Friday, December 15, 2006

American Sour Cream Cheesecake



Ingredients for biscuit base:

180 gm. digestive biscuits (blend till fine)
1 Tbsp. brown sugar
4 Tbsp. melted butter

Cream cheese filling:

500 gm. Cream cheese
120 gm. fine sugar
1 tsp. vanilla essence
15 gm. plain flour
1 no. grated Lemon zest
1/2 Tbsp. Lemon Juice
3 nos. eggs
50 ml. whipping cream

Topping:

200 gm. sour cream
1 Tbsp. sugar
1/2 tsp. vanilla essence

Blueberry Pie filling

Method:

(1) Biscuit base: Blend biscuits till fine and add in brown sugar and melted butter. Mix till well combined and pour into a 7" round springform tin and put into refrigerator to let it set.
(2) Meantime, cream cream cheese with sugar till light, add eggs one at a time till well mixed. Add in lemon zest and lemon juice.
(3) Add in vanilla essence and plain flour and mix thoroughly.
(4) Pour in whipping cream and mix thoroughly, then pour into prepared springform tin and steam bake for 1 hour 30 mins at 160C.
(5) Mix sour cream, sugar and vanilla essence together and then pour on top of the baked cheesecake and return cake tin into the oven and bake for another 20 mins. Turn off the oven and leave cheesecake in the oven for about 30 mins. Leave oven door ajar and let the cheesecake cool in the oven.
(6) Remove from oven, put in the refrigerator to let it set.
(7) Pour blueberry pie filling on top and then slice and serve chilled.

56 comments:

Anonymous said...

hi yochana,

thanks alot for sharing with us yr american sour cream cheesecake!!

there are few queries i nd to ask frm u.

(a)what brand of cream cheese and whipping cream u used?

(b) how big are the eggs? what brand of sour cream u used? pls advise.

Anonymous said...

yochana,

what do you mean by 'steam bake for 1 hour 30 mins at 160C'? i dont get it.which compartment did u use to chill yr cheesecake?

yochana said...

Hi anonymous,

(a) Philidelphia cream cheese

(b) President/ Elle Vire / Even/ frischli

(c)big egg = 60 gm without shell

(d) for sour cream, any brand will do - Dairy farmers / Bulla / Pura

rgds

Anonymous said...

yochana,

thank you so so much for yr replies! thank you! i hope my cheesecake will be as beautiful as yrs! did u give teaching too? how much are you charging? i am interested!!! let me know.

yochana said...

Hi anonymous,

yeah sure , I will inform you when I have a class. Just leave your e-mail address here.

rgds

Anonymous said...

my email address is: huileng123@yahoo.com.sg thank you!

Anonymous said...

post me yr 1mth schedule in advance.thanks.

Anonymous said...

Hi. I'm also interested in learning too. My email address is susan@vodien.com

shiyan said...

Hi Yochana

Thanks for the recipe. I am so keen to try it out after looking through the recipe.

Anyway, saw your reply on your recommended whipping cream brands to use - President/ Elle Vire / Even/ frischli.
However, I only saw the brand President in the market. Just wondering... is there anyway I can get the other brands that you mentioned?

Thanks

yochana said...

Hi shiyan,

You can get Elle Vire from Sun Lik and it's one of the best Whip cream and it comes from France. It's cheaper to buy from Sun Lik rather than from the cold storage. As for Even and Frischli, I get from Auric Pacific.

rgds.

Anonymous said...

yochana,

i think u must have missed answering my qn.let me repeat myself,"what do you mean by 'steam bake for 1 hour 30 mins at 160C'?" i dont get it.which compartment did u use to chill yr cheesecake?

shiyan said...

Thanks Yochana for your prompt reply. :)

I managed to make it to Sun Lik yday before their closing and saw that they carry the Elle Vire whipping cream. So happie!!! =)

Thanks a million.

yochana said...

Hi anonymous,

I did not reply to your question because:

(1) you did not put your name, so it's not entertained
(2) secondly, it's more like a demand then a question put forward
(3) I hope if u want ppl to give you answers for free, be more courteous...

BTW, I can guess who you actually are from the way you address me and the way you ask a question.

rgds

Rae said...

Hi Auntie Yochana,

thank you very much once again for this recipe. I tried making this with an egg replacer on Saturday...I think I overbeat or the egg replacer is not really that good a substitute for eggs n i ended up with a v thin and solid cheese layer...but anyhow my dad say it is very delicious. But may I know how come my top cheese layer turned brown n cracked even before i sent it for a 2nd baking with the sour cream layer? I steam baked at 160 degrees celsius and 1 hr and 30mins like you stated. Yours looks yellow and lovely. haha...my bad skills I guess...

yochana said...

Hi Rae,

When adding eggs into the beating cream cheese, pour in slow stream. When the mixture is just mixed, it's ok already. How much egg replacer did you pour in? For 3 eggs , you should not use more than 180 gm. Your heat temperature is ok. I think your oven might be hotter than mine, so cut down the baking time to 1 hr 15 mins. You can test whether it's cooked by juding the colour then use your fingers to press the center and if it's set, you can switch off the heat but leave the cheesecake inside the oven. The heat will still cook the cheesecake giving your cheesecake and light nice brown colour. After cooling slightly, you can pour the sour cream on top and bake for 15 mins. and then take out to cool.

I hope you try again. Don't be disheartened by a crack, I sometimes do encounter such problem too. cheers!!

rgds

Anonymous said...

Hi Aunty,
I'm also interested in your baking class. My email is santajito@pacific.net.sg
Thks.

Rae said...

hi Aunty,

I added 3 tsp egg replacer mixed with 6 tbsp water as per the instruction on the box. The box says to replace 1 egg with 1 tsp of egg replacer mixed with 2 tbsp water. Not sure if there's a difference if the size of the egg is different though.haha...
Ok, noted. I will check my oven's temperature again. Yup, would certainly like to try again coz even my younger brother wants to learn to make it after eating. :)
Thanks alot, Aunty!

Anonymous said...

Hi Yochana,
Can you please convert the recipe into other measurements.
Ex; How many gm= 1cup
I use ounces and cups not gm. I will be very delighted if you would please convert the ingredients for the sour cream chesecake. It sounds like it is easy to prepare but I am not sure of the ingredient amounts. Thank you

yochana said...

HI anonymous,

1 cup for liquid = 250 gm.
1 cup for flour = 125 gm.
1 cup for sugar = 200 gm.
1 oz. = 28 to 30 gm.

rgds.

Anonymous said...

Hi yochana,

I wonder if i can mix the the sour cream together with the fillings?

yochana said...

Hi anonymous,

You can add the sour cream into your filling but omit the whipping cream. Use only 100 gm. of sour cream instead of 200 gm.

You can leave out the topping, it's optional.

rgds

delia said...

Aunty,
I've made this cake for father's day. It was really delicious. Aunty, I've one query, I've pressed the biscuit base hard enough, why does my base still crack after baking?

yochana said...

Hi delia,

It could be that your cheesecake is not properly chilled causing the biscuit base to break up or the butter is not enough...cos some biscuits are more dry.

rgds

n2inpink said...

Dear Aunty Yo,

tried this recipes, and the result was excellent !

my office colleague and family love it so much!
my sis which came from jakarta insisted to bring back the recipes which I printed out.

thanks for your recipes!

God bless!

ladybuggy said...

hi yochana, im using a 9'' springform pan, how do i increase the qty of the ingredients?

yochana said...

hi ladybuggy,

for 9", add in about 1/4 portion more.

rgds

ladybuggy said...

hi yochana,

thanks for your prompt reply. can i know if i can replace gelatin with agar-agar. I saw some info on the web saying that it can be done.

i tried a few recipes on your blog and its succesfull.. very happy.. the oreo & raisin cupcakes is nice :) I simply love your blog, i log in everyday to see what will you be baking.

yochana said...

Hi ladybuggy,

Sub gelatine with agar-agar will depend on what you are making. For chessecake, it's definitely a no no sub. Gelatine sets mousse in a soft and creamy texture while agar agar will not set properly with mousse.

rgds

ladybuggy said...

hi yochana,

thank you for your advise, i din agar agar but gelatine. I managed to buy one that is from fish skin instead of beef skin. A made this cheesecake but i omit sour cream and the eggs. But the batter turn out to be abit watery, issit that i overbeat the whipping cream? But overall comments is good.. keke.. i made 2 oreo and blubeery cheescake with good comments.. :P

yochana said...

Hi ladybuggy,

Try not to omit the eggs because the eggs will set the cheesecake and it will not turn watery when it's properly cooled and chilled.

rgds

jo said...

hi aunty! im very interested in your bake class too!

the other day i tried baking kueh lapis but it really turned out like kueh, so chewy. feel so sad cos nobody wanted to eat it. i love baking but got no one to learn from, so would really like to learn from you! thanks so much!

Love,
jo

jolene said...

hi aunty,

do you have to use an electric beater to beat the cheese + sugar and all together?

thanks!

yochana said...

Hi Jolene,

You don't need an electric beater. Just use a wooden spoon will do.

rgds

jolene said...

thanks aunty! and hmm if i replace the digestive biscuit layer with brownie layer instead, do i still need to steam bake the cheesecake layer? thanks so much! im gonna try it now!!!

yochana said...

Hi jolene,

you have to steam bake...there are raw eggs in it and you need to steam bake to make it sturdy and structure.

Rgds

Anonymous said...

hi yochana,
i was wondering if i could bake this in an 8 inch springfoam pan instead? would i have to change the baking time?
thx

yochana said...

HI anonymous,

Yes you can bake in an 8" sprinform pan. You can stick to the same timing. You will be the best judge to the cheesecake. If the centre of the cheesecake is set but wobbles slightly only then it's done. Off the oven and let it sit inside for another half an hour before opening the door ajar to 3/4 way to cool down the cheesecake.

rgds

vi vian said...

hello aunty,

Is it common that there will be bubbles when i beat the eggs in? Yours look so much better than mine. How did you manage to bake such wonderful cakes?

I will definitely attend your classes if I am in Singapore. Keep baking and make the world happy :)

Aunty Yochana said...

Hi Vi vian

When you beat eggs, bubbles will definitely form so don't worry.

rgds

vi vian said...

thank you aunty...the cake taste soooooooooooooooo good. hoping to try more of your recipes :)

Aunty Yochana said...

Thumbs Up, Vi vian...

rgds

Anonymous said...

hi aunty yochana,

can i use frozen whipping cream?
Any difference?

Thank you.

Aunty Yochana said...

Hi anonymous,

frozen whipped cream, do you mean brands like value pride and Rich? yes you can still use it but it will not be as tasty as those Dairy cream which contains 35% fat,

rgds

Ashley said...

hi yochana,
Is is ok to steam bake the cheesecake in a " microwave + conventional" oven? And is it better to whip the stuffs manually or use a electrical beater?

Aunty Yochana said...

Hi Ashley,

If yr microwave can steam bake, then it's o.k. to use it.

It's up to you whether you want to whip manually or using electrical, as long as the stuff can be whipped to it's right consistency.

rgds

Ashley said...

hi aunty! can i ask you if there's a replacment for lemon zest because when i eat the cake i could taste the zest. So i was wondering if there is anything that could replace it.

Aunty Yochana said...

HI Ashley,

you can use orange instead.

rgds

Anonymous said...

erm aunty, can i replace the lemon zest with sour cream?

Aunty Yochana said...

Hi anonymous

no need to replace, just omit it.

rgds

breadandbutter said...

hi yochana,
would like to ask u wads e meaning of steambake? mind explaining?thanks alot in advance!!!:)
i'm new to baking n yr blog.
by e way ,any idea where i can gt corn flour?thanks.

Aunty Yochana said...

hi breadand butter


Steam bake: place a pan of water in the oven , then place your cake tin into the water and bake.

Cornflour - all supermarkets sells this.

rgds

Anonymous said...

hi aunt yochana,

i am interested in yr baking class. can send me more info via email to joeietan@gmail.com. Thanks so much

Jocelyn said...

Dear Yochana

I have headache looking for the tin for the steam bake. The tin I bought from Phoon huat & Sun Link all will drip inside my oven.

Pls advice me where can I get a good tin.Im so eager to make the cheese cake as outside selling so expensive.

Thank you
Jocelyn Ong

Jocelyn said...

Dear Yochana


You does not understand my Question?
What i mean is the pan of water will drip water inside my oven.
Please advice me where to get a good pan as I bought two Pan before but all will drip water.

Thank you very much
Jocelyn Ong

Anonymous said...

Hi Aunty Yochana,

I would like to bake this cheesecake for a fren birthday. One Q before baking – after pouring the sour cream mixture on top of the baked cheesecake and return to oven for further 20 mins baking – does this mean steam baking also?

Thanks in advance.

Regards,
SiewKhoon

Unknown said...

Hi aunty,
Can i put 100ml of whipping cream instead of 50ml? Ma I I check what is the function of whipping cream in this recipe?