New York Style Cheesecake Sanjeev Kapoor Khazana

A decadent silken smooth cheesecake with a strawberry compote is a fabulous dessert. That crumbly base and the dense cheesecake make for a sinful indulgence.

NEW YORK STYLE CHEESECAKE

Ingredients

1 cups cream cheese
cup melted butter + for brushing
1 cups powdered digestive biscuits
3 eggs
1 cup castor sugar
lemon
1 cup sour cream
2 tbsps corn flour
1 tbsps refined flour (maida)
1 tsp vanilla essence
Strawberry compote to serve
Fresh mint leaves for garnish

Method

1. Preheat the oven at 160C.
2. Brush melted butter on the bottom and the sides of a lined 6 round cake tin.
3. Take the powdered biscuits in a bowl. Add melted butter and mix well. Transfer this into the prepared cake tin, press it with the back of a spoon and level out the top. Place it in the refrigerator for 10-15 minutes.
4. Meanwhile, break in the eggs in another bowl and lightly whisk the eggs.
5. Put the cream cheese in a large bowl. Beat the mixture using an electric hand beater till the cream cheese turns light.
6. Add castor sugar and zest the lemon into the bowl. Continue to beat till the sugar melts.
7. Add sour cream and beat till well combined.
8. Sift the corn flour and refined flour directly into the bowl. Beat well.
9. Add the eggs mixture and vanilla essence and gently fold in till well combined. Transfer this mixture into the biscuit lined cake to . Tap it a few times to remove any air bubbles.
10. Place the cake tin on a baking tray, cover with an aluminum foil and add some hot water into the baking tray. Place this in the preheated oven and bake for 1 hour. Remove it out of the oven and allow to cool to room temperature. Once cooled, place it in the refrigerator for 2-3 hours or chilled completely.
11. De-mould the cheesecake, add the strawberry compote, and garnish with mint leaves. Cut and serve.

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