Cheesecake new york classic

8 servings
12 hours

How to bake a New York cheesecake classic? Cream, cheese, eggs, remove the butter from the refrigerator in 30 minutes. Choose only quality fresh food for this recipe. Cream must be fat, at least 30-35%, in no case frozen. Butter must also be of high quality, in accordance with GOST. Before starting cooking, the oil should soften at room temperature. Turn on the oven 200 degrees in advance.

Prepare the necessary products for the base. Grind the biscuits in a blender, add the nutmeg, stir. Add soft butter to the crumb, grind well with your hands.

Wet bulk should be obtained.

Cover the bottom of the split mold (I have 24 cm) with parchment, grease with butter along with the side. Compress the crumbs into a uniform layer with a bead (or without, if desired). Put the base in an oven preheated to 200 degrees for 10 minutes. Remove the finished base and cool.

Prepare the necessary ingredients for the filling. Add 3 drops of vanilla flavor to the cheese, 1 tsp. lemon juice, sugar and stir well. You can use a mixer at a minimum speed. I began to stir by hand with a whisk, then I took the shoulder blade. Mix the mass exactly, but do not beat, otherwise bubbles will appear in it, and the finished cheesecake will look like leaky cheese.

Add the eggs one at a time, stirring well after each. It is most convenient to do this with a shoulder blade. Important! At the stage of adding eggs, the mixer can no longer be used! Take your time, mix smoothly and avoid whipping the mass, otherwise the mass will become liquid. Consider, if the cheese base is overpowered with air bubbles, then when baking, the cheesecake can swell and crack.

At the very end, add cream to the cheese-egg mass, gently mix with a spatula, in no case beat!

Pour the filling into a mold with a base. Chiz-mass can be obtained of different consistency: from liquid fluid to rather dense, like sour cream. The density of the egg-cream-cheese mixture depends on different reasons: even if the cheese is of high quality, it can be of different densities and humidity, the cream of one fat content can be more liquid or thicker, and the selected category of eggs also affects.

Gently flatten the top to ensure the look of the finished cake is beautiful. Shake the tin slightly a couple of times to kick the bubbles out and fill the voids. Bake in the preheated oven for 15 minutes at 200 degrees first. Then the temperature must be reduced to 110 degrees and bring the cheesecake to readiness. It will take from 1 hours 20 minutes to 1 hours 30 minutes. Top-bottom mode. Put a container of water on the bottom of the oven.

Cheesecake should not brown, he is ready when the center shakes slightly if you move the form. Chill the cheesecake in several stages. This is important! Immediately after turning it off, leave it in the oven for an hour with the door ajar, or longer (I got it when the oven was almost cold). Then hold at room temperature until the tin cools completely, covering with a napkin. Then run a thin knife along the walls of the mold and put it in the refrigerator overnight.

Carefully remove the tin in the morning and decorate as desired. As a rule, these are fresh berries or fruits. Cheese delight is ready, pleasant appetite!