Cookie Base New York Cheesecake

Decided to bake a Cheesecake using cookie base for a change. Wondering if it will be nicer with that added crunch, and will the cookie actually still be crunchy as the base? 🤔

Since it’s hub birthday and he loves New York Cheesecake plus this cookie also his favourite so far, decided to have a go and try it out! Happy Birthday to the man of my life! Love you always and thank you for loving me so much ❤️

I used 8inch tin instead of 6inch thus the cake is lower but I love the proportion of the cheesecake and the cookie dough as its not overly cheesy. The cookie dough is very fragrant with the cinnamon flavour and surprisingly not overly sweet and goes so well with the creamcheese! Its not crunchy and its slightly soft with the cinnamon cookie taste. Hub loves it as compared to the usual digestive biscuits crumb base. Yay! 

A very easy and fast recipe to make and took me around 20mins to assemble everything up to baking the cake! Chill it overnight so remember to bake ahead ❤️

Cookie Base New York Cheesecake

Cookie base: recipe from here

125g Butter

125g Brown sugar (I used 100g)

178g Plain flour

10g Bread flour

1egg

1tsp vanilla extract

1tsp cinnamon powder

1tsp baking powder

1tsp bicarbonate of soda

Cheesecake: recipe from here

200g creamcheese

10g butter

10g sugar

15g milk

15g cornflour

1tsp vanilla extract

1tsp lemon juice

1yolk

1 white

30g sugar

1) Prepare cookie base by mixing everything together until it forms a dough. Chill.

2) Prepare cheesecake batter by mixing all ingredients together except egg whites & 30g sugar. Mix it til smooth and set aside

3) Using a mixer, beat egg whites and 30g sugar til it forms a shiny firm meringue.

4) Fold in meringue to creamcheese mixture in 2-3 additions. Do not overmix.

5) Prepare cake tin and press cookie dough onto base of tin. Try to spread it as even as possible.

6) Pour in cheesecake batter and knock a few time to even out the batter.

7) Pour water into base of pot. Put in steam rack and place cake tin on top. (I use foil to cover the base of cake tin in case of leakage or water seep in)

8) Bake 150deg x 20mins. Check after 15mins and lower temp to 120deg x 5mins (Ignore video as cake was set after 5mins)

9) Cool thoroughly before chilling it in fridge for 3-4hours or preferably overnight before serving ❤️