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New York Cheesecake | Coris Cooking Channel's Recipe Transcription

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coris cooking

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Ingredients

Cream cheese : 108g
Granulated sugar : 10g
condensed milk : 10g
Egg yolk (medium size) : 1 piece
Cornstarch : 5g
Yogurt : 60g
Egg white (medium size) : 1 piece
Granulated sugar : 8g
(A) Oreo : 5 sheets
(A) Unsalted butter : 15g

Time required

40minutes

Procedure

1) Make oreo dough 00:34
Crush the oleo into small pieces, melt it and mix it with butter to make the oleo dough, then spread the roasted paper on the sponge mold and spread the oleo dough.
2) Drain the yogurt 01:18
Place yogurt on a tea strainer and drain at room temperature for 30 minutes.
3) Heat the cream cheese in the microwave 01:36
Put the cream cheese fresh from the refrigerator in a bowl, heat it in a microwave oven at 500W for 10 seconds, and mix well with a rubber spatula to make it smooth.
4) Add granulated sugar and condensed milk and mix. 02:15
Add granulated sugar and condensed milk in that order, and mix well with a rubber spatula each time.
5) Add cornstarch, egg yolk and drained yogurt and mix. 02:42
Add cornstarch, egg yolk, and drained yogurt in that order, and mix well with a rubber spatula each time.
6) Make meringue 03:38
Add granulated sugar to the beaten egg whites in two portions and whisk to make meringue. When it foams firmly, adjust the texture at low speed for 1 minute.
7) Add meringue 04:20
Add about 1/4 of the meringue and mix quickly, then add the remaining meringue and mix with the crispy.
8) bake in an oven 04:56
Pour the dough into a chilled mold with Oreo dough and lighten the surface. Place on the top plate, pour hot water (about 60 ° C) over the top plate, and bake in an oven preheated to 180 ° C for 22 minutes.
9) Preheat 05:39
After baking at 180 ° C for 22 minutes, open the oven door once, immediately close the oven door again, turn off the oven, and leave it for 15 minutes. After 15 minutes, remove from the oven and allow to cool at room temperature.
10) Refrigerate 06:13
When it cools, put it in a bag and put it in the refrigerator to cool it for about 4 hours or more. When it cools, remove it from the mold and remove the baking paper to complete it.

Point

・ If the oleo is crushed roughly or if it is laid on the bottom with a large gap, the dough may leak from that part when the dough is put in, so be careful.
・ By heating the cream cheese a little, it becomes uniform and easy to mix. In addition to the microwave oven, there is also a method of leaving it at room temperature for a while.
・ The point is to mix the cream cheese with granulated sugar so that the whole is firm and smooth. It's a little hard and difficult at first, but if you keep it smooth at this stage, it will be less likely to get messed up after this. Mix the cream cheese on the rubber spatula firmly into the dough to make it even and smooth.
・ Because the recipe has less granulated sugar than egg white, be careful not to whisk too much so that the meringue does not separate.
・ Open the oven door once to lightly remove the steam in the oven. If you preheat the cheese without opening the door, the cheesecake may swell further and the surface may crack, so be careful.