New York Cheesecake
1.
Prepare the ingredients for the cheese paste;
2.
Prepare the ingredients for the bottom layer of the cake;
3.
Cut the baking paper into long strips and circles of appropriate size, and place them on the bottom and sides of the cake mold respectively. Use a little softened butter to smear the sides and bottom of the mold, and stick the baking paper tightly;
4.
After the walnuts are slightly roasted in the oven at 150 degrees, chopped and set aside;
5.
Pack the graham biscuits in a sturdy food bag and crush them with a rolling pin;
6.
Pour crushed biscuits into the container, add crushed walnuts, melted butter and maple syrup and mix well;
7.
Spread it on the bottom of the mold and press it firmly with a spoon to make the surface smooth;
8.
Beat 1 egg and 1 egg yolk for later use;
9.
Put the cream cheese in the mixing bowl and use an electric whisk to make it into a fine shape as shown in the picture;
10.
Add caster sugar;
11.
Add honey
12.
Add lemon zest;
13.
Add fresh cream and stir well;
14.
Then add corn starch and mix well;
15.
The appearance after mixing;
16.
Then slowly add the beaten egg and egg yolk in 3 times, mixing well each time;
17.
Add lemon juice and mix well;
18.
Take another mixing bowl, add egg whites and fine sugar to make meringue; make meringue please refer to vanilla chiffon cake: steps 8-11 http://m.meishichina.com/blog/539795/#0- qzone-1-55871-d020d2d2a4e8d1a374a433f596ad1440
19.
Add the meringue into the mixing bowl of the egg yolk and cheese mixture that has been mixed in step 19 in 2 times, and stir evenly with a rubber spatula to form a cheese paste;
20.
Wrap 2 layers of tin foil on the bottom of the mold;
21.
Pour the cheese batter into the prepared mold, smooth the surface with a spoon, and preheat the oven at 150 degrees;
22.
Put the mold into the center of the deep baking pan, add 80 degrees hot water until the baking pan is 6 or 7 minutes full;
23.
Then put it in a preheated oven at 150 degrees and bake for 50 minutes;
24.
When the baked cheesecake is hot, insert a knife between the cake and the baking paper on the side, and make a circle along the mold to separate the cake from the baking paper;
25.
After the cake is completely cooled at room temperature, there is no need to demould, cover with plastic wrap and put it in the refrigerator overnight; put the movable bottom mold on a can, remove the mold, and gently insert the cake knife into the round of the mold. Separate the cake from the mold at the bottom of the shape, place it on the turntable with a cake holder, and gently tear off the baking paper;
26.
Distribute the fresh cream and caster sugar until 7; For cream whipping, please refer to the coffee flavored tree stump cake roll: the look in step 18: http://m.meishichina.com/blog/539874/#0-qzone-1 -78868-d020d2d2a4e8d1a374a433f596ad1440
27.
Pour full whipped cream on the surface of the cake, gently turn the turntable, use a spatula to smooth the whipped cream on the surface of the cake, and then evenly spread the whipped cream on the side of the cake;
28.
Use the back of the spoon to draw a spiral pattern on the surface of the butter cake;
29.
Lightly press the side with a spatula to make a wide pattern;
30.
Picture of the overall completion;
31.
Just decorate with strawberries, blueberries and mint leaves;
