Newyork Cheese cake La Kitchen de Mpit

Cheesecake itu sebenernya ada macem-macem, dari banyak jenis cheesecake yang ada, beberapa yang pernah saya buat itu Japanese Cheesecake, Unbaked Newyork cheesecake, dan Baked Newyork cheesecake ala-ala Starbucks. Meskipun bahannya relatif sama, tapi masing-masing punya cara dan teknik pembuatan yang berbeda termasuk dengan segala keribetannya. Kali ini saya share resep Newyork cheese cake yang di panggang setelah hasil modifikasi dari beberapa resep asli agar mudah pembuatannya, buatnya relatif mudah kalo punya oven dan food processor. Saya tulis resep dalam bahasa inggris biar bisa di mengerti sama si Bule 😜😜😜

After recited many recipes, find the details below:

Ingredients:

2 tbs butter, melted

100 g graham crackers, made into fine crumbs

1 tbs sugar, granulated

 

For the cheesecake filling:

400g or 2 pack of cream cheese

120 gr sugar

40 gr plain flour

1½ tsp vanilla extract

2 tbs of zest of 1 lemon

1½ tsp lemon juice

2 large egg, plus 1 yolk

200 ml of whipped cream

2 tbs sour cream

(I forgot to put 3 eggs 😜)

Directions:

Preheat oven to 350 degrees F (175 degrees C) or if you’re using oven-toaster, just set 450 watt for 5 minutes. Grease a 8 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

For cheesecake filling, you can use stand mixer, but I prefer to use food processor to mix all filling ingredients. Mix cream cheese with sugar until smooth. Blend in whipped cream, and then mix in the eggs one at a time (one by one, see picture), don’t over mix. Mix in sour cream, lemon juice, zest lemon, vanilla and flour until smooth. Pour filling into prepared crust.

 Bake in preheated oven for 1.5 hour. Turn the oven off, and let cake cool in oven for 1 hours to prevent shrinking and cracking. Chill in refrigerator at least about 4 hours before serving. You can put blueberry jam/strawberry jam/chocolate onto the cake.

Selamat mencoba 😊😊😊😊

Tips:

Keep all ingredients at room temperature.
Don’t blend the ingredients too long, this is crucial point, over-beating can whip in too much air and make your cake cracked on top then shrink rapidly.
Don’t add to much filling into the springform pan (1 cm remains from the top).