The cheesecake is using au bain marie method. You can use cream wafer or regular vanilla wafer (by Nila). You can also substitute the Hungarian pear essence to any essences you like better!
Step 1: Ingredients and Method
8 Vanilla cream wafer, make crumbs (you can also use Nila vanilla wafer that commonly used for cheesecake crust)
8 tbsps sugar
1/2 tbsps Hungarian pear essence (Császárkörte aroma) - or other essence/oil/extract
1 package cream cheese (250 grams), softened
13 tbsps sour cream
2 tbsps flour
In food processor, process wafer.
Using heavy duty aluminum foil, wrap outside from bottom to the sides of a spring form pan. Grease lightly with margarine the inside part. Sprinkle evenly wafer crumbs, set aside.
Using electric mixer, mix cream cheese, sour cream, sugar, and flour, adding egg one at a time, until ingredients mixed well but do not over beat.
Meanwhile, boil some water.
Spoon a sum of the cream cheese mixture into a separate bowl, and mix in well the Császárkörte essence, then pour to the crust evenly.
Pour the left over cream cheese mixture, drop some essence on top. Using knife or bamboo skewer mix around the essence to make marble effect.
Place pan in a shallow baking dish/baking pan. Pour hot water to the baking dish. Bake cheesecake for 45-60 minutes.
Do not open for the first half hour otherwise cheesecake will fall. Turn off oven. Take out cheesecake from the water carefully. Peel off the aluminum foil and cool cheesecake at room temperature for an hour.
Wrap cheesecake pan with plastic wrapper and place in the fridge for at least 2 hours. Best result is overnight.