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Cheesecake New York without water bath

2
6461
Kitchen European
Calorie content 190.8 kcal
Portions 6 port.
Cooking time 2.20 hrs
Proteins * 7.8 g
Fats * 5.7 g
Carbohydrates* 40 gr.
* per 100 gr. product
Cheesecake New York without water bath
Content

It is very important for a cheesecake to choose the right cheese. Philadelphia is considered to be a classic variant of cream cheese for making this famous American dessert. Similar options from other manufacturers will also work. It is cream cheese, not cottage cheese, that makes cheesecake a traditional dessert in New York.

Ingredients

Cooking process

step 1 out of 7
To prepare the cheesecake, it is important to get the butter, eggs, cream and cream cheese out of the refrigerator well in advance so that they have time to reach room temperature by the time they are mixed. We release the cookies from the packaging and break them into arbitrary pieces. Place in a blender bowl and grind until finely crumbled.
step 2 out of 7
Soften the butter until completely soft and mix with cookie crumbs until a free-flowing mass is obtained. If melted to a liquid state, butter may mix unevenly with the biscuits and may leak out of the mold during baking.
step 3 out of 7
We cover the detachable form with a diameter of 22-24 centimeters with parchment. Pour the mass of cookies and butter into a mold and use a potato grinder to ram along the perimeter of the entire bottom. We also form small sides. Preheat the oven to 180 degrees and put the dish in it for ten minutes. The cake should grab and brown quite a bit. After that, we immediately take out the form and let the product cool down.
step 4 out of 7
In a large bowl, mix cream cheese and sugar. It is better to mix just with a spatula, but not with a mixer, so as not to saturate the mixture with air, as it happens when whipping. We need a dense consistency of the finished cream. Add eggs to the cheese one at a time, stir until smooth. Add cornstarch. Pour in liquid cream, knead until smooth. No need to whip cream.
step 5 out of 7
Pour the prepared creamy filling onto the cooled crust with sides. We knock the bottom of the form several times on the surface of the table so that excess air bubbles come out and the cream “settles down” evenly.
step 6 out of 7
Preheat the oven to 200 degrees. In a hot oven at the specified temperature, put the cheesecake pan on the middle level. After ten minutes, lower the temperature to 110 degrees and bake for 1 hour and 15 minutes. If the top of the cheesecake starts to brown a lot, cover it with foil.
step 7 out of 7
After the specified time has elapsed, turn off the oven, open the door slightly. We keep the cheesecake in this position for another hour. Then let it cool completely for an hour, draw a knife between the mold and the side of the cheesecake and put it in the refrigerator for several hours. Ideal if you keep the dessert in the refrigerator for 24 hours. During this time, the cream will reach its peak taste. After that, open the split form and put the cheesecake on a serving dish.

Bon Appetit!

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Comments (1) 2

add
Oksana 26-06-2021 17:16
For me it cracks very much without a water bath for some reason
to answer
Site administration
Add 2 tablespoons of cornstarch.
Ksenia 14-01-2021 08:56
And how much cream cheese?
to answer
Site administration
600 grams.

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