Cheesecake New York
PREPARATION
2 hours, up to 8
hours of stabilisation
PORTIONS
8 portions
COMPLEXITY
easily
Many people are afraid to cook cheesecake, pre-programming themselves for failure. Knowing the basic rules for baking cheesecakes, you can easily prepare them at home.
Cheesecake should not rise during baking. If you notice this, quickly reduce the temperature.
Cool the cheesecake gradually because temperature differences can cause cracks on the surface.
A water bath ensures even baking of the cheesecake. You can do without it, but better put a container with water on the bottom of the oven.
Do not overbake the cheesecake. If you want a creamy texture, get a cheesecake with a semi-liquid middle out of the oven.
Ingredients for the crust
- 150 g of flour
- 60 g of almond flour
- 100 g of butter
- 1 egg yolk
- 70 g of powdered sugar
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The method of cooking the base
Beat the soft butter with powdered sugar, add the yolk, and then add the dry ingredients. Mix until combined, wrap in cling film, flatten and leave in the fridge for 1 hour.
Spread the pieces of the dough on the parchment paper. Bake at 160 degrees until golden. Cool down. Grind in a food processor to the crumbs. Pour in 70-80 g of melted butter. Stir. If it is difficult to form a crumb, add more butter. Using a spoon and your hands, lay out a crust, and freeze for 10 minutes before baking. Crumbs are enough for a mould with a diameter of 18 cm and a height of 8 cm.
The crust can be made of store-bought cookies. Then you grind cookies, add butter, form the crust and bake it for 10 minutes at 180 degrees. Cool and pour in the cheesecake.
Method of cooking cheesecake
- 600 g of Philadelphia cheese
- 100 g of sugar
- Lemon zest
- Vanilla paste
- 2 eggs
- 150 g of cream 33%
- Lemon juice 2 tbsp
With the mixer on low, beat the cheese with sugar, zest, and paste in a large bowl. Add eggs one at a time, cream, and lemon juice. Pour onto the crust, and bake at 130-140 degrees for 1 hour 20 minutes.
The cheesecake should not rise, so keep an eye on the oven. If it gets too hot, lower the temperature. Turn off the oven and leave the cheesecake for another 2 hours to cool gradually. Then cool completely at room temperature. And for 5-8 hours in the refrigerator. Only after the refrigerator remove from the mould and decorate.
Pour caramel over the cheesecake. Link to Caramel
Be sure to pour it over a cooled cheesecake!
Decorate with berries, cream, and cookies.
