Baked New York Cheesecake

The creamy texture of the New York Cheesecake, balanced with just the right amount of sweetness is what makes this cake my absolute favorite. This is my go-to cake for when it is a special occasion but I am too busy or too lazy to make an elaborate cake. 

Minimal effort and an absolute delight of a taste, this cake defines happiness for me. If I have ever baked you a New York Cheesecake, know that you are someone I absolutely love. 

Well, I am making a very small cake here, basically for two reasons. Whenever I scour the internet for recipes I am always flooded with them, but they always are huge portions. I wish somebody would make portions for two or three people instead of making 7-8 big servings. The second reason is during this time of quarantine I don't really have friends visiting. hence smaller portions are better. One can like always increase the quantity of all ingredients in proportion to make a bigger portion.

Yield: Makes one 4.5 inch diameter NY Cheesecake

Ingredients:

For the cream cake:

100 gms cream cheese

100 gms fresh cream

1/4 cup powdered sugar

1 egg

2 tbsp all-purpose flour

1 tsp vanilla essence

1/2 tsp salt

1 tsp lemon zest

1/2 tbsp lemon juice

For the base:

5-6 digestive biscuits

1 tbsp melted butter

Method:

Crush the digestive biscuit. Pour melted butter and mix. 

Now use a pie ring and press the biscuit mix into the ring. Press well and refrigerate for a few minutes till you get the rest going.

Mix the cream cheese and cream to a smooth creamy mix, add the eggs, vanilla essence, sugar, lemon zest and juice. Mix well. Then finally add the flour and mix well so that no lumps are formed.

Now pour this mix atop the biscuit base.

Bake at 150 degrees for 45 minutes at 150 degrees. When it is done the top will be slightly brown but the center will be jiggly.

Let it cool completely and freeze preferably overnight before serving.

Optional: You can top with whipped cream or strawberry. I prefer the Cheesecake without any extra frills.