“Immerse yourself in the Creaminess of Our New York Cheesecake”
Hello dessert lovers! 🍰🗽 Are you ready for a culinary trip to the streets of New York? Today I present to you our New York Cheesecake, a classic that never goes out of style.
🔵 Dense and Creamy: Our cheesecake is like a warm hug in cake form. The perfect combination of cream cheese, eggs and sugar creates a smooth and silky texture that will make you close your eyes with pleasure.
🔵 Graham Cracker Crust: The crunchy graham cracker base is the perfect canvas for our delicious cream cheese. It’s like a bite of heaven in every spoonful.
🔵 No Holes: Unlike other recipes, our New York Cheesecake does not need a water bath. It is easy to make and without risk of cracks. Perfect for beginners!
🔵 Taste of New York: Imagine a cozy cafe in Manhattan, with the aroma of freshly baked cheesecake. That’s what you’ll find in every bite.
Ready to bake? Get ready to conquer the palates of your loved ones with this New York wonder! 🗽🍰
I hope this recipe inspires you to try this delight. Happy baking! 😊👩🍳
We Need
For the crust85g butter
For the cheesecake filling
For the soured cream topping
and a lot of love,essential to obtain the richest desserts
DIRECTIONS
ONE Position an oven shelf in the middle of the oven. Heat the oven to 180C.
TWO Line the base of a 23cm springform cake tin by putting a square piece of parchment paper.
THREE For the crust, melt 85g butter in a medium pan.Stirn140g biscuit crumbs and 1 tbsp granulated sugar so the mixture is evenly moistened
FOUR Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
FIVE For the filling, increase the oven temperature to fan 220C, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
SIX With the mixer on low, gradually add 250g powdered sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
SEVEN Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
EIGHT Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
NINE Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible. Bake for 10 minutes.
TEN Reduce oven temperature to 110Cand bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
ELEVEN Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours.
TWELVE Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping . Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.Place the cheesecake on a plate.
Enjoy!
