New York Style - Cheese Cake

I'm having a pool side BBQ tomorrow and here's my very first cheese cake, baking it overnight, pheww. Since my friends requested for it, so I made it. That's what friends are for, right! 
However, I still prefer the Japanese soft cheese cake more since its more spongy and not too rich.

(Recipe adapted from Diana Desserts,  a whole range of cheese cake)

INGREDIENTS

Crust

• 10-12 digestive biscuits, crushed
• 30g butter, melted

 Filling

• 3 x 250g cream cheese, softened (I use Philadelphia, Kraft)
• 150g granulated sugar
• 50ml milk
• 3 large eggs
• 200ml sour cream or light sour cream
• 1 tablespoon vanilla extract
• 30g all-purpose flour

METHODS

1. Preheat oven to 180 Celsius. Line a 7-inch square pan with foil, extended for easy lifting-up later.
2. In a medium bowl, mix digestive crumbs with melted butter. Press onto bottom of the square pan and keep aside.

Mix crumbs with butter

Press crumbs onto pan

3. Using an electric mixer, mix cream cheese with sugar until smooth. Blend in milk, sour cream, vanilla and flour until smooth. Then mix in the eggs one at a time, just enough to incorporate.

4. Pour filling into prepared crust and bake cheesecake in preheated oven for 45 minutes.

5. Let the cheesecake cool in oven with the door closed for 1 to 2 hours to prevent cracking. Basically, just leave the cake to cool down together with the oven. It's still cooking actually while it cools!

6. Chill in refrigerator at least 4 hours or until ready to serve.

Yummy.. served with Starbucks Coffee

TIPS 
Get your cream cheese at nearby bakery shop, its much cheaper (I got mine RM12.90 for 500g) than even the hypermarket (RM9.99 for 250g).. You do the maths!

For more tips on cheese cake, go to Diana's Dessert