How To make Classic Ny Cheesecake
CRUST:
16 Graham crackers
1/2 Stick butter, softened
1 tb Sugar
FILLING:
5 pk 8oz cream cheese, softened
1 3/4 c Sugar
3 tb All-purpose flour
1 t Grated lemon peel
1/4 ts Salt
1/4 ts Vanilla
5 lg Eggs
2 lg Egg yolks
1/4 c Sour cream
StrAWBERRY GLAZE:
2 pt Strawberries
1 c Water
1/2 c Sugar
1 1/2 tb Cornstarch
3 dr Red food coloring
Crust: Add all ingredients into food processor. Blend well. Put in 10" springform pan. Press evenly on bottom and 1/2 up the sides. Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally. Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each addition. Scrape down sides once or twice. Mix in sour cream; the mixture will be thin. Pour into crust lined pan. Place on baking sheet. Bake at 500 degree oven for 8 minutes or until top is golden. Reduce temperature to 200 degrees and continue to bake for 1 hour or until
center jiggles slightly. Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight. Remove sides of springform. Make desired glaze and spread evenly over top of cheescake as directed. Refrigerate until serving. Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water. Bring to a boil over moderate heat and cook for 2 minutes. Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp. Return berries to saucepan and stir sugar and cornstarch. Bring to a boil over moderate heat, stirring constantly, until mixture thickens. Stir in food coloring. Cool to lukewarm. Slice remaining berries in half and arrange in concentric circles over top of cake. Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake. Refrigerate until set, about 1 hour. Submitted By PGL@IGLOU.COM (DON THOMAS) On 27 FEB 1995 052843 -0700
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Remaking Cheescake Factory's Classic Original Cheesecake | Copycat Kitchen | Delish
Despite the fact that they have one of the largest menus on the face of the earth, Cheesecake Factory is known primarily for their namesake option. Their original cheesecake.
Justin shows you how to perfectly recreate this timeless classic!
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DIRECTOR & CINEMATOGRAPHY: Chelsea Lupkin
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GRAPHICS: Sarah Ceniceros
ANIMATION: Vineet Sawant
POST-PRODUCTION SUPERVISOR: Philip Swift
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New York Cheesecake in 60 Seconds
NY Cheesecake in 60 seconds
Recipe: (23cm springform pan)
Crust:
400g graham crackers (Digestive)
30g (3/8 cup) sugar
150g (1.5 sticks – 2/3 cup) butter
3g salt (Large pinch)
Filling:
675g (3 cups) cream cheese
225g (1 cup) sugar
90g (almost ½ cup) heavy cream
360g (1.5 cups) sour cream or labaneh
35g (4.5 tbsp) flour
3 eggs
Salt + vanilla (large pinch)
Strawberry sauce:
110g (1/2 cup) sugar
500g strawberries
Preparation:
Crust:
1. Beat crackers until fine with a food processor or by hand
2. Melt the butter and add into the crackers along with the sugar and the salt and mix
3. Place into the springform pan and press it down using any flat object
4. Bake in the oven at 180c for 8-12 mins or until the edges are starting to brown
5. Allow to cool completely before pouring the batter
Filling:
1. With a stand mixer, hand mixer, or a whisk, beat the cream cheese and the sugar until no lumps remain
2. Add the cream and mix until fully incorporated
3. Add the flour, sour cream (labaneh), vanilla & salt and mix until fully incorporated
4. Finally, add one egg at a time and mix fully before adding the next
5. Pour the batter into the readied springform pan and wrap the sides with aluminum foil (to keep water from seeping into the cheesecake)
6. In a large pan or deep baking sheet, place the cheesecake and pour hot water to a height of 4cm
7. Place in the oven at 180c for 1 hour, then turn off the oven and keep the cheesecake inside for another hour before removing (do not open the oven door)
8. Once out of the oven, allow it to cool to room temp then wrap and place in the fridge for at least 4 hours or overnight before eating
Strawberry sauce:
1. Cut the strawberries into quarters and place into a medium saucepan along with the sugar
2. Allow the sugar and the strawberries to sit for 10 minutes (maceration)
3. On medium heat, cook strawberries until very soft and barely visible (around 10-15 minutes)
4. Optional: pour half the sauce into a bowl or cup and puree before adding the rest to give a more liquid consistency
***Credits to Tasty for the recipe***
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Classic Cheesecake Recipe
This classic cheesecake is one of the best desserts ever, rich and decadent. Hardly can anyone stop to one slice.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Crust
9 oz (250 g) digestive biscuits or graham crackers
6 tbsp (80 g) unsalted butter, melted
Cream Cheese Filling
2 pounds ( 1kg) cream cheese, room temperature
1 cup (240g) sour cream
1 cup (200g) sugar
1 tsp (5g) vanilla
5 eggs, room temperature
1 tbsp (8g) cornstarch
pinch of salt
lemon zest from 1 lemon
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300F (150C).
3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.
4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
5. Pour the cream cheese mixture over the prepared crust.
6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.
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Classic New York Cheesecake recipe | What a lovely cake
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We all love New York Cheesecake. This dense cheesecake is heavenly, and I absolutely love it. My recipe contains sour cream which adds acidity and I think it achieves a nice overall balance.
▶NY Cheesecake◀
Quantity: For one cheesecake of 15cm diameter
All ingredients need to be at room temp (approx. 20°C).
⊙Biscuit Base⊙
Digestive biscuits 80g
Melted butter 35g
Crush the biscuits, mix it with melted butter and push it down inside the pan. Bake at 175℃ for 12~15mins.
⊙Cheesecake filling⊙
Cream Cheese 300g
Vanilla bean just a bit
Sugar 90g
Eggs 60g
Cake flour 10g
Heavy Cream 60g
Sour cream 80g
① Lightly beat the cream cheese.
② Add sugar + vanilla seeds and continue beating.
③ Gradually add the eggs.
④ Add the heavy cream.
⑤ Sift in the cake flour and mix.
⑥ Finally add in the sour cream and mix well.
⑦ Bake at 170°C for 40~50mins (Pre-heat to 170°C)
How to store: Store in the fridge up to 3 days, freezer up to 2 weeks.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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Classic New York-Style Cheesecake Recipe
This classic New York-style cheesecake is rich, creamy, and smooth.
It's made with sour cream and heavy cream for the super soft, creamy texture that New York cheesecake is best known for!
My recipe is a super easy recipe made with simple ingredients and full of tips to give you the perfect, crack-free cheesecake. It's also a great dessert for Thanksgiving, Christmas, and other special occasions because it can be made up to two days in advance.
Ingredients:
2 packets of crushed biscuits
2 packages of cream cheese
Melted butter 100 gr
Sugar 1 glass
Sour cream 200 gr
Breakfast cream 150 gr
Corn starch 2 tbsp
Vanilla 1 tbsp
Half a lemon
2 eggs
How to prepare:
Step 1
First, mix the crushed biscuits with butter and spread them in the mold. Press the surface to make it smooth.
Step 2
Then, in another bowl, mix cream cheese with sugar and stir, then add sour cream, breakfast cream, 2 eggs and mix thoroughly. Add corn starch and vanilla and mix well until smooth. Finally, add half a lemon.
Step 3
Butter the sides of the mold and cover with parchment paper.
Cover the outside of the mold with foil. Add the prepared cream ingredients to the mold and on the biscuits and make the surface even and put it in the preheated oven.
Attention: Before that, you should pour boiling water into the oven tray.
Step 4
Put the tray in the oven at 180° C for 30 minutes, then set the temperature to 150° C and let it cook for another 30 minutes.
After cooking, take it out of the oven and put it in the refrigerator for 2 hours until it is ready.
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