Cream Cheese Pound Cake

I got this recipe from Bon Appetit magazine...this cake was great. Very buttery aroma, lovely texture but it was too sweet. So I ammended the recipe..2 1/4 cups sugar instead of 3 cups.

Recipe

Ingredients

1 cup butter
250 grams cream cheese
2 1/4 cups castor sugar
6 eggs
4 teaspoon vanilla extract
1 teaspoon lemon zest
3 cups AP Flour

Preparation

Butter and flour Bundt pan. Beat butter and cream cheese until fluffy about 4 mins. Add sugar, beat 10 min. Occasionally scrapping down sides of bowl. Add eggs 1 at a time. Beat in vanilla and lemon zest. Lastly beat in flour at low speed until batter smooth. (do not overbeat). Transfer to pan. Place pan in cold oven. Temperature 200 F, bake 20 mins. Increase to 250 F, bake 20 mins. Increase to 275 F, bake 10 mins. Increase to 300 F, bake until tester inserted comes out clean. About 30 mins. Cool in pan about 15 mins. Turn out cake and cool completely.

Starting from today onward, i thought of sharing some of my favourite, recommended and tested recipes with you. This time around i start off with New York Cheesecake. For this particular recipe there are a few tips and steps we should take into account. Do follow the instructions accordingly. Here we go.........

NEW YORK CHEESECAKE

Ingredient

BASE

• 50 gram butter
• 85 gram digestive biscuit (finely crushed) /nestume
• 25 gram almond flakes (toasted)
  

FILLING

• 600 gram cream cheese, i used Philadelphia cheese
• 175 gram caster sugar
• 3 tbsp cornflour
• finely grated lemon zest
• 1 tsp lemon juice
• 1 tsp vanilla
• 3 eggs, lightly beaten
• 150 gram whipping cream

TOPPING

• 150 Whipping cream
• 1 tsp gelatin, dissolved in 35 ml water
• 1 tbsp sugar
  

1. Heat oven to 180C. Line 20cm spring form or loose-bottomed tin with parchment paper. Melt butter and stir in biscuit crumbs/ nestume and almond.Bake for 10 mins.
   
2. For filling, beat cheese until smooth on low speed. Add sugar gradually, then add cornflour without overbeating. slowly whisk in lemon zest and juice, vanilla, then eggs. Finally whisk in whipping cream.
3. Raise temperature to 240C. Pour filling over base, bake for 10 mins. If you are using an electric oven leave the door slightly ajar for the first three 3 mins. After 10 mins, lower heat to 110C. Bake another 25 mins. Turn off oven. Keep door closed and leave cake in for 2 hours. Open the door ajar and leave to cool in oven for 1 hour.
4. Cool the cake for 6 hours/ ovenight. Unmould cake.
   
5. Topping, dissolve gelatin in water. Cook low heat until gelatin dissolve, stir in sugar and lastly whipping cream. Spread the topping over cake. Can be served with blueberry or rasberry filling.
   

New York Cheesecake

Coffee Cheesecake

Raspberry Mousse Cake

New York Cheesecake

Sausage Roll