New York cheesecake
material
Special utensils
6 inch live-bottom cake mold, manual whisk
Cake body:
A: Cream cheese 250 g, caster sugar 60 g Sour cream 100 g, caster sugar 10 g B: 100 g sour cream, 2 tbsp yogurt, 2 eggs
Remarks: 200 g of sour cream, made from 200 g of animal whipped cream plus 2 tsp of concentrated lemon juice.
Biscuit base material Oreo biscuits (decoy) 90 g, butter 35 g
Make an Oreo cookie base and remove it from the refrigerator.
Bake (1) Above the heat, 160 ° C, the penultimate layer (bottom layer of water tray) bake for 30 minutes (2) Remove the water tray, turn the heat up and down, 170 ° C and bake for 30 minutes.
Add 200 g of animal whipped cream to 2 tsp of concentrated lemon juice.
Stir well with a teaspoon to combine.
Let stand for 20 minutes, condense into semi-solid sour cream, wrap in plastic wrap and refrigerate.
Cut the cream cheese into small pieces and heat the sugar insulation to form a paste.
Add the butter while hot and stir until a particle-free slurry.
Add the whole eggs twice and mix well. Add 100 g of sour cream and mix well. Mix the cake paste.
Remove the frozen cookie mold and pour the cake paste into the mold.
Preheat the oven, heat up and down, at 160°C, pour a second layer (bottom water tray) and bake for 30 minutes.
After 30 minutes, remove the water dish, turn the heat up and down, dry bake at 170 °C for 30 minutes.
Mix 100 g of sour cream with 20 g of caster sugar and pour over the baked cake face.
Re-bake in the oven at 170°C on single heat for 5 minutes. After cooling, refrigerate for another 6 hours before demolding.
Production tips
When making the biscuit base, be sure to press it flat and tightly so that it will not be loose when de-die and cut into pieces.
After the cake mold is made into the biscuit base, it can be brushed with a layer of butter on the side and then moved to the refrigerator to freeze, so that the baked cake is easier to remove from the mold.
Selected from the book "Magic Hand Baking", all rights reserved.