New York Cheesecake with cremette

Step-by-step cooking

1. Step 1:

   

   How to bake a New York classic cheesecake? Prepare the products. Remove cream, cheese, eggs, butter from the refrigerator for 30 minutes. Choose only high-quality fresh products for this recipe. The cream should be fat, at least 30-35%, in no case frozen. Butter should also be of high quality, corresponding to GOST. Before cooking, the oil should soften at room temperature.

2. Step 2:

   

   Preparing the cake base : - chop the cookies in a blender, add nutmeg, mix. Add soft butter to the crumbs, rub well with your hands.

3. Step 3:

   

   A wet loose mass should be obtained.

4. Step 4:

   

   The bottom of the split mold / I have 24cm / cover with parchment, along with the rim, lubricate with butter. Tamp the crumbs into a uniform layer with a side / or without, if desired /. Put the base in an oven preheated to a temperature of 200 degrees for 10 minutes. Remove and cool.

5. Step 5:

   

   Preparing cheesecake: - add 3 drops of vanilla flavor, 1 h.l. lemon juice, sugar to the cheese and stir well. You can use the mixer at a minimum speed. I started stirring by hand with a whisk, then took a spatula. The mass is exactly mixed, but not whipped! /If you use a whisk or mixer, do everything at a minimum speed, avoiding whipping, otherwise bubbles will appear in the mass and the finished cheesecake will look like a leaky cheese./

6. Step 6:

   

   Add the eggs one at a time, mixing well after each. It is most convenient to do this with a spatula. 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. / Note that if the cheese base is oversaturated with air bubbles, then the cheesecake may swell and crack during baking/.

8. Step 7:

   

   At the very end, add cream to the cheese and egg mass, mix gently with a spatula, do not beat in any case!

9. Step 8:

   

   Pour the filling into the mold with the base. Cheese mass can be obtained in different consistencies: from liquid fluid to quite dense, like sour cream. The density of the egg-cream-cheese mixture depends on various reasons: even if the cheese is of high quality, it may be of different density and humidity, cream of the same fat content may be more liquid or thicker, the selected category of eggs also affects.

10. Step 9:

    

    Carefully level the top so that the look of the finished cake is beautiful. Shake the mold slightly a couple of times to expel the bubbles and fill the voids. We put it to bake in a preheated oven, first the temperature is 200 degrees - for 15 minutes. Then the temperature must be lowered to 110 degrees and brought to readiness - 1h 20 - 1h 30 minutes. Top-bottom mode. Put a container of water on the bottom of the oven.

11. Step 10:

    

    Cheesecake should not turn brown, it is ready when the center trembles slightly if you move the shape. Cool 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 took it out when the oven was almost cold/. Then hold at room temperature until the mold cools completely, covering it with a napkin. Then swipe a thin knife along the sides of the mold and put it in the refrigerator overnight.

12. Step 11:

    

    In the morning, carefully remove the mold and decorate as desired. As a rule, these are fresh berries or fruits. Cheese delight is ready, bon appetit!