Cheesecake

Cheesecake

A traditional New York-style cheesecake is among the world’s greatest desserts, in my humble opinion. It’s a simple dessert, but most cheesecakes and cheesecake recipes, in my opinion, fall short of expectations. Don’t worry, though; I’ve made the finest cheesecake recipe you’ve ever tried. It is incredibly rich, creamy, and flavorful. Never again will you need a recipe.

Ingredients:

  1. Graham crackers, 190g
  2. 35g sugar,
  3. 75g melted butter without salt

Cheesecake

  1. Full-fat cream cheese3 2 ounces (4 8-ounce blocks)
  2. 325g (1 ½ cups) of granulated sugar
  3. Half a teaspoon of salt
  4. 1 teaspoon pure vanilla
  5. Four big eggs
  6. 120g (½ cup) of heavy cream
  7. One cup of 240g sour cream
  8. One tablespoon cornstarch
  9. two to three tablespoons of lemon juice

Topping

Extra heavy cream for decoration (optional)

Instructions

  • After bringing all ingredients to room temperature
  • Set oven temperature to 350°F (conventional).
  • In a food processor, pulse the butter, sugar, and graham crackers until very smooth.
  • Grease a 9-inch springform pan from bottom to top, then add the crust ingredients. Press firmly using a measuring cup. You are able to slightly push up the edges. Turn the oven down to 325F after 8 minutes of baking.
  • Cream the cream cheese until it becomes creamy, around 3 to 5 minutes, for the cheesecake batter. Ensure that everything combines evenly by continuing to scrape down the sides of the dish. After adding the sugar, salt, vanilla, and cream again, mix thoroughly for five minutes.
  • In another bowl, crack your eggs and whisk them just a little bit. Avoid overbeating the eggs as this can lead them to become airy and give the cheesecake a spongy feel. Gently incorporate them into the batter, using a low speed to mix until just blended. Incorporate the sour cream, cream, lemon juice, and cornstarch, and blend on low speed until thoroughly blended. Continue scraping the bowl’s sides.
  • Fill the crust with the batter. Use aluminum foil to firmly seal the outside of the pan (not the top).
  • Put a big tray in the oven and add one to two inches of boiling water to fill it.
  • After submerging the pan in water, bake it for 75 to 80 minutes. Keep the oven closed. The cheesecake should have firm edges when it’s finished.
  • Allow to cool for fifteen minutes at room temperature. Next, carefully work your way around the cheesecake’s edge with a butter knife or offset spatula to remove any remaining residue from the pan’s edges. By doing this, you can ensure that the cheesecake will cool without cracking. The cheesecake needs to chill in the refrigerator for a whole night before being taken out of the pan;
  • DO NOT OPEN THE PAN OR LOOSE THE PAN’S EDGES. Let cheesecake cool at room temperature for two to three hours. Place in the refrigerator and let it sit there overnight. If desired, garnish with whipped cream and proceed to serve!
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