New York Style Cheesecake

Ingredients: 

For the crust

• 8-10 digestive biscuits 
• 3 tbsp melted butter 

For the Cheesecake 

• 500g cream cheese (softened) 
• 2/3 cup sugar 
• 2 tsp cornstarch 
• 2 whole eggs 
• ½ tsp vanilla extract 
• ¼ cup sour cream 

For Topping (optional) 

• ½ cup fresh berries 
• 2 tsp sugar 
• 1 tsp lemon juice 

Method: 

1. To prepare the crust of the cake, using a mixing jar, crush the digestive biscuits into a fine powder. Transfer the crushed biscuits into a mixing bowl, and pour the melted butter in it. Mix it well until it forms a crumbly consistency. 
2. Take your baking pan, grease it with some butter, and then gently transfer the biscuit and butter mix into it. Using a flattened spoon, spread the crust mix all across the baking pan. Now gently press it down, so that it forms a firm and even crust. Once the crust is formed, keep it in the refrigerator. 
3. To prepare the cheesecake, keep the cream cheese outside at room temperature to soften it. Using an electric whisk, beat the cream cheese until it is smooth and fluffy. Now add sugar, (preferably granulated sugar) and add it to the cream cheese, along with the cornstarch. Whisk everything once again till the sugar is completely dissolved. 
4. Next add the eggs one after another, whisking the mixture after each addition. The vanilla extract is the next thing that goes into the cheesecake. Now stir in the sour cream, do not whisk anymore, but simply fold it in using your hands or a spatula. 
5. Now remove the baking pan from the refrigerator, and pour in the cheesecake batter. 
6. Gently tap the base of the pan to get rid of any bubbles formed while pouring the batter. 
7. Now get your pressure cooker, and place a metal rack inside it. Pour 1 cup of water in it. Gently place your baking pan inside the pressure cooker on the metal rack. Shut the lid securely and let it pressure cook on a medium flame for about 20 minutes of 4 whistles. 
8. After 20 minutes, wait for the natural pressure of the cooker to release, then gently remove the cheesecake. Quickly run a knife around the edges of the baking pan, to release the cheesecake from the edges, making it easy to remove. Once it is completely cooled, place it in the refrigerator and let it chill for around 4 hours. 
9. In the meantime, you can make a berry compote to top the cheesecake with. In a saucepan, add the fresh berries of choice with sugar and allow the berries to soften, using a spatula gently press the berries to soften them and make them mushy. Once the compote is almost ready, add the lemon juice and mix. 
10. Pour the compote over the cool cheesecake, cut into pieces and serve!                                          this isn't my recipe - saw it simple, wanted to share with my readers.                                                                   

    https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
    
    https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
    
    https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
    
    https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.