Cheesecake «New York»

Cheesecake «New York» (workshop)

Cheesecake «New York».

Classic cheesecake on a thin flat shortcake biscuit with air creamy texture. He decorates it with fresh blueberries golden miracle to keep his cooking tradition. Cheesecake «New York».

We will need these ingredients:

For the cake:
• ready sponge cake with a diameter of 25.5 cm

Cheesecake «New York»

For filling:
• 225 g caster sugar
• 3 tbsp. l. starch
• 700 g of fatty cream cheese
• 2 eggs
• 1 vanilla pod
• 300ml double cream
• icing sugar for dusting
• blueberries or blueberry supply

Utensil:
• Round shallow silicone baking dish with a diameter of 22.5 cm
• baking tray

Cheesecake «New York»

Cooking method:

How to prepare the ground and cream
1 Preheat the oven to 180 ° C. With the help of a plate diameter of 22 cm, cut the cake around the edges in a perfect circle, so that he got into shape. Align horizontally to a smooth surface and transfer to a form.
2 Mix the sugar with starch and rub with cream cheese in a perfectly smooth mass.

Cheesecake "New York"
3 beating, enter the egg. Cut the vanilla pod lengthwise and scrape the seeds with the tip of a knife. To mix them into the cream. Pod is no longer needed.
4 Pouring cream in a thin stream, whisk continuously mass mixer until a thick smooth creamy consistency. Spend a little time, but will achieve a perfect result.

Cheesecake "New York"

The filling and baking.
5 Put the form on a baking sheet and pour the prepared filling on the cake. Place in the oven on the shelf below the deep pan half filled with warm water. Cheesecake Bake 50-55 minutes until golden brown and filling solidification.

Cheesecake "New York"
6 Leave the cheesecake off in the cooling oven (with door ajar) for 15 minutes. Remove from oven and let cool completely. Carefully lay out the form completely cold product.
7 cheesecake sprinkle top with powdered sugar and garnish with blueberries.

Cheesecake "New York"

Cheesecake "New York"

About the dish:

For 6-8 people:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes cooling +
The temperature of the oven: 180 ° C

Effortless perfection
Melting in the mouth creamy soft texture that resembles souffle cheesecake, although not suffer from this form of the product and cut it into neat portions very simple. And all because in the filling of cream cheese, eggs, sugar and starch there — he’s the cream gives the desired density. Cream cheese rubbed with cream to the consistency of a perfectly smooth, and you do not risk to spoil the last excessive whipping. But if pressed for time, put all the ingredients for the cream in the bowl of a food processor and mix into a homogeneous mass. Then add the cream and mix again (no longer than 30 seconds).

The goal — the best result
After baking the cheesecake it gets a little fragile, so it is very important to give it to cool completely before shifting into the dish (otherwise it will fall apart). Put on the shelf below the form cheesecake pan with warm water, which evaporates in the oven, the stuffing will ideally propechsya and harden, but remain at the same tender and soft. With light pressure on the finished product is golden brown you will feel elastic hardened stuffing. If the surface is too light, it can be browned under the grill further. If you leave off the finished cheesecake in oven with door ajar to cool for 15 minutes, then the risk that the surface is cracked, will decrease.

Council:
If you do not like the biscuit base, make a cake from biscuit crumbs, although the structure in such a cheesecake, of course, will be different. Put in a plastic bag 200 g diet or baby biscuits, tie the bag and crumble cookies with a rolling pin. Melt 125 grams of butter in a saucepan, mix with his cookie crumbs. Transfer the resulting homogeneous mass in the form, level, tamping well. Bake the cheesecake and let cool completely to the cake from pastry froze.

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