New York Style Cheesecake


    • 6 tablespoons unsalted butter room temperature, plus more for pans
    • One 9-ounce package chocolate wafer cookies finely crushed (about 2 cups)
    • 2 1/4 cups sugar
    • 3 tablespoons sugar
    • 3 pounds (six 8-ounce packages) cream cheese room temperature
    • 1/2 cup all-purpose flour
    • 1 cup sour cream room temperature
    • 1 1/2 teaspoons pure vanilla extract
    • 5 large eggs
    • 4 blood oranges
    • 2 tablespoons orange liqueur


  1. Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
  2. Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
  4. Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
  5. Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.

For the Cheesecake Crust:
8 whole graham crackers, broken into pieces
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted

For the Cheesecake Filling:
40 ounces cream cheese, at room temperature and cut into 1-inch pieces
1½ cups granulated sugar, divided
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 egg yolks
6 eggs
1 tablespoon unsalted butter, melted

For the Fresh Strawberry Topping:
2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
½ cup granulated sugar
Pinch of salt
1 cup strawberry jam
2 tablespoons lemon juice

Something new

Today, January 4, 2015 (Pacific Time) marked my 19th year breathing continuously here on earth. 

My trip to Canada influenced me to try new things in Pinterest as what my aunt also use as a reference for having new ideas mainly for baking and cooking.

Instead of buying a birthday cake for myself, I just made one.


(the original recipe doesn’t have a pecan. I just added pecan and whipped cream as a topping so the cake will not be mundane)

and VIOLA! my own birthday cake!