So I'm back after a long hiatus. Events transpired over the past year include us taking a big trip to Tanzania, Kenya and Rwanda, moving from polluted Causeway Bay to Mid-Levels (where the PSI index is noticeably lower) and even making a baby!
Many had asked me what food I craved most during my pregnancy.
I'd say dessert. I was constantly dreaming of the New York cheesecake
from Ruth's Chris Steak House, chilled durian soup with black sticky
rice and yam from Honeymoon Dessert, red velvet cupcake from Sift and
even McDonald's humble apple pie.
I've been wanting to get back to the swing of baking for a long time now, but morning sickness, backaches and long hours at work had prevented me from doing so. I'm currently on maternity leave and waiting for Baby Joshua to pop right out of my oven. And instead of sitting around twiddling my thumbs, I thought I'd bake! And since I no longer have to contend with morning sickness and long hours at work, the only thing that stands in the way of me baking my own New York cheesecake is my backache - not a big price to pay to satisfy my itchy fingers.
New York Cheesecake
Adapted from Taliesen
Makes 1 8-inch cake
For the cake:
8 graham crackers, crushed
2 tablespoons butter, melted
2 packages cream cheese
3/4 cups white sugar
1/2 cup milk
2 eggs
1/2 cup sour cream
1 tablespoon vanilla extract
1/8 cup all-purpose flour
Prepare the cake:
Preheat oven to 350°F/175°C. Grease an 8 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until
smooth. Blend in milk, and then mix in the eggs one at a time, mixing
just enough to incorporate. Mix in sour cream, vanilla and flour until
smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven
off, and let cake cool in oven with the door closed for 5 to 6 hours;
this prevents cracking.
Chill in refrigerator until serving.
