Tag Archives: new york cheesecake


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If you are looking for something impressive, this is a easy cheesecake recipe for you. Almost everybody loves cheesecake and it looks good! 


Paired with my D-I-Y Cake Stand, it looks fabulous! 


Look at those shiny raspberries! With some simple garnishing like adding mint leaves, it really brings the cake to a whole new level!


I love afternoon tea breaks! I often ask my friends to visit me so that we could have cakes together!

Serves 8
Makes one 8-inch spring form pan
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  1. 200 grams of Digestive Biscuit
  2. 100 grams of unsalted butter, melted
  3. 1 tbsp. of white sugar
  4. ½ tsp. of salt
  1. 700 grams of full-fat Cream Cheese, soften at room temp.
  2. 150 grams of white sugar
  3. 3 eggs
  4. 100 grams of unsalted butter, melted
  5. 2 tbsp. of plain flour
  6. 2 tsp. of vanilla extract
  1. 120 grams of raspberry jam
  2. 340 grams of raspberries
  3. Fresh mint leaves
  1. 1 tbsp. of Apricot preserve + 1 tbsp. water
  1. To make the base, blitz digestive biscuit, melted butter, sugar and salt together until it forms a sandy mixture.
  2. Line and grease an 8-inch spring form pan. Transfer the mixture into the pan and press firmly. Put it in the fridge to set.
  3. Preheat oven to 150C or 130C fan-forced.
  4. Cream softened cream cheese and sugar until combine on medium low speed.
  5. Add in eggs, one at a time.
  6. Add in the rest of the ingredients, vanilla extract, plain flour and melted butter.
  7. Mix on medium low speed until combined.
  8. Transfer your cheese mixture into the chilled pan. Bake it in oven for 1 to 1 hour and 20 minutes. (It is normal if it cracks. Nobody is going to see because it is going to be covered)
  9. Let it cool in the pan for at least 30 minutes, before removing it from the pan and let it cool in the fridge for few hours.
  10. Microwave raspberry jam until it liquefied. Spread on top of the cheesecake. Garish with raspberries.
  11. To make the glaze, strain apricot jam and water together. Brush it on the raspberries. Let it set in the fridge for a few hours before serving.
TheZongHan https://thezonghan.com/

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Mini Cheesecake – New York-Style

thumbnailI love cheesecake, I mean who doesn’t? It looks impressive if you drizzle it with melted chocolate and garnish with some fresh fruits.  

Mini Cheesecake - New York-Style
Serves 12
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  1. 115 grams of digestive biscuit
  2. 50 grams of melted butter
  3. 1/8 tsp of salt
Cheese Cake
  1. 350 grams of cream cheese, soften
  2. 80 grams of white sugar
  3. 1 tbsp of plain flour
  4. 2 eggs
  5. 50 grams of melted unsalted butter
  6. 1 tsp of vanilla extract
  1. 50 grams of Semi-sweet chocolate-chip, melted
  2. Strawberries, halves
To make the Crust
  1. Blitz all the ingredients together until it turns into a wet sandy texture.
  2. Prepare 12-cupcake pan with liners. Divide them into 12, one per tablespoon.
  3. Press them firmly using your hands. Set aside while we make our cheese mixture
To make our Cheese Cake mixture
  1. Preheat oven to 150C or 130C fan-forced (I recommend the normal bake instead of fan mode as for cheesecake, we do not want to promote browning and rising.)
  2. Cream cream cheese until smooth on medium low. (You don't want to cream until fluffy as it will rise and crack)
  3. Add in sugar and mix on low until combined.
  4. Add in vanilla extract and beaten egg and mix until well blended.
  5. Add in melted butter and flour. Mix until well combined.
  6. Transfer into your cupcake pan with base. Drop the pan a few times to raise the air bubbles.
  7. Bake it in the oven for about 18 to 22 minutes.
  8. Let it cool completely and put it in the fridge to further cooling.
  9. Remove the paper liners and drizzle melted chocolate over using a piping bag. Top up with half strawberry.
TheZongHan https://thezonghan.com/

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