New York Cheesecake
New York cheesecake is one of the most popular cakes in the world. It can be found in all kinds of large hotels, dessert shops, and cafes in the world, or another form of it.
The New York cheesecake is very classic. The rich cheese and the heavy taste make people unable to help repurchase after eating. Today I will share with you a super delicious recipe, which combines sour cream and cream cheese, these two kinds of milk and sour cream. The mixed, baked cheesecake is pure and delicious.
What makes you happy is that as the most basic heavy cheesecake, its production method is very simple, and the order is very fast. In addition to being suitable for family sharing, it is also suitable for private homes or friends who open cafes to sell~
What makes you sad is that as a heavy cheesecake, you will definitely use a lot of cheese, which is equivalent to eating a fat 5 kg!
New York Cheesecake / Recipe
Cake bottom:
70g graham crackers/digestive crackers
20g butter
Cheesecake:
200g cream cheese
100g sour cream
65g sugar
8g corn starch
2 whole eggs
130ml whipping cream
12ml lemon juice
3g mandarin orange (optional)
Raspberry jam (optional)
100g frozen raspberries
30g sugar
5g lemon word
Mold size: 6 inches
Production Process
Cake bottom
- Crush the biscuits first, then pour in the melted unsalted butter and mix thoroughly, then pour it into the mold and flatten it with a spatula, compact it, and send it to the refrigerator to freeze and solidify.
Cheesecake
- The cream cheese is softened in the greenhouse for a while, then pour in the sour cream and fine sugar, and mix well. Sour cream is fermented by adding some lactic acid bacteria to the cream. Because the sour taste is similar to lactic acid bacteria, it is called sour cream. It is rich in fat and nutrients needed by the human body. It is often used in Russia or Europe. Dip. If not, you can use solid yogurt instead.
- Stir until smooth and no particles, as shown in the picture above
- Then add cornstarch and stir until it is smooth and without dry powder.
- Add 2 eggs in two parts and mix well, and mix well before adding the next egg!
- Add whipped cream and stir evenly. The whipped cream is more delicious if the cream content is higher, such as the blue pinwheel with 38% milk fat.
- Then add 12ml of lemon juice and mix well, about half a lemon juice is enough. At the same time, the Mandarin Marni flavor is added here. Mandarin Marni is a French orange cognac liqueur.
- Sift the evenly stirred cheese paste
- Pour the cheese paste into the mold. There is a circle of greased paper inside the mold for easy demolding. A layer of tin foil is placed on the outside to prevent leakage and water ingress.
- Put the mold into the baking tray, pour 1cm deep boiling water, and put it into the preheated oven to bake for 1 hour
- After baking, open the oven door and let it cool in the oven. After cooling, there is no need to demould, then seal with plastic wrap and put in the refrigerator overnight.
At this point, it is ready and can be eaten the next day. However, in order to neutralize the heavy cheese flavor, the sour raspberries are prepared here to relieve the greasiness.
Raspberry jam
- Pour frozen raspberries into the milk pan, fresh or not, add sugar and stir well,
- After the raspberry juice comes out, add lemon juice and stir evenly. Turn off the heat. If the juice is too thin, you can cook for a while.
- Sift the jam out, cool it down and use it in the refrigerator.
- Demoulding, cutting, perfect!
Topped with bright raspberry jam, it is delicious!
Come, try the pleasure of having a bite of 5 pounds.
Tips
It is recommended to use UFM1000P, a high-volume ultrasonic machine capable of cutting cheesecake round products. The machine has dual product holders and fully automatic product positioning, indexing and roll feed separator blades. The device also has a light curtain safety sensor, eliminating the need to open and close the door, thereby reducing cycle time. This machine is most suitable for manufacturers who produce 300 or more products per hour.
