New York Cheese Cake topped with Strawberries Sauce

This cake is requested by my husband.
A superb sinful cheese cake.

This new york cheese cake content 60-70% of cream cheese. It is a heavy cheese cake.

Its my 1st attempt of new york cheese cake & the recipe is adapted from a taiwan baking guru " Carol "

紐約經典重乳酪蛋糕
New york cheese cake

8吋分離式圓模1個
8" size ( loose base pan)

A:餅乾底
材料:
消化餅乾70g,無鹽奶油35g,細砂糖1.5大匙

步驟:
1.將無鹽奶油隔水加熱融化
2.奇福餅乾裝在厚的塑膠袋中,用橄麵棍來回滾壓,壓的越碎越好,再加
入細砂糖混合均勻
3.將融化的無鹽奶油加入餅乾碎中仔細混合均勻
4.將混合好的餅乾碎倒入派盤中,利用一個平底的容器將餅乾碎壓實
(一定要確實壓緊,脫模才不會鬆散掉)
5.放入已經預熱至120度c的烤箱中烘烤10分鐘後取出放涼(不要脫模)


B:乳酪蛋糕
材料:
奶油乳酪(cream cheese)600g,細砂糖120g,雞蛋3個,蛋黃1個,
酸奶油(sour cream)100g,低筋麵粉1大匙(10g),檸檬(中形大小)皮屑1個
,香草精1/4茶匙

*(酸奶油若買不到可以用原味優格代替)

事前準備工作:
1.奶油起士恢復到室溫的溫度,切成小塊
2.將檸檬1顆外皮磨出皮屑
3.烤箱預熱至200度c

步驟:
1.將奶油乳酪用打蛋器打成乳霜狀

2.依序將細砂糖,雞蛋(1顆一顆加),低筋麵粉,檸檬皮,酸奶油,香草精加入攪拌均勻成為一個細緻的乳酪麵糊(每一次一定都要攪拌均勻才加下一樣)

3.將攪拌均勻的乳酪麵糊倒入烤模中,在桌上輕敲幾下敲出較大的氣泡

4.模子先放到一個小一點的深盤中再將整個盤子放入大烤盤中,大烤盤中儘量倒滿熱水,避免中途為了加水而開烤箱使得冷空氣進入讓蛋糕塌陷(也可以在分離模外面包上2層錫箔紙,但是一定要確定錫箔紙沒有破)

5.放入已經預熱至200度c的烤箱中烘烤10分鐘,然後將爐溫調到150度C繼續烘烤50分鐘

6.烤好後取出(還不要脫模),完全涼透在表面封上保鮮膜,放冰箱冷藏3-4小時

7.冰透後用一把扁平小刀延著模具邊緣劃一圈即可脫模

8.切的時候用一把稍微寬長的薄刀,在瓦斯爐上加熱後直接切到底才會切的整齊(每切一刀都要將刀擦乾淨再加熱才切)

C.草莓淋醬:
材料:
草莓200g,細砂糖80g,檸檬汁1/2大匙

步驟:
1.草莓洗淨去蒂切碎末,加入細砂糖及檸檬汁用小火熬煮至濃稠即可(約7-8分鐘)
2.放涼的草莓醬放入冰箱中冷藏
3.吃的時候直接將草莓醬淋在蛋糕上享用

A. Base
70g Digestive biscuit
35g butter

1. Melt the butter & crush the biscuit in a plastic bag
2. Mix both together then press firmly at the base of baking pan & bake at preheated 120C oven for 10mins

B. cheese batter
600g cream cheese
120g castor sugar
3 eggs
1 yolk
100g sour cream
10g cake flour
Zest of 1 lemon
1/4 tsp vanilla extract

Preparation
1. Cut the soften cream cheese into cubes
2. Grate the lemon to get lemon zest
3. Preheat oven to 200c

Method:
1. Cream the soften cream cheese & sugar till incorporate
2. Add in the eggs & yolk 1 by 1 & beat till incorporate, following adding the sour cream, cake flour, lemon zest & vanilla extract , mix till the batter is smooth ( make sure the ingredient is mixed well before adding in the following ingredient)
3. Pour the batter on top of the biscuit base, knock out the air bubble & put the pan in a bigger pan.
4. Pour hot water in a baking tray & put the both pan in the centre of the tray & bake with steam bake method
5. Bake 10mins with 200c then lower the temperature to 150c & bake 50mins
6. Cool the baked cheese bake on rack & cover the whole baking pan with cling & chill for bout 3-4hrs
7. After chill, use a sharp knife go around the side of the cake & remove it from the pan
8. To cut the cheese cake evenly, heat the knife & cut all the way down to the bottom of cake, clean the knife & heat it after each cut

C. Strawberry sauce for garnish
200g fresh strawberries (chopped)
80g castor sugar
1/2 tbsp lemon juice

1. Cook all the ingredient with low flame till it slightly thicken
2. Cool & chill in fridge
3. Top the cheese cake with strawberries sauce to serve