#新良first Baking Competition#classic New York Cheesecake

#新良first Baking Competition#classic New York Cheesecake

1. Take a 6-inch live bottom cake mold and put a little bit of butter around the bottom, put a circle of grease paper around the bottom, and wrap the outsole tightly with tin foil, and preheat the oven to 190 degrees.

2. Butter melts into liquid in heat insulation water for use

3. Beat the eggs slightly and set aside

4. Cream cheese + 45g sugar

5. Add the beaten eggs to the cheese in portions (about 10 times) and mix well with egg whipping (before adding eggs each time, make sure that they have been mixed well to avoid separation of water and oil. Stir slowly without beating, just mix well)

6. Pour the butter liquid and mix well

7. Prepare a deep baking pan with hot water about 1.5cm in depth, pour the cake batter into the mold, put it in the baking pan, and bake the lower layer in the oven for about 60 minutes

8. When baking the cake, you can prepare sour cream noodles. Mix sour cream + 10g sugar + lemon juice.

9. After baking, take a toothpick and insert it to the bottom and take it out. If there is no liquid on the toothpick, it means the cake is cooked out (if it is not cooked, put it in and continue baking)

10. Pour out the water in the baking pan and evenly spread the sour cream on the surface of the cake. Put it back in the baking pan and bake at 200 degrees for about 5 minutes (the sour cream is solidified). Take it out and put it in the refrigerator for 1 night.

Tips:

The cake tastes better after being refrigerated! It can also help shape the cake. Sour cream is Sour Cream, not yogurt. The two cannot be replaced by each other!
Sour cream is thicker than yogurt. If yogurt is used instead, the surface will not be solidified and will become watery!