A guest post from Elisabeth of Food and Thrift

Elisabeth, my dear friend, whom I have not met in person, but have been friends with since I started blogging in mid 2010 is doing a guest post for me today. It is a great feeling to have a friend's presence in my blog. She is one of the first to leave a comment on my blog and be a follower. That means a lot to me and I will always be grateful for her frequent visits and leaving encouraging words on my posts. Elisabeth is a great friend and I will not trade her for all the Bling Bling in the world. To me, friendships and readerships are keeping Quay Po Cooks around. She is definitely is one of my friends cum readers who is instrumental in keeping this blog alive and kicking.


Here is one of my favorite cakes From Elisabeth of Food and Thrift. Enjoy!
 

I am honored to be guest posting for my dear friend... Veronica, of Quay Po Cooks food blog...which is a very diverse kind of a blog that you would want to see. It always starts with Veronica's stories from friends she has met, or of a fabulous restaurant and talented chef review, or her lessons with the famous chef's, making delicious cakes. She always speaks highly of everyone, has an abundance love for her family. A very lovely, and talented person. The "Lucy" version, is a little hard for me to get, because I don't think she messes things up, or get into trouble with her sweet Western husband...that would have to say..."Lucy, dju got some splaining to do!"...on the contrary, he puts Veronica on the "pedestal"...even when she gets her Lucy "moments"

 

At any rate, I honestly think she has a darn good sense, and always has everything in their proper order. I met Veronica, shortly after I started my blog, a few months later... and has kept in touch, since than. She always mentions how much I helped her with advice, which I appreciate so much but honestly, we all need advice, and occasional help from friends. That's what friends are for...( a line from a song, which I can't remember right now)

 Thank you Veronica, for giving me the opportunity, to guest post...while  you are vacationing in beautiful California, USA!

New York Cheesecake

adapted from : Joy of Baking

Crust:

 

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Topping:

1 cup (240 ml) sour cream (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar. 

Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet. 

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

Method:Grease, or spray with Pam, a 9 inch (23 cm) springform pan.  Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:

In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.  Cover and refrigerate while you make the filling.

For Filling:

In bowl of your electric mixer place the cream cheese, sugar, and flour.  Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.  Remove the crust from the refrigerator and pour in the filling.  Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.  Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan

to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating.  This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake.

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