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New York Cheesecake
Hard
A rich and creamy classic American cheesecake with a buttery cookie crust, perfectly baked to silky, indulgent perfection.
ORIGiNAL NEW YORK CHEESECAKE 🗽🍰 Tarta de Queso Americana by Marielly
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Ingredients
−
4
+
Cooking Steps
12
STEP 1 OF 12
Prepare the Mold
1:05
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Line the detachable mold with baking paper and wrap the outside tightly with aluminum foil.
STEP 2 OF 12
Crush the Cookies
1:23
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Blend or crush cookies in a bag until completely pulverized into fine crumbs.
STEP 3 OF 12
Make the Crust
USES
Digestive Biscuit, finely crushed
(250 gram)
·
Butter (Unsalted), melted
(110 gram)
1:45
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Mix crushed cookies with melted butter until well combined, then press firmly into the mold base and walls.
STEP 4 OF 12
Pre-bake the Base
2:10
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Bake the crust for 10 minutes, then let it cool on a rack while you prepare the filling.
STEP 5 OF 12
Beat Cream Cheese
USES
Cream Cheese, room temperature
(500 gram)
·
Caster Sugar
(100 gram)
2:19
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Whisk room-temperature cream cheese lightly, then gradually incorporate the sugar until smooth.
STEP 6 OF 12
Add Flavourings
USES
Cornstarch
(6 teaspoon)
·
Vanilla Extract
(1 teaspoon)
·
Lemon, finely zested
(1 piece)
2:35
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Mix in cornstarch, lemon juice, vanilla, and finely grated lemon zest until fully integrated.
STEP 7 OF 12
Add Sour Cream
USES
Sour Cream, room temperature
(150 gram)
2:55
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Fold sour cream into the mixture and stir gently until evenly combined.
STEP 8 OF 12
Incorporate the Eggs
USES
Egg, lightly beaten
(3 whole)
·
Egg, yolk only
(1 whole)
3:18
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Lightly beat eggs, add them to the mixture, and beat just until integrated — do not overbeat.
STEP 9 OF 12
Fill the Mold
3:31
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Pour the filling over the cooled crust and smooth the surface, removing air bubbles with a spoon.
STEP 10 OF 12
Set Up Water Bath
3:40
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Place the mold on a larger tray, add about two centimetres of hot water, then transfer to the oven.
STEP 11 OF 12
Bake the Cheesecake
4:04
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Bake at 180°C for 30 minutes, then reduce to 150°C and bake for another 30 minutes.
STEP 12 OF 12
Cool and Refrigerate
4:18
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Turn off the oven, leave the cheesecake inside with the door ajar for two hours, then refrigerate for at least 4 hours.
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