American cuisine

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Simple and Tasty NY Cheesecake l No Cream, No Sourcream!

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Simple and Tasty NY Cheesecake l No Cream, No Sourcream!

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Today’s recipe is the cheesecake I talked about briefly in the video before. This is a recipe I learned at the pastry school in NYC I am currently attending. We made 4 cheesecakes a day and tasted them. I remember being surprised that this recipe with the least amount of ingredients was the most delicious. It is more delicious to eat after a few days in the refrigerator than on the day it was made. You can also freeze it and take one piece when you need it!

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Recipe

PRE TIME: 20 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr 10 min

4 SERVING

Ingredients:

Cookie crust
2.3 oz. Graham cracker
0.8 oz. Unsalted butter
0.17 oz. Sugar
Cheesecake batter
13.5 oz. Cream cheese
3.17 oz. Sugar
2.8 oz. Eggs
0.14 oz. Lemon juice
0.1 oz. Vanilla extract

Directions:

Cookie crust: Crush cookies and mix well with sugar.

Mix it well with the melted butter and press it on the floor. Put it in the refrigerator for a while to make the cheesecake batter.

Cheesecake batter: Loosen the soft cream cheese at room temperature without lumps.

Add sugar and mix well until sugar dissolves while pressing with a spatula.

Add room-temperature eggs and mix.

Add lemon juice and vanilla extract and mix.

Pour the finished batter onto the mold.

Bake in a hot water bath at 300 °F/150 °C for 50 minutes. (Based on Unox convection oven). Leave the baked cheesecake in the refrigerator for at least 6 hours to harden, then remove from the mold. Enjoy!