New York Cheesecake
By ArdithBeer
I usually eat cheesecake because I am afraid it will be too tired. But I really like that this New York cheesecake cake has a layer of sour cream on the top, a thick and slightly stiff cheesecake and a cake base. It feels fresh and layered.
Recipe Recommendations
- cream cheese 250 grams
- eggs 2 only
- sugar 56 grams
- bottom of the cake material
- Digestive biscuits 40 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for New York Cheesecake
1
Preparation time: Beat the digestive cake into pieces, and heat the cream over water until melted.2
Leave the cream cheese at room temperature for 1 hour3
Leave the cream cheese at room temperature for 1 hour。4
Place baking paper on the movable bottom mold. Coat the mold with cream and sprinkle with flour. (This way, the edges of the cake will be more beautiful.) Wrap the mold with a layer of tinfoil.5
Turn the oven to 190 degrees, pour water on a baking sheet, and preheat for 10 minutes.
6
Cheese cake making: Add melted cream to the digested cake and mix well. Pour the digested cake into a 6-inch diameter cake mold and firm.7
Beat cream cheese until smooth. Add sugar and beat well. Add sour cream and beat for a while. Beat eggs (don't beat). Add cheese mixture gradually and beat well.8
Pour the above ingredients into the cake mold, place them in the preheated oven, and bake in hot water for about 1 hour. (If the color on the cake surface is enough, put tin foil on the cake surface to prevent the color from deepening.) Don't rush to release the baked cake, wait for the cake surface to cool slightly and then pour sour cream.
9
Cake surface: sour cream and sugar and mix well. Cool the cake surface slightly and pour in the cake surface materials.
10
Place it in the 150-degree oven and bake for about 10 minutes until the cake is firm.
11
This is the first time to post, support itNew York Cheesecake Make Tips
Why do you pour the cheese cake into the cake after it cools a little? Because after the cheese cake cools a little, the cake surface will be concave, so that the cake surface will not spill out. Cheese cakes should be roasted in hot water and will only be recessed after cooling. But the movable bottom mold must be wrapped with a layer of tinfoil before sitting on hot water. Put it in the refrigerator to cool before demoulding/cutting. The cake will also be more beautiful.