June 16, 2013

New york style cheesecake

For the Crust:
  • 5 tablespoons unsalted butter, melted, plus 1 additional tablespoon, melted, for greasing the pan
  • 8 whole (4 ounces) graham crackers, broken into rough pieces and processed in a food processor into fine, even crumbs
  • 1 tablespoon sugar
For the Cheesecake:
  • 2 1/2 pounds (5 8-ounce packages) cream cheese, cut into 1-inch chunks, room temperature
  • 1/8 teaspoon salt
  • 1 1/2 cups sugar
  • 1/3 cup sour cream
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 2 large egg yolks, at room temperature
  • 6 large eggs, at room temperature

 heat oven to 165c°

In a medium bowl, combine graham cracker crumbs and sugar. Add 5 tablespoons melted butter and toss with a fork until the mixture is evenly moistened. Transfer the crumbs to the springform pan and  press
bake for 10 min 165°c

heat oven to 250°c

 In the bowl beat the cream cheese , about 1 minute.  Add the salt and sugar ; add the sour cream, lemon juice, and vanilla and beat  until combined, about 1 minute.
add the egg yolks and beat at low speed until thoroughly combined, about 1 minute.
add the remaining eggs 2 at a time, beating, about 1 minute.
 Pour filling over the crust and bake  10 minutes (250°c whitouth opening the oven)
 reduce the oven temperature to 95°c about 1 ½ hours.
Transfer the cake to a wire rack and cool

Strawberry Topping
  • 2 pounds strawberries
  • 1/2 cup sugar
  • pinch salt
  • 1 cup strawberry jam
  • 2 tablespoons juice from 1 lemon
u can make half dose

marinate  strawberry ,sugar & salt
add jam  and lemon juice combine well .

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