6-Inch New York Cheesecake with Sour Cream Topping
From the MolalaCook kitchen · 烘焙手記
6-Inch New York Cheesecake with Sour Cream Topping
六吋酸忌廉紐約芝士蛋糕
A buttery biscuit base supports a dense cream cheese filling enriched with white chocolate.
▶ Watch the recipe
Before you begin
A separate lemon sour cream layer gives this small cheesecake its sharp finish. Stir just until smooth when adding the egg. The filling is meant to slice densely.
Method 做法
Make the crumb base
Crush the biscuits with a rolling pin, reserving no large pieces. Mix in the melted butter and press into the base of a 6-inch tin.
See this stage at 0:50 →
Mix the filling gently
Warm the cream cheese, sugar, white chocolate and butter together over a water bath or in short microwave bursts. Stir until smooth. Remove from the heat. Once the mixture is no longer hot, stir in the zest, lemon juice, sour cream, whipping cream and egg, one at a time.
See this stage at 3:50 →
Bake and cool
Pour over the crumb base. Bake for 30–35 minutes at 170°C (338°F), or use 180°C top heat and 160°C bottom heat if your oven has separate controls. Cool before unmoulding and chill until the top is firm enough to coat.
Add the sour cream layer
Mix the topping ingredients until smooth. Spread over the cooled cheesecake and refrigerate for at least another 3–4 hours before cutting.
See this stage at 7:35 →
Watch & bake along
6-Inch New York Cheesecake with Sour Cream Topping
✦How do I divide the sour cream?+
Tools for this recipe
TIGERCROWN Non-Stick Springform Cake Pan – Made in Japan · 15 cm / No. 3512
The removable ring makes it easier to release the finished cake. Choose a size that matches your tin.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
