New York Cheesecake

Oh my gosh! It's already almost end of March which means 1Q14 is almost over.  It does seems like the globe is spinning faster and faster each day.  Anyway, do you know that most of 'creative' people are born in the month of March?  Err..hmm.. wink wink. lol

Today, I want to share with you this wonderful wonderful recipe from The Australian Women's Weekly on New York Cheesecake.  If you love the creamy smoothness of real cheesecake, you don't want to miss this.

Easy to make and delicious to eat!  Try it..

Base:
250g plain sweet biscuits (I used digestive)
125g melted butter

Filling:
750g cream cheese, softened (I used only 500g as I think 750g is a bit too cheesy)
2 tsp finely grated orange rind
1 tsp finely grated lemon rind
220g (1 cup) caster sugar
3 eggs
180g (3/4 cup) sour cream
60ml (1/4 cup) lemon juice

Sour cream topping:
240g (1 cup) sour cream
2 tbsp caster sugar
2 tsp lemon juice

1. Process biscuits until fine or put them in a plastic bag and using a rolling pin, crushed them to fine crumbs.  Mix the butter in and press mixture over base and side of 24cm springform tin.  Place tin on oven tray, refrigerate 30 mins.
2. Preheat oven to 180/160dC fan-forced.
3. Make the filling by beating cheese, rinds and sugar in medium bowl with electric mixer until smooth.  beat in egss, one at a time, then cream and juice.
4. Pour filling into tin, bake 1 hour or until the sides are brown but jiggly in the center.  Remove from oven, cool 15 mins.
5. Make the sour cream topping by combining all ingredients in small bow, spread over cheesecake.
6. Bake cheesecake for another 20 mins, cool in oven with door ajar.
7. Refrigerate cheesecake 3 hours or overnight.

Nothing beats homemade!!