New York cheesecake, is one of the most popular cakes in the world, in all kinds of large hotels, all kinds of dessert shops, cafes have its presence, or its other form. Today I would like to share with you a super delicious recipe, which combines sour cream and cream cheese, and the two kinds of milk sour cream are mixed, and the baked cheesecake is pure and just right to eat. Its production method is very simple, the order is very fast, in addition to suitable for family sharing, but also suitable for private rooms, or friends who open cafes to sell.
formulation
Cake base: 70g whole wheat biscuits/digestive biscuits, 20g butter
Cheesecake: 200g cream cheese, 100g sour cream, 65g sugar
8 g cornstarch, 2 whole eggs, 130 ml light cream
12ml lemon juice, 3g mandarin mandarin (optional)
Raspberry jam (optional) 100g frozen raspberries, 30g sugar, 5g lemon word
Step 1. Cake base
The biscuits are first crushed, then melted unsalted butter is poured and mixed well, then poured into the mold and flattened with a spatula, pressed firmly, and sent to the refrigerator for refrigeration and solidification.
2. Cheesecake
The cream cheese is softened in the greenhouse for a while, then pour in sour cream and caster sugar and mix well.
Stir until smooth and particle-free, as shown in the image above.
Then add the cornstarch and stir until smooth, dry powder-free.
2 eggs are added twice and stirred well, and the next egg is added to the next egg.
Add light cream and stir well, light cream with a higher milk fat content will be more delicious, such as a blue windmill with a milk fat content of 38%.
Then add 12ml of lemon juice and stir well, about half a lemon juice. At the same time, here is added citrus manyi seasoning, citrus manyi is a French orange cognac liqueur, no can not be added.
Stir well and sift the cheese paste once
Pour the cheese paste into the mold, the mold is surrounded by a circle of oil paper, easy to remove the mold, and a layer of tin foil is covered on the outside to prevent leakage and water ingress.
Place the mold in a baking dish, pour in 1 cm deep boiling water and bake in a preheated oven at 150 degrees for 1 hour.
Open the oven door a little after baking and let it cool in the oven. After cooling, there is no need to release the mold, then seal the plastic wrap and send it to the refrigerator for refrigeration overnight.
3. Raspberry jam
Pour the frozen raspberries into the milk pan, fresh or good, add the sugar and stir well.
Cook until the juice of the raspberries comes out, add the lemon juice and stir well, turn off the heat, and if you feel that the juice is too thin, you can cook for a while.
Sift out the jam, cool it and refrigerate it before use.
Demoulding, cutting, perfect!
-Tips-
1, sour cream is added to the cream of some lactic acid bacteria fermented, because the sour taste is similar to lactic acid bacteria, so it is called sour cream (sour cream). Sour cream is rich in fat and nutrients needed by the human body, and it is often used as a dipping sauce in Russia or Europe. If not, it can be replaced with solid yogurt.
2, by the time of the second step, it is ready, and you can eat it the next day, but in order to neutralize the heavy cheese flavor, here is prepared sour raspberry to dissolve.
*Graphic source network intrusion and deletion*
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