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New York Cheesecake｜Emojoie Cuisine's recipe transcript

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Emojoie

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Ingredients

Biscuit : 120g
Drawn butter : 60g
Cream cheese : 400g
Granulated sugar : 120g
sour cream : 200g
Fresh cream : 150ml
egg : 2 pieces
Cornstarch : 2 tablespoons
Vanilla extract or vanilla essence : 1.5 tbsp or a few drops
lemon juice : lemon juice
Frozen raspberries : 200g
Granulated sugar (for sauce) : 40g
water : 1 tablespoon

Time required

90minutes

Procedure

1) Put the biscuit in the mold 00:26
Crush the biscuits into small pieces, mix with drawn butter, put in a mold and flatten.
2) Paste the cooking sheet 01:46
Apply butter to the inside of the mold 1 and attach a cooking sheet.
3) Mix with cream cheese 02:17
Return to room temperature or lightly heat in a microwave to soften the cream cheese and granulated sugar in a bowl and mix. Then add sour cream and fresh cream and mix.
4) Add eggs 04:16
Break the egg into another bowl and add to 3. Mix without air.
5) Add cornstarch, vanilla extract and lemon juice 05:16
Add cornstarch, vanilla extract and lemon juice to 4 and mix.
6) Bake the dough 06:20
Pour 5 into a mold to flatten the surface, and bake in a water bath at 180 ° C for 30 minutes. Then lower the temperature to 150 ° C and bake for another 30 minutes. After baking, turn off the oven with the cheesecake inside and leave it for 1 hour to slowly heat it to the center with preheating.
7) Refrigerate 07:18
Take 6 out of the oven, remove the heat and cool it in the refrigerator for 6 hours.
8) Make raspberry sauce 07:24
Add frozen raspberries, granulated sugar (for sauce) and water to a bowl, wrap and heat in a microwave for 4 minutes. After that, the flesh is ground and strained while removing the seeds with a net. When finished, cool in the refrigerator. Completed over a cake.

Point

・ Be careful when crushing biscuits roughly as they tend to crumble.
・ If you put the biscuits in the mold in the refrigerator and harden the butter, you can prevent them from floating when pouring the dough.
・ When using a bottom-removing mold, cover the outside with aluminum foil to prevent water from entering when baking in hot water.
・ Sour cream can be replaced by mixing cream cheese and fresh cream in half. Yogurt can be used as a substitute, although the richness will be slightly reduced.
・ To prevent egg shells and damaged eggs from being mixed into the ingredients, insert the eggs into another bowl and mix them with other ingredients after confirmation.
・ If bubbles enter during mixing, it will swell during baking and will not be finished as a dense and thick cheesecake, so after adding eggs, mix so that it does not contain air.