Preheat your oven to 180°C/350°F.
First, put your cream cheese in a mixing bowl.
Cream it till very smooth, with absolutely no lumps.
Meanwhile, get your melted butter.
Add in some Oreo crumbs.
I used this. If you can't get this, just get some Oreo cookies (or any cookies/biscuits), put them in a ziploc bag and beat with a rolling pin till crumbs are formed.
Get your spring formed pan. If you don't have this, you can use any other baking dish. Just line it with parchment paper, making sure they hang a little extra, so removal will be easier.
I have this reusable-non-stick-cloth thingy, so I lined my pan with that. Parchment paper would be fine. :)
Pour your cookie crumbs into your baking dish to form the crust. Even it out.
Now, your cream cheese should be pretty creamy. Add corn flour to it and mix it.
Then, add in egg and vanilla.
Once well creamed, add in sugar. I used icing sugar because I had no fine sugar... I only had course sugar. Mix.
Lastly, add in your lemon juice and yoghurt.
Now, sieve your (awesome) batter into your crusted dish.
My sieve is EXTREMELY fine so it took a looooooong time to sieve everything. I suggest you use a NORMAL-sized-hole sieve. Jussayin. :p
Now, level it out! It's really simple.
Get some hot water and pour it into your big tray which your cake is on. This is called water bath so that the cake cooks as even as possible. Bake for 1 hour at 160°C/320°F.
BOOM. My family likes it thin, and not a thick cheesecake. You can always double the recipe up and cook it slightly longer if you wish to. Refrigerate for at least 3 hours before serving.
There you are. New York Cheesecake. :)
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