next time.

Overall I think this is indeed an easy recipe and will probably bake this cake again and again in the future whenever I have a hankering for baked cheesecake.

You know how you love to eat those cheesecakes you bought at those shops in KL or even that popular one that boasts of the best cheesecake in town? Well, in my opinion, nothing beats a home made cheesecake. Actually, nothing beats a home made ANYTHING - there is that magical 'home made' taste to it that no shop can outdo and something that shop kitchens can only dream of achieving...and of course, there is that satisfaction of baking something wonderful for your family and loved ones.

You should try it.

  • 11/2 cups of digestive biscuits crushed
  • 1/4 cup butter, melted
  • 1/2 tsp ground cinnamon
  • 1/4 cup sugar

  • 900g cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 Tbs vanilla extract
  • 1/4 cup all-purpose flour

  • 1 cup of raspberry or strawberry ready made jelly
  • fresh raspberries

  1. Preheat oven to 160 degrees C. Grease a 9 inch springform pan or line the bottom and sides with foil. I prefer the latter for easier 'handling'.
  2. Mix digestive biscuits crumbs with melted butter, ground cinnamon and sugar. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar just until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. DO NOT overbeat! Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour together with a bowl of water at the bottommost rack of the oven. Turn the oven off, and let cake cool in oven with the door closed for 5 minutes before running a greased knife around the side of the cake. Close the door again and leave the cake in the oven for at least 3 hours. (All these steps are to prevent cracking.)
  5. Chill in refrigerator.
For topping:
  1. Melt the jelly in a small pan.
  2. Put the berries in a bowl and pour the liquid jelly onto it, mix well.
  3. Decorate cake.


nong@kween said...

Suffered my cheesecake baking disaster last 2 weeks. I didn't use spring form but just normal clear glass baking dish instead, with 150C and baked for 1 hr. HANGUS cheesecake ku, with roasted, unedible crust to make it worse. Should I decrease the temp or reduce the baking hr? I think the baking dish end up being too hot in 1 hr's time.. And do you bake the crust first??? Help.

halwafy said...

Nong, kesian..I know how you feel..but my first suggestion is: invest in a springform!!!

But I dunno..perhaps you should try halving the time because you're using a different type of baking ware..maybe next time if you still wanna give it a shot without the springform, use a normal baking tin (not glass) and line the inside with foil so that you can take the cake out easily..huh?? How abt that idea?

No need to bake the crust first..just follow the recipe exactly as it is...

Good luck next time and don't give up!


I nvr baked cheescake b4....not dat I dont want to, but nobody in my family likes it except me.

Lily said...

I surely wanna try this out. Thanks for sharing Ibah

D said...

i want the cake, don't want to bake it. HeHe!!!

nikfarizah said...

yummy yummy yummy..u betul2 buat i lapar la pagi2 ni...mana nak cari cheesecake...nakkkk!!!

Yan said...

mmmmmmmmmm LOOKS GOOD!!! sungguh mengiurkan!! hhehehehe

nong@kween said...

Thanks mate! Aku dah carik2 lam internet, if I were to use glass baking dish, I've to reduce the temp by 25C and baking hr by 1/4. Oh well, it's ok.. another lesson learnt. Alas, the spring form pan will be next in my kitchen wishlist. hehehe...

Rd said...


sungguhlah sedap.. your cake is so attractive!!! heheh

thanks for sharing!!