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How To Make A New York Baked Cheesecake

How To Make A New York Baked Cheesecake
  • Famed for her American style desserts, Jillian’s recipes like this baked cheesecake is made from proper butter, real sugar and full fat cream. 

    INGREDIENTS

  • 300g       sweet biscuit crumbs or Nabisco Grahams
  •    65g       butter, melted
  • 700g       cream cheese
  • 300g       sour cream
  • 200g       sugar
  •    15g       flour (mixed into sugar)
  • 75ml       fresh pouring cream
  •    10g       vanilla bean paste
  •        2       eggs
  •        4       yolks*

Prep for crust

  • Preheat oven to 180°C. Line the bottom of a 9” round springform pan with baking paper.
  • Mix the sweet biscuit crumbs and melted butter until it resembles moist sand. You should be able to clump it together in your hand. Press the crumbs evenly on bottom of the pan and up 1cm on the sides.
  • Bake 15min or until golden brown and cool completely. Wrap the bottom of your springform pan with several layers of aluminium foil to prevent water from soaking into the bottom of your cake while baking in the water bath.
  • Prepare a high sided roasting pan with warm water.

Prep for batter

  • Turn your oven down to 150°C.
  • In your stand mixer with a paddle attachment, beat cream cheese and sugar/flour mixture on medium until smooth and creamy. Scrape your bowl often to ensure it mixes everything thoroughly or it could become lumpy.
  • Add sour cream, beat again and scrape bowl.
  • Add eggs and yolks, one at a time, beat and scrape bowl well after every other addition.
  • Lastly, add vanilla paste & fresh cream.
  • Prepare a high sided roasting pan with warm water.
  • Pour your batter onto the cooled crust.
  • Bake in a water bath, 2 hours or until the middle looks like a tight drum. Turn off oven and rest the cheesecake in the oven for an additional 1hr.
  • Refrigerate overnight to set.

* You can purchase Nabisco Graham Crackers from American food stores.

*Save your egg whites for an egg white omelette in the morning, you going t

The Carousel would like to thank jillianscakery.com.au/

Written by TheCarousel

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