After making countless red velvet cakes within the week, I had some leftover cheese so all that went into making my all-time favourite New York Cheesecake. This cheesecake is a heavier and richer cake compared to the light and fluffy Japanese Cheesecake version but taste wise, it is just as good.
I think the only problem this time round was the cake was slight on the tangy side. Opps, my fault. In order to get rid of the sour plain yogurt that I mistakenly bought, I thought I’ll just dump some in the cheesecake to replace the sour cream component. Nevertheless, it was still nice, especially if you like a tangy kick to your cakes.
