New York Cheesecake with a caramel topping
After having found that my dear husband is not a fan of sour in dessert (read lemon tart, sour cream etc), I embarked on the journey to make a sweet cheesecake. A New York Cheesecake, no less. But before I did so, I thought it would be a good idea to understand what a cheesecake is.
Cheesecake is a cake made purely out of cream cheese on a crust made out of biscuit. Acquired from Greece, this desert has been given a variety of forms in almost all regions that make it. Some of the examples are a number of North American varieties including NY style, German styled, Bulgarian, Italian, Roman, French and many more. The differences lie in the kind of toppings, whether they are baked or chilled and the milk products (cheese) used.
As I read it, if you use cheese and it is set in the form of a cake, I will call it a cheesecake. I was especially irritated since I could not find one consistent recipe of a NY Cheesecake. Some use biscuits, others flour, some have sour cream others lemon and orange juice. So what I did was create my own recipe considering I found no consistency in what was out there.
Afterall, its sugar, cream cheese and eggs. How bad could it go? Not bad it turns out.

First the crust:
Though the filling recipe I liked had the base of flour I found it a complete waste of time. So I decided to go for the biscuit crust that most others go for.          
  •       Mix biscuit crumbs with melted butter and sugar. Put it in the bottom of the pan and bake at 160dec C for 10 min.
Then the filling:
Now the basics remain the same in this one. 
  • Beat one packet (8oz) of smoothened cream cheese with an electric beater.
  • Put in 3 table spoons of flour and sugar (1/2-1 cup)
  • Add 4 eggs
  • Add some heavy whipping cream as well
  • One table spoon Vanilla essence
  • Pour it on the pan and bake at 177deg C for 15 min and then lower the temp to 120 deg C and bake from 60-90 min
  • Take out and cool. Refrigerate for at least 12 hours. 
I had not even thought of a topping but the sight of colourful pictures of fruit, jelly and what not did not make my little baby look that good. So I did the next best thing than getting blueberries. Make a caramel topping.        
  •             Pour three table spoons of sugar in a deep bowl with some butter
  •             Heat on a medium flame till the sugar melts and starts to boil.
  •             Keep moving the sugar.
  •             When the colour is light golden brown take off the flame and pour 3 table spoon water
  •             Stand back while you do this because the water with pop
  •             Pour some cream if you want and then quickly move the caramel on the flame for a few minutes.
  •             Cool and pour over your cheesecake
WARNING: Hot caramel is hotter than boiling water. So don’t put it in your mouth till it is cooled.
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