My friends came to my house yesterday, so i thought of baking some snacks for them to enjoy (because we always meet up for coffee and cakes). As i have been baking cream puffs for the past one week (about 3-4 times), so i thought it will be a "safe" snack to bake for my guests. But besides that, i also thought of trying out to bake my first cheesecake. And i did it!
This cheesecake recipe is from one of the famous cheesecake in new york, whereby you have to bake everything, even the base crust, from scratch. So thinking that it is so famous, i decided to give it a try despite the trouble (because it's very time consuming). But i didn't regret, because the cheese cake turns out very nice, it's definitely worth the time and effort. Most importantly my husband and my friends all enjoyed it.
The difference between this cheesecake and those we eat in cafe is the crust. Everytime i eat cheesecake from cafe, i will not eat the crust, because they are either too sweet, too oily, or too hard. But this recipe, the base is a sponge cake, therefore it's nice eating it, hence nothing goes to waste!
As this is my first time baking using water bath method, i didn't realised the potential problem with it. That is, there is a tendency that water will sip through my baking tin. But luckily the damage wasn't that great, as i followed the instruction - wrap my tin with aluminium foil. Another problem is that water might splash onto my cake, because the temperature is above boiling point.
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The base crust - sponge cake
Mixing the cream cheese - a night mare, because the cheese was flying all over - took me two hours to "tame" it!
Ta da! After baking for 80min @ 175 degree
After chilling in the fridge for one night
My cream puffs - custard filling and chocolate ganache filling
What's on the Menu
Authentic New York Cheese Cake
Custard Cream Puffs
Chocolate Ganache Puffs
Home Made Ice Lemon Tea
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