New York Cheesecake

Recipe source: Fanshwe college of tourism and hospitality

Ingredients:

3/4th cup Graham crumbs/ Oreo crumbs/ Cracker Crumbs
2 tbsp melted butter
110g Sugar
4 tsp Cornstarch/ Cornflour
400g Cream cheese
80g Eggs (Approx 1 or 1.5 large eggs)
120g Sour cream
2 tsp vanilla paste

Method:

1. Mix bread crumbs with melted butter and set aside.
2. Line the base of a remikin using a parchment paper. Set bread crumbs in the remikin (0.5- 1 cm thick) and put it in the oven. 300^o F for 10 min.
3. Make a collar for the cheesecake. (A parchment lining for the sides of remikin)
4. Whip cream cheese in a mixer till its smooth. This will take approx 5-7min. Add vanilla, cornstarch and sugar. Whip well.
5. Beat eggs in a separate bowl and add them to the cheese mixture in small portions at a time. 
6. Do not over-mix but make sure all the ingredients are blended well. 
7. Turn the mixer off and add sour cream. Fold in the cream using a spatula.
8. Line the remikins using the parchment collar and fill in the cheesecake mix. 
9. Place the remikins in bain-marie. Bain-marie is a tin vessel which is half filled with hot water. Remikins are place in the water-filled bain-marie and put in the oven for baking.
10. Prepare the set up and in the oven.
    Convection oven: 300^oF for 30-35 min
    Conventional oven: 325^oF for 45-50 min
11. After the cheesecakes are out of the oven, let them rest and cool down. Then place the remikins in fridge so that they are chilled before serving. Just before serving, take them out of remikins. 
12. Serve with whipped cream and chocolate sauce.