New York Cheese Cake recipe-Chinese Food-best chinese food recipes-cooking food

New York Cheese Cake

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Of all the cheesecakes, my favorite is the original New York Cheesecake. It's very fragrant and delicious. The pure cheesecake is incomparable. My friends all know that I like to make this cake very much. And I've made it too many times. Haha ~ I've used the recipe for so many years. I've written it before. But I didn't take photos seriously. Some time ago, there was a party. I made a take it with me. I was just resting at home and finally had time to take a picture. Let's write it again. Because this cake is really well received. It's easy to make. I have tried this recipe many times by myself and finally determined the proportion. It's very fragrant and delicious. This is the component of the 8-inch round cake mold.

Cooking ingredients

Cooking Steps

Step1:Take a picture of the materials. Take cream cheese out of the fridge in advance and leave it at room temperature to soften for at least an hour. It can be cut slightly to accelerate the softening speed. (softening is for better mixing after that. It's not easy to agglomerate, and the texture is finer and smoother). * I use Philadelphia. It's usually available in larger supermarkets. If there's no such brand, it's OK. I've used anchor's, too. But I don't think it's as good as Philadelphia's

Step2:Oreo scrapes the sandwich off. Just biscuits. (you can omit this step if you can buy a whole bag of orioles in China

Step3:Put it in a compact bag. Crush it with a rolling pi

Step4:Melt 50g butter. Pour it into the cracker and mix wel

Step5:Spread a layer of oiled paper on the bottom of the cake mold. Break the biscuits into pieces and press them firmly with a spoon to form a bottom. Refrigerate in the refrigerator.

Step6:Now prepare the batter. Add sugar to softened cream cheese. Stir. (it should not be too hard to stir. If it's hard, it must be insufficient softening. Please wait. The texture should be smooth after mixing

Step7:Break up the eggs. Pour them in and stir them (it will be like this at first. Stir them for a while and then they will gradually merge

Step8:State after fusio

Step9:Melt the butter and add it slowly and mix well.

Step10:When the butter is all absorbed into the paste, sift in the flour and mix well.

Step11:Take out the cake mould which has been put into the refrigerator and pressed on the bottom. Grease the side of the mould. Roll a circle of flour. Pour in the cake paste. Wrap the tin paper on the bottom. Pay attention that the tin paper can't be broken, because it will be baked by water bath later

Step12:Put the cake mold into the baking tray. Pour in hot water. Put the baking tray into the preheated 170 degree oven. It's better to put it on the lower layer. Bake for about 45 minutes. Pay attention to observe the color on the surface of the cake.

Step13:It doesn't matter if the surface color is uneven. And it will sink in the middle after cooling. Generally, New York Cheesecake will be coated with sour cream in the middle. However, it should be hard to find in China. If you like sour taste, I suggest you use Greek yogurt instea