Chinese Food
Zero failure New York Cheesecake
(107927 views)New York Cheesecake is famous for its rich taste and creamy texture. In order to enjoy the original flavor of cream cheese, do not use flour in the New York Cheese cake made locally in New York, and use as few ingredients as possible. No one can make a failed New York Cheesecake. Please follow me to make it. Enjoy it. Notice the tips.
Cooking ingredients
Cooking Steps
Step1:Take a 6-inch movable bottom mold. Put oil paper on the inside and two layers of tin paper on the outside (two layers of tin paper are wrapped to prevent water from entering the mold. The inside is covered with oil paper because the texture of cheese cake is fresh and tender, and the water content is too much. It can't be inverted and demoulded like ordinary cakes. Lay oil paper to prevent damage to the appearance and affect the appearance when demoulding
Step2:Break the biscuits. Mix in the butter, pour it into the mould and smooth it (flattening can be done by pressing the bottom of a 6-inch mould with force). Freeze it in the refrigerator
Step3:Soften the cheese at room temperature (press it to press out the hole easily) and beat it smoothly with an egg beater. Add sugar and continue to beat until the sugar melts (basically there is no particle. Other materials will also make the sugar melt when added later
Step4:When the sugar melts, the cheese paste is smooth. Then add the eggs several times. Stir well
Step5:Mix the eggs completely. Add the sour cream and mix well. Then add the fresh cream and mix well. If you want to add vanilla essence, you can add it and mix well. The mixed cake paste is very smooth and smooth with a certain consistenc
Step6:Pour the cheese paste into the mold. Pay attention. Don't shake it hard. Shake it gently to make it even. Vibration will produce big bubbles. Then prepare a deep baking pan. Heat the water for 1cm (up to one third of the cake paste) and bake at low temperature for one hou
Step7:After the cake is cooled completely, it should be refrigerated in the refrigerator. When eating, it is more delicious to reheat slightly.
Cooking tips:1. What is cheesecake? Compared with the traditional cake, cheese cake has no fixed proportion. The biggest feature is that there is no flour or only a small amount of flour in the materials used. The proportion of liquid materials is high. Except cream cheese, there is little or no other cream. And there are many ways to make it. There are many ways to make it, such as the way to mix the protein cream with the protein like the ordinary cake, and the way to make it without the need to beat all the materials directly and evenly. There are also many ways to bake it, such as baking it directly like the ordinary cake, steaming it, and cooling and solidification it directly in the refrigerator. 2. The classification and characteristics of cheesecake can be divided into two categories according to different baking methods. The first category is the mousse cheesecake which is directly put into the refrigerator to cool and solidify. This cake is baked with gelatin, such as gelatin, to solidify the cake. It is characterized by pudding or ice cream.
Thank you.
Zero failure New York Cheesecake is great
Perfect
Zero failure New York Cheesecake, a little more sugar will taste better