Cheesecake New York | Чизкейк Нью-Йорк

Рецепт на русском вы можете найти у меня в блоге https://victoriacooking.wordpress.com/2021/03/29/cheesecake-ny/

Cheesecake New York recipe
Ingredients (cake ring Ø 16 cm (6.2 inch))

Shortcrust dough (Pâte Sablée)
108 g all-purpouse flour
40 g powdered sugar
60 g unsalted butter, cold
1 egg yolk
+ additionally for crust
32 g unsalted butter, melted

Cheese filling
450 g Philadelphia cheese, room temperature
90 g sugar
75 g eggs
90 g heavy cream

Process

Shortcrust dough (Pâte Sablée)
1. In a mixer bowl mix together flour, powdered sugar and butter. Mix until sandy mixture.
2. Add egg yolk. Mix well until combined.
3. Transfer the dough onto the working surface and form a ball.
4. Roll the dough between two plastic (or parchment paper) sheets
5. Transfer to a freezer for 10-15 minutes.
6. Take the dough out of the freezer, remove plastic sheets (parchment paper). Place the dough on a perforated silicone mat.
7. Bake the dough in a preheated to 180C(350F) oven for 10-15 minutes until golden color.
8. Cool the dough completely.

Prepare a pan
1. For baking a cheesecake you will need a pan for baking and a cake ring.
Place a teflon sheet onto the bottom of your baking pan.
2. Cover the cake ring with butter and place the ring inside of the pan.

Making crust
1. Crush cooled shortcrust dough in a food processor.
Add melted butter and mix well.
2. Now you need to make a crust using this mass.
Put some amount of the shortcrust mixture inside of the ring and start making walls.
I really like to use a spoon for this past. But you free to use anything you have or prefer.
So, as I said before you have to start from walls not the bottom. In this case you will get nice and beautiful cut.
3. After walls, start making the bottom for your crust.
4. Put the ready crust in a fridge until you preheat your oven and making cheese filling.

Cheese filling
Very important! Make the cheese filling with the lowest speed of your mixer.
There is no need to add air bubbles inside of the filling. We need carefully mix all ingredients.
1. Put Philadelphia cheese in a mixer bowl.
If your cheese still cold after fridge you can warm it a little in a microwave.
2. Slowly mix cheese.
3. Little by little add sugar. Don't add all sugar at one time. For better combining, mix the mixture additionally with spatula.
4. Little by little add eggs. Don't add all eggs at one time. Add with small portions. When the first portion combined add the next one.
5. Little by little add cream. The same as before. Don't add all cream at one time. For better combining, mix the mixture additionally with spatula.

Baking and cooling
1. Pour the cheese mixture in a piping bag.
2. Remove the cold crust from the fridge.
3. Fill the crust with cheese filling.
4. Bake the cheesecake in a preheated to 100C(212F) oven for 1 hour and 40 minutes.
5. Put the baking pan with hot water onto the bottom of your oven. It will helps to reduce the heat inside of the oven.
6. Cool cheesecake completely and then put in the fridge at least for 6 hours. Do not remove cheesecake from the baking pan and from the ring!
8. Transfer cheesecake from the pan on a serving plate.
9. Heat the cake ring with a torch lighter and remove the cake ring.. Do not use a knife for that!
You need just to heat the cake ring.
If you don't have a torch lighter, use a hair dryer.
10. Decorate the cheesecake with berries and enjoy!

Music
Track: Into The Light
Music composed and recorded by Oak Studios
Creative Commons - Attribution ND 4.0
https://youtu.be/5nNVrUE4oDA

Базовый рецепт
За основу я взяла рецепт чизкейка Нью-Йорк из книги Виктории Мельник "Чизкейк внутри". Говорю за основу, т.к. некоторые нюансы приготовления я изменила. Также убрала лимонный сок, цедру и совсем чуть-чуть увеличила количество сахара в сырном слое.