A light, a hint of richness
The soft fragrance flows in this mellow thickness
Melt-in-mouth cheese
Can you refuse such a soft cute little cute?
New Yorkers love desserts
Afternoon tea must be accompanied by a piece of cheesecake
The most classic of the cheesecakes is the New York cheesecake
Known for its rich, soft, thick texture, New York cheesecake is made from cream cheese, cream, eggs and sugar. In the 20th century, cheesecake was popular in New York. New Yorkers also created their own slogan for New York cheesecake – cheesecake arrived in New York and became a real cheesecake.
Since then, American New York cheesecake has become famous in the world, and over time, it has slowly evolved into the American New York cheesecake that we can see everywhere today.
The New York cheesecake shared today is a modified and upgraded version of MOF teacher, the production methods and steps are simple and easy to use, so that you can eat New York in one bite and make it easily at home!
Hazelnut puff pastry
Cane sugar 200 g low gluten flour 200 g butter 200 g hazelnut flour 200 g orange peel 1 lemon crank
1. Soften the butter. The powder is sifted.
1. Pour all ingredients into the cooker and mix slowly with a fan-shaped blender.
2. Mix well, take out, use a large hole mesh screen to compress into small particles, cover with plastic wrap, put it in a freezer cabinet and freeze hard.
3. After freezing, take it out, gently rub it open by hand, put 150 grams of puff pastry in the circle mold with a diameter of 18 cm, slightly flatten it, put it in the wind oven, bake at 150 ° C for 18 minutes and then take it out, do not take off the mold, set aside.
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Cheesecake filling
Whole egg 175 g egg yolk 35 g baby sugar 200 g ground cinnamon 2 g vanilla pod 1 Lats cream cheese 1200 g corn starch 30 g light cream 200 g lemon juice 50 g
1. Vanilla pods to take seeds.
1. Pour whole eggs, egg yolks, baby sugar, cinnamon powder and vanilla seeds into a small bowl and stir well with a hand-held blending ball.
2. Soften the Philadelphia cream cheese to a paste, add to Step 1 and stir well with a hand-held blending ball.
3. Add cornstarch and stir well.
4. Add light cream and lemon juice and stir well, the batter is in the form of a viscous fluid.
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Raspberry puree
Raspberry fruit paste 360 g caster sugar 60 g pectin powder 4.5 g
1. Heat the raspberry fruit in a pot, add the mixture of pectin powder and baby sugar, stir well with a hand-held mixing ball, continue to heat until boiling, turn off the heat.
Whisk the cheesecake filling
Philadelphia cream cheese 225 g mascarpen cheese 75 g lemon juice 10 g ground cinnamon 1 g powdered sugar 100 g vanilla pods Half a light cream 250 g
1. Cut the Philadelphia cream cheese and mascarpone cheese into cubes and place at room temperature to soften.
1. Put all the ingredients into a measuring cup, stir well with a homogenizer, filter with a fine mesh sieve, and set aside.
Group
Strawberries to taste
Raspberries to taste
Favna Diamond Mirror Sauce to taste
Moisture-proof powdered sugar to taste
Green chocolate rim appropriate amount
Green chocolate insert to taste
1. Pour the cheesecake filling into the hazelnut puff pastry and spread over, about 630g each.
2. Place "Step 1" in an open oven and bake at 180 °C for 25 minutes, reduce the oven temperature to 155 °C, bake for 35 minutes, and cool out of the oven.
3. Pour the raspberry puree onto the surface of the baked cheesecake filling and gently shake to smooth the surface.
4. Place fresh strawberries on the surface of the raspberry puree, heat the Favna Diamond Mirror Sauce, pour into the spray gun and spray on the surface of the strawberries.
5. Sprinkle a layer of moisture-proof powder on the surface of the raspberries and decorate the gaps in the strawberries.
6. Fill the cold whiskered cheesecake filling in a framed bag with a large round serrated spout and squeeze into the gaps in the strawberries, not obscuring the raspberries.
7. Green chocolate trim accessories made on the side of the cake.
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8. Insert green chocolate inserts of different sizes on top of the cake.
Tips
1. The main ingredient for making New York cheesecake is cream cheese, which determines the taste of cheesecake, and needs to be softened at room temperature before use, which is more effective. 2. After the cheesecake is baked, take a clean knife and use the tip of the knife to quickly make a circle along the inner edge of the cake mold, so that the top part of the cake is detached from the mold to prevent the surface of the cake from cracking. 3. New York cheesecake is available in both water bath and dry cooking. The traditional method is to use dry roasting, baking the sides and surface of the cake to burn yellow, full of aroma. The cheese of the water bath method tastes better. 4. New York cheesecake is decorated with fresh strawberries and raspberries for a better taste.