New York Cheesecake

New York style cheesecake used a cream cheese base, also incorporating heavy cream and sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency. Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. Today I am going to show you the way of making New York Cheesecake with raspberries compote.

Nutrition Facts

Serving size : 200g

Servings : 6

Calories : 486

Fat : 38.4g

Protein : 7g

Ingredients

Base

• 90g biscuits (I use tiger biscuit I found out that quite delicious you can use digestive biscuits as well)
• 45g melted butter

Filling

• 300g cream cheese
• 90g sugar
• 150g sour cream
• 113g heavy cream
• 1 and half egg
• 1 1/2 tbsp cornstarch
• 1 tbsp vanilla
• 1/4 of lemon juice

Raspberry Compote

• 200g raspberry
• 1 small piece of star anise
• little sugar
• little salt
• water

Method

1. Mash the biscuits till very fine like flour so it is more easier to work with but not too fine.
2. Mix the biscuits with the melted butter let it absorb.
3. Line the cake tin with parchment paper at the bottom and sides.
4. Pour the biscuits mixture to a 6-inch cake tin with no life bottom. Press the biscuits till firm and chill in refrigerator.
5. Preheat the oven 180 degree celcius.
6. For the filling, Cream the cream cheese and sugar till well combine and more like a thick mixture like creaming butter and sugar, then add in the sour cream and heavy cream mix till well combine and thick.
7. Add in the eggs. Mix well.
8. Add in sifted cornstarch. Mix well. Add in vanilla and lemon juice.
9. Lemon juice is compulsory to prevent the losing of appetite when eating a lot of cheesecake and develop a better flavour to the cheesecake.
10. Pour the mixture into the chilled cake tin wrap the side of the cake tin with aluminium foil. Bake with hot water bath at preheated oven 180 degree celcius for 30 mins to get browning if not enough brown bake it with a longer time. 
11. Then, bake the cheesecake at a lower heat 150 degree celcius for 20-30 mins and turn off the oven let sit in the oven for 60 mins.
12. Chilled the cheesecake for at least 4 hours in the fridge before serving.
13. For the raspberry compote, chop roughly the raspberries to get a bite to it and then heat a non stick pan pour the chopped raspberry cook through with star anise and sugar till satisfied your sweetness and thick. Serve when cool.