New York Cheesecake

4 8 oz cream cheese (in block because those that comes in a tub are too aerated and will destroy your cake)
3/4 cup milk (i used full cream)
1 cup sour cream (i used light)
1 1/2 cup white granulated sugar (i used 1 1/4)
1/4 cup all-purpose flour
4 eggs
1 tablespoon vanilla extract

2 tablespoons melted butter (i used SCS)
as many cookies/biscuit as how thick you like your crust to be


Leave the cream cheese,sour cream and milk out till they're at room temperature.Cream cheese should be soft by then.
Whisk flour and sugar together to prevent flour lumps which may lead to inconsistencies in your cheese mixture.
Using an electric mixer (don't beat with a wooden spoon,it's damn fucking tiring), Mix the cream cheese with the flour sugar mixture on low speed.
Blend in milk,sour cream and vanilla extract.
Be careful not to overbeat your mixture as you do not want to incorporate too much air into it.it will cause the cake centre to sink during baking.
Lastly,mix in eggs one at a time.(the egg is the one that will be holding the air so it must be in last)
Blend till cheese filling is smooth.if you don't want a cake that is creamy,use less milk.less sour, less sour cream.

Crush biscuits into crumbs using food processor.or put them in a ziploc bag and crush using a rolling pin.
Mix crumbs with melted butter.
I used gingersnaps for the biscuits and added mini chocolate chips into the crumb mixture.
press crumbs into a 9-inch springform pan.
pour in cheese filling.

Wrap bottom of pan up to the sides with heavy duty aluminum foil.do at least 2 layers,3 to be safe.
lay the cake pan in a big pan (at least 2-3 inch deep) with sides at least 2 inches from the cake pan.Add boiling water into the big pan until it is about an inch up the side.Alternatively, you can place a pan of boiling water on the bottom rack with the cake on top if your oven has 2 racks.
Bake for approximately an hour at 175 C.(i did 35 min at 160C and 30 min at 180C)
Remember to replenish the water if it goes to below 1/2 inch.
The water bath prevents browning of the cake surface and the cake won't crack due to the high humidity level in the oven.

immediately after baking is done,remove cake from water bath and put it back in oven.close oven door and leave it to bake on itself for about 5 hours.
Place in fridge till ready to serve.

To cut the cake,use a hot knife to prevent cake from crumbling.put knife in hot water,then wipe off water before cutting.make sure knife is clean and dry before each cut.

nice.....it's simply decadent.i'm so proud of this cake.of all that i baked,i'm most satisfied with this.enjoy, my friends.