Home made Cherry New York Cheesecake!

My family loves the previous Blueberry Cheesecake that I made and kept requesting for another one. The previous cheesecake did not require any baking, so this time I made one that requires.

I found this amazing looking New York Cheesecake in Smitten Kitchen and followed with slight adjustment. Smitten Kitchen is my best cake source for baking, as their cakes are usually tasteful with clear instruction and baking tips! I have tried making New York Cheesecake for many times without fail, but I never tried making one with any fruit sauce as topping as suggested by Smitten Kitchen.

The Crumb Crust
I used Mc Vita's biscuit to make the crumbly bottom and sides. The biscuits breaking procress was real fun! I didn't grind through the biscuits as I like the crumbs to be in less refine texture. 8 ounce of biscuits seem to be a bit much, i guess 6 ounce would be enough.

The Cherry Sauce Topping
Since now is not the season for Cherry, I bought some frozen ones as substitute. The sauce was not thick enough when boiling, but a further one minute cooking plus cooling down thickened it.

The cheesecake's texture tasted better after being refrigerated. The New York Cheesecake has a strong cheese and lemon taste. The cherry sauce tasted amazing too and the taste goes with the NY Cheesecake just fine. I think the cherry topping is a lovely twist to the traditional New York Cheesecake and has a more appealing look as well.