NEW YORK CHEESECAKE

INGREDIENTS:-

CRUST BASE
125GM PLAIN FLOUR
50GM BUTTER
1/4TSP BAKING POWDER
50GM SUGAR
1 EGG

CHEESE FILLING
600GM CREAM CHEESE (ROOM TEMPERATURE)
120GM SUGAR
30GM PLAIN FLOUR
4 EGGS
125GM PLAIN YOGURT
1TBSP LEMON ZEST
1TSP VANILLA ESSENCE


METHOD:

CRUST BASE
1/ CREAM THE BUTTER AND SUGAR TILL CREAMY.
2/ ADD IN THE EGG A LITTLE AT A TIME TILL EVENLY MIXED.
3/ ADD IN THE FLOUR AND BAKING POWDER AND MIX INTO A DOUGH.
4/ PUT ASIDE FOR ABOUT 20MINS FOR IT TO REST.
5/ THEN ROLL OUT THE DOUGH AND LAY INTO A 9" SPRINGFORM TIN.
6/ BAKE AT 175 DEGREE C FOR ABOUT 20MINS.
7/ REMOVE FROM OVEN AND LET IT COOL.

CHEESE FILLING
1/ BEAT CREAM CHEESE WITH SUGAR TILL CREAMY.
2/ ADD IN THE LEMON ZEST AND VANILLA ESSENCE AND MIX WELL.
3/ ADD IN THE EGGS (1 AT A TIME UNTIL FINISHED).
4/ ADD IN THE PLAIN FLOUR AND MIX WELL.
5/ POUR IN THE YOGURT AND MIX WELL.
6/ POUR THE CHEESE FILLING INTO THE BAKED CRUST AND STEAM BAKE FOR ABOUT 1 HOUR 10 MINS OR UNTIL CENTER IS ALMOST SET.
7/ LEAVE IN THE OVEN FOR ABOUT 30 MINS (OVEN SWITCHED OFF) AND THEN REMOVE FROM OVEN.
8/ LEAVE IT TO COOL BEFORE PUTTING INTO THE FRIDGE.
8/ THE CHESSECAKE SHALL BE SERVED CHILLED.





TIPS OF THE DAY:-

(1) STREAM BAKE YOU CAN USE ANY TRAY (GLASS/ METAL) AND PUT IN THE HOT/WARM WATER. BUT REMEMBER TO WRAP THE TIN WITH ALUMINIUM FOIL AT LEAST 3 LAYER TO PREVENT THE WATER FROM LEAKING INTO THE TIN.