Zero Fail New York Cheesecake

Overview

New York cheesecake is famous for its rich cream cheese taste and creamy texture. To enjoy the original taste of cream cheese, no flour is used in this New York cheesecake, which is made locally in New York and with as few ingredients as possible. No one can ever fail to make a New York cheesecake, so have fun making it along with me and enjoy. You have to read the tips.

Tags

• baking
• afternoon tea
• students
• cheese
• egg
• original biscuits
• sour cream
• unsalted butter
• vanilla extract
• whipping cream
• fine sugar

Ingredients

Steps

1. 1 Take a 6-inch removable bottom mold, line it with oil paper on the inside, and wrap two layers of tin foil on the outside (the two layers of tin foil are to prevent water from entering the mold, and the inside is covered with oil paper because the cheesecake has a fresh texture and high water content, so it cannot be demolded upside down like ordinary cakes. Cover it with oil paper to prevent damage to the appearance and affect the appearance when demoulding)

   

2. 2 Crush the biscuits, add butter, mix well, then pour into the mold and flatten it (to flatten it, you can take the bottom of a 6-inch mold and press it firmly) and place it in the refrigerator to freeze hard

   

3. 3 Let the cheese soften at room temperature (you can press it with your hands to make holes easily). Beat it smooth with a whisk, then add sugar and continue beating until the sugar melts (basically there are no particles. Adding other ingredients later will also cause the sugar to continue to melt)

   

4. 4 After the sugar melts and the cheese paste is very smooth, add the eggs several times and stir evenly

   

5. 5 After the eggs are completely mixed, add the sour cream and mix well, then add the fresh cream and mix well. If you want to add vanilla extract, you can add it at this time and mix well. The mixed cake batter is very smooth and has a certain consistency

   

6. 6 Pour the cheese paste into the mold, pay attention! Don't shake it hard, just shake it gently from side to side to make it even. Vibration will produce big bubbles. Then prepare a deeper baking pan, heat 1cm of water (just enough to reach 1/3 of the cake batter) and bake at low temperature for one hour

   

7. 7 After the cake is completely cooled out of the oven, it should be kept in the refrigerator. It will be more delicious when it is slightly warmed before eating.