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Classic New York Cheesecake}
Thursday, 3 July 2014 | 10:28 | 0Comment Hello.
The first recipe that I'm gonna post is the Classic New York Cheesecake recipe from Chef Anna Olson. I've tried this recipe a lot of time before. The first time I baked a cheesecake I used this recipe and it turns out great so I don't bother trying out other recipes.
INGREDIENTS
1 cup graham cracker crumbs or as substitutes, I used either oreo crumbs or marie biscuits crumbs
2 Tbsp sugar
¼ cup unsalted butter, melted, plus extra for greasing the pan
Cheesecake;
4 pkg 250 gram packages of cream cheese, at room temperature
1 1/4 cup + 2 Tbsp sugar
3 Tbsp cornstarch
2 tsp vanilla extract
2 tsp finely grated lemon zest
3 large whole eggs
1 large egg yolk
1 ½ cup sour cream (not low-fat), divided or I usually make my own sour cream by adding one or two tablespoons lemon juice to 1 and a half cup of cream
2 tsp lemon juice
Assembly
1. Preheat the oven to 350 F or 176 C.
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
3. For the cheesecake, increase the oven temperature to 400 F or 200 C. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often. Beat in the cornstarch, vanilla and lemon zest. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
4. Bake the cheesecake for 10 minutes at 400 F or 200 C and then reduce the oven temperature to 225 F or 107 C and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
5. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving.
I put a video of Anna Olson demonstrating this cake on her show, Bake with Anna Olson, that I found on Youtube. I absolutely love that show. I baked this cake for my mum's birthday last year and also the previous year. That's all for my first post. Bye! |
