The first time I ate New York cheesecake was at Starbucks, my friend said that her favorite cake was the New York Cheese Cake. If a foodie said her favorite cake, be sure to try it as another foodie. Although the appearance is very common, it is definitely My cup of tea. A sinful feeling of going down, I want to say that I only taste it, and then I will pick up the fork without knowing it, and eat the whole piece of cake one by one. Going home immediately, I started to do all kinds of research. I went to the kitchen, plus some foreigners, and I almost found it for 2 days. Finally, I locked the recipe into the kitchen "LoveAqueCheese" kitchen maker, in the process of doing it. Also found this party is Chantal's New York Cheesecake from the English website allreceipes as a very lazy to eat, to be a delicious cake, the recipe is simple and easy to do is also very important. This recipe does not need to send protein, and all kinds of things are mixed together in order. In addition to the longer time, there is no difficulty in baking. The most important thing is that after roasting, it is 100,000 times better than Starbucks. It is super delicious, super delicious and super delicious. Especially take it out from the frozen layer for 10 minutes, cut it and eat it just right, it is the taste of ice cream. This is a 6-inch formula, I think the size of 6 inches is just right. It is very convenient to store. A cake is cut into 8 pieces, and a small piece is eaten. The guilt is also much less. Updated in March 2017: Some kitchen friends said that the cake was too sour, the solution, one should not let the sugar reduce, and the weight of the lemon juice was reduced with cream.
The sour cream can be made 1 hour in advance, and the cream cheese is softened at room temperature. Spray some oil on the cake mold to facilitate demoulding.
The biscuits were placed in a plastic bag and crushed with a rolling pin. At the same time, open the oven and fire up and down 170 °C.
The butter was heated in a microwave oven for 40 seconds to form a liquid.
Mix the biscuits and butter. After mixing, you can hold the biscuits by hand. If you can make them, you can put them into the cake mold and press them into the bottom. After pressing, put it into the freezer to freeze.
Put a large bowl of cream cheese and stir it at low speed. Adding sugar, I use a chef machine to stir at a low speed until smooth. The reason why the speed cannot be high is that too much air will be driven at a high speed, and the finished product will have many bubbles.
Add milk and an egg, stir evenly and stop for about 10 seconds (you can also change hands and stir). Add another egg and stir evenly to stop immediately. Stirring too much, many bubbles in the finished product
Pour in sour cream, vanilla extract, regular flour, and mix well to stop.
There are still a lot of bucks in the batter at this time, I will sift twice, so that the batter is fine enough. (not the appearance association, this step can be omitted)
Fine and detailed batter
Pour into the mold, let it sit down, there will be bubbles floating up, knock the mold on the table, the bubble will disappear. Big bubbles can be broken directly with a toothpick.
Put in a preheated oven and bake at 170 ° C for 15 minutes. If it feels cracked during the period, lower the temperature quickly. After 15 minutes, the temperature is lowered to 120 ° C, and the baking is continued for 60 to 90 minutes. During the period of looking at the water in the baking tray, it is best to add the water at a time. Shake the finished product back and forth. If it doesn't shake, it can't be baked too much. If it is too dry, the cake will crack. I usually bake for another 70 minutes. At this time, the water in the baking tray is almost dry.
After baking, take a release knife or a knife and slowly separate the cake from the baking tray to prevent the surface from cracking when the cake cools. **If you are using a non-stick mold, you do not need to do this step.
After the cake is completely cooled, you can wrap the plastic wrap. You don't need to wrap the kitchen paper. If you bake it a few times before, it will have some water in the center of the plastic wrap. It will drip onto the surface of the cake and affect the appearance of the finished product. So this time, the kitchen was specially added. Paper, but the cake is cracked, but it does not affect eating. **Updated in January 2017, it can be frozen or refrigerated. It feels good to add kitchen paper, and it is also good to pack the plastic wrap for one night. Can not eat can be frozen.
Before eating, take the cake out and let it dry for 10 minutes, demoulding. Before cutting the cake, soak the knife in hot water, dry it with paper, and the cake that is hot cut out will be neat. You can spread some fruits to make the cake more beautiful.
1. Updated in January 2017, it can be frozen or refrigerated. It feels like adding kitchen paper. It is also good to pack the plastic wrap for one night. Can't finish eating and then freeze. 2. Cream cheese must be softened at room temperature, otherwise the first step is difficult to stir and smooth, there will be small particles. 3. The original 150 grams of sugar, the amount of this sour cream, but many kitchen friends think 100 grams of sugar can also. Later, I tried 100 grams of sugar and it was not bad, it was reduced to 100 grams. Slowly, many cooks start to lose sugar, and there are kitchen friends who think that the cake is sour, so it is not a blind sugar reduction. If you want to reduce sugar, please reduce the amount of sour cream. Too little cake with sugar reduction will also be dry. 4. Ordinary flour can be replaced with corn flour. 5. In March 17th, I did it again. I found that the bottom of 60 grams of biscuits is really very small. This time it has doubled the amount, it should be good.