NEW YORK CHEESECAKE
My eerste kaaskoek Saterdag aand gebak my man sê vir my, Jakkals prys sy eie kaaskoek online resep, dis ‘n hengse koek ek het nie besef die resep het ‘n resep aangeheg vir ‘n kleiner koek nie. Die koek is hemels, ek dink in Suid Afrika sal dit baie kos om die koek te maak. Philadelphia kaas hier in die US kos baie goedkoper.
In verband met die kors, ek het sommer SA Tennis beskuitjies en botter gebruik, nie hulle resep nie. Die resep lyk lank, maar dit is uiters maklik.
NY-Style Cheesecake THIS recipe is the ULTIMATE!
Baking Time 75 min + 1 hr + 8 hrs in refrigerator (or better: overnight)
Servings ca. 16
For the Cheesecake’s Crust:
11-14 Graham Crackers or any other type of wheat cookies
6 tablespoons melted butter
butter for pan (important: room temperature)
2 tablespoons sugar
pinch of salt
For the Cheesecake (one 10-inch cake):
3 1/2 pounds (7 x 230 g packages) philadelphia cream cheese (important: room temperature)
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream (important: room temperature)
1 1/2 teaspoons pure vanilla extract
5 large eggs (important: room temperature)
Preheat your oven to 180°C.
Butter the sides and bottom of a 10-inch springform pan.
Now wrap exterior of the pan (including base) in a double layer of foil.
To make the crust for the cheesecake, process graham crackers in food processor until fine. Now you can combine the crumbs, the melted butter, sugar, and salt in a medium bowl.
Transfer the mixture to the pan and pat it into a flat layer using the bottom of a glass or meat pounder to make it even.
Put the springform pan in the refrigerator for about 15 minutes. Then place it on a baking sheet and bake until the crust is firm, for about 15 minutes. Let the pan cool completely. (with left over cheesecake mix you can also fill cupcakes with cheesecake)
Now beat Philadelphia (best brand for me!) cream cheese in a large bowl, on medium speed until well combined and fluffy, for about 3 minutes (scrape down the sides too)
In another large bowl, whisk together the sugar and flour. Set your mixer on low speed and add the sugar mix to the cream cheese. Mix until well combined and smooth.
Now it is time to add the sour cream and vanilla. Mix again until smooth.
Add the 5 eggs, one at a time though, beating until they are just combined (do not overbeat)
Now we are almost done.
Pour the cream cheese filling into your springform pan. Place the pan inside a large, roasting pan. My springform pan fit right into it, I did not have much space left
Carefully pour boiling water into the roasting pan. Pour in halfway up sides of springform pan. This will prevent the cake from cracking. It worked for me. Hopefully for you too.
Bake for 45 minutes, then reduce oven temperature to 325 degrees and continue baking your New York Cheesecake until it is set but still slightly wobbly in the center, another 30 minutes.
Turn off your oven but leave your cake in oven with the door halfway open for a good hour.
Now transfer the spring form pan to a wire rack and let the cake cool completely. Refrigerate it uncovered overnight. Then you get the best result 🙂
Before you unmold the cake, run a knife around the edge of the cheesecake. And also: When cutting out slices, hold the knife under hot tap water. Dip the knife into hot water and then wipe it on a clean towel before making a new cut. This method will prevent chunks of cake from the previous slice you made from depositing on top of the next slice. I tell you, this is great and it looks really good too.
Now bake your cake. It is not even that hard. I know it sounds so challenging, to bake your own favorite cheesecake recipe.
Some people do not want to have such a huge amount of cheesecake
SMALLER CHEESECAKE
For the Crust:
11-14 Graham Crackers
6 – 8 tablespoons melted butter
butter for pan (important: room temperature)
4 – 5 “grinds” of sea salt [1 “grind” equals one twist of a salt mill]
For the Cheesecake (one 9- or 10-inch cake):
4 x 230 g Philadelphia cream cheese (important: room temperature)
1 1/3 cups (regular or “superfine” sugar
1/4 cup all-purpose (or “patisserie”) flour
1/2 cup sour cream (important: room temperature)
1 1/2 teaspoons pure vanilla extract
3 large eggs (important: room temperature)
Note:
Onthou, die klits metode is waar die geheim lê, ek het die cream cheese baie langer geklits as wat die resep sê en toe ek alles bygesit het, het ek ook langer geklits, maar wanneer die eiers ingesit word, moet dit SLEGS ingemeng word, MOET NIE klits nie.
Foto: Rio Canovi Brand
