can i please have an amazing recipe for a tried and tested cheese cake?
i need to sell some cheesecakes for a charity event.please do give me a simple tried and tested recipe for new york cheese cake.it would really help me out
- jennyLv 69 years agoFavorite Answer
New York Cheesecake tried and Tested
2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream (double cream)
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools)
Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
i put strawberrys over mineSource(s): tried and tesed by me its gorgus
- Anonymous5 years ago
Ingredients Small tin of condensed milk 125g philadelphia cheese 1 lemon, the rind and juice 225g digestive biscuits 125g butter/margarine Method Crush the biscuits (easiers to do in a sandwich bag keeps it tidy) and melt the butter/margarine in a saucepan, add the biscuits and mix well. Line a round 1 inch deep tin with tin foil and add biscuit mixture and flatten evenly. Chill in the fridge for approx 1 hour. For the filling: melt the cheese slightly in the microwave for approx 20 secs. Add the condensed milk, lemon rind and lemon juice, stir until it begins to set. Pour filling over the base and put back into the fridge until it sets. And there you go a simple dessert that's very yummy!!