Vanilla Bean Cheesecake

Wanted to do a New York Cheesecake and so have
adapted this recipe and did some modifications from http://www.mybakingaddiction.com/vanilla-bean-cheesecake-recipe/  which turns out to be a hot favourite among my friends.

Ingredients:

Crust
180 g crushed Digestive biscuits
113.4g butter, melted
24 g sugar
1 teaspoon vanilla bean paste(I used redman brand)

Cheesecake

672g(about 24 oz) of cream cheese @ room temperature
210 g sugar
3 large eggs
242g (8 oz) heavy cream
1 tablespoon vanilla bean paste 

How to do:

1. Preheat oven to 180 deg Celsius. Prepare boiling water for the water bath(Am using the lowest tray for the water bath tray and the baking tray).Line the baking tray with parchment paper.

2. Mix the melted butter with sugar and vanilla bean paste and ensure the sugar is melted into the mixture.After that mix well with the crushed digestive biscuits.

3.Lay the crust mixture onto the baking tray and put into the freezer to chill for around 10 mins.

4.Cream the cream cheese and sugar using a hand mixer(or stand mixer) until smooth. Add in the eggs one by one.Ensure each egg is mixed well before adding the next egg, Add the heavy cream and bean paste into the mixture and blend well till smooth.

5.Take out the crust mixture from the freezer and poke holes into the crust using a fork(this is to ensure the cheesecake will stick better to the crust later on).Pour the batter from Step4 onto the crust mixture. Tap the final batter onto the table top from a height of 30cm to remove air bubbles.

6. Put the final batter on top of the water bath tray Do take note to ensure water will not be able to seep into the baking tray. Bake in the oven for 180 deg celsius for 50-60 mins. Bake till when the cake is almost cooked with a little jiggle in the middle of the cake when the baking tray is shaked.

7.Turn off the oven and let the cake sit inside the oven for another 1 hour to ensure the cheesecake is thoroughly cooked.

8.Remove the baking tray from waterbath and chill it in the fridge for at least 4 hours.

9. The cake is ready to be served after it is chilled, You may top it with raspberry juice or lemon zest on top of the cake for additional flavours.

Enjoy!!