Zero Failure New York Cheesecake
1.
Take a 6-inch movable bottom mold, spread grease paper on the inside and two layers of tin foil on the outer bread (wrap two layers of tin foil to prevent water from entering the mold. The inside is covered with grease paper because the cheesecake has a tender texture and high water content, so it cannot be like ordinary cakes. Inverted release from the mold, covered with greased paper to prevent damage to the appearance during demolding, which affects the appearance)
2.
Break the biscuits, add butter and mix well, then pour it into the mold and flatten (you can flatten the bottom of a 6-inch mold and press it hard) and put it in the refrigerator to freeze hard
3.
Put the cheese at room temperature to soften (it can easily press out the hole by pressing it with your hands). After beating smoothly with a whisk, add sugar and continue beating until the sugar is melted (basically no particles are enough. When adding other materials later) Will also make the sugar continue to melt)
4.
After the sugar has melted, the cheese paste is very smooth. Then add the eggs in several portions and mix well.
5.
After the eggs are completely mixed, add sour cream and mix well, then add fresh cream and mix well. If you want to add vanilla extract, you can add it and mix well at this time. The mixed cake batter is very delicate and smooth, and has a certain consistency
6.
Pour the cheese paste into the mold, pay attention! Do not use force to shake, just gently shake it left and right to make it even, shaking will produce large bubbles. Then prepare a darker baking tray, heat 1cm of water (just one-third of the cake batter) and bake at low temperature for one hour
7.
The baked cake should be kept in the refrigerator after it is completely cooled. It will be more delicious when it is warmed up a little while eating.
Tips:
1. What is cheesecake?
Compared with traditional cakes, the ratio of cheese cakes has no fixed form. The biggest feature is that there is no flour or only a small amount of flour in the materials used. The ratio of the liquid ingredients is high, and other milk fats are hardly used or only used in small amounts except cream cheese. And it has a variety of production methods, such as the method of mixing egg whites into meringue like ordinary cakes, and the method of mixing all the ingredients evenly without having to beat them. The baking methods are also more diverse, just like ordinary cakes. Bake directly, steam with steam, or put it directly in the refrigerator to cool and solidify
2. Precautions for the use of cream cheese Cream cheese cannot be frozen. After the frozen cream cheese is thawed, oil and water separation will occur, forming a lot of lumps. In this state, it is impossible to dissolve further and will directly enter the cake tissue. Although it will not change the taste, it is easy to destroy the texture of the cheesecake. For example, the temperature should be kept below 50 degrees Celsius, if the temperature of the cream is warmed up in the water, the temperature is too high, and the cream cheese will separate from oil and water.
3. What is the difference in taste of sour cream?
Among the various recipes of New York cheesecake, some only use whipped cream, and some only use sour cream. Only using sour cream can improve the sweet and sour taste of the cake and make the cake more refreshing. Using only fresh cream, you can make a richer and mellow cake.
4. When baking cheese cakes, use the water bath method to bake at low temperature. If you bake directly without heating water, the heat will quickly enter the inside of the cake, causing it to expand rapidly and cause swelling.
