New York Style Cheesecake
hi and welcome back to keep calm and bake.my name is caroline and i do a cooking show on you tube. now this week's episode is allabout how to make new york style cheesecake. [music] first step is to make the base and this isreally easy. i have got some digestive biscuits here and i am going to pop them into my foodprocessor basically, to break them down into fine bread crumbs. so, just crumble them in.now, if you do not have a food processor, you can just bash them a lot with a rollingpin. that will work. and we will list all the ingredients in the description box foryou, cause we are nice. now, let us blitz these until they form fine bread crumbs. youbasically, do not want it to have any big
lumps in there. because when you set the baseit will not set properly and when you go to cut it. so, if you see big chunks like thatjust kind of either break them up with your fingers or eat them. add the biscuit crumbsinto a bowl. i have got a hundred grams of melted butter. that is going to straight inand two tablespoons of brown sugar, so mix that all together and this is your base whichis nice and easy. so, as you can see as you are mixing take out any of the big lumps.you do not want those. all the butter is going to coat those biscuit crumbs. pour the biscuitsinto a spring form tin. so, there i have got the spring form tin and the reason you wanta spring form tin is that later when we get the cheesecake out once it is cooked, we justbasically, ping off the sides and lift it
out. so it is a lot easier to get out. now, i am just going to push the biscuitsdown onto the base with the back of my spoon and this just helps it firm up so, when yougo to cut it later, it will stay in one piece and once this is all flattened i am actuallygoing to pop this into the oven for about eight to ten minutes just to get this bitslightly kind of browned off and cooked a little bit before adding my filling. i amgoing to pop this into my oven for about ten minutes just until it is slightly brownedoff. while the biscuit base is cooking you can get on and make filling. now i have got a few different ingredientshere, but the most important one is cream
cheese full fat. you have got to go with thewhole hog if you are doing this. it is just a matter of mixing all of the ingredientstogether to make them nice and smooth. it does help if the cream cheese is at room temperatureand the eggs and all the other ingredients are at room temperature. i am going to giveit like one turn in here. that is enough, okay. to that i am going to add my sour cream.okay, we want about 280 mils of sour cream. i have got 250 grams of golden caster sugar.just get that all in. three tablespoons of plain flour. shake thatin. i am going to give this a stir together. now i am going to add my eggs. so, i havegot three large eggs and one egg yolk. also while it is still going i am going to addmy vanilla. so, that is about a teaspoon and
half. the nicer the vanilla extract you canget, the better it will taste. mm, smells good. last ingredient, a little lemon. weare going to use zest. so, the zest of the whole lemon and then a couple of teaspoonsof the juice. just the yellow parts of the skin, not the white bit. the white bit istoo bitter. the juice of half the lemon really, just a couple of teaspoons. make sure there are no pits in there. scrapethe sides down of the bowl. you want everything to be just nice and combined with no lumpsin there and you can do all of this by hand if you do not have a food mixer. let us givethis one last mix together, so it is nice and smooth. i am going to pour my mixtureon top of the base.
so in everything goes. this really is, i amsuch a big cheesecake fan. this is a glorious recipe. smooth it down. if you see any bubbleson top you can just shake the tin a little bit. here we go. this is now ready to go into the oven. itgoes in for ten minutes on a higher heat of about 230 degrees c and then we are goingto turn the heat right down to about 120 and leave it in there for about 25 minutes. itis now ready to go into the oven. once the cheesecake is finished cooking, iturn the oven temperature off. i like to open the door with a little gap and i leave itin there to cool down. once it is cooled you then pop it in the fridge overnight.
and this is one i made earlier. i am justgoing to finish this. so, it is nice and cold and chilled. i am going to finish this bytopping it with sour cream. so, i have got 140 mils. i am going to put into a bowl halfthe tub. there we go. i am going to add about a good tablespoon of sugar to this and a squeezeof lemon juice. again, a couple of teaspoons, i say about half this. if you like what you are seeing do not forgetto hit subscribe so we can get these recipes sent straight to your inbox. also, if youlike cooking in general click over to my you tube cooking channel for plenty more recipes. okay. i am just going to pour this on topof the cheesecake and it is actually quite
nice having this topping on top because ifyour cheesecake has cracks in it it will hide those. smooth that all around. now you couldput this back in the fridge if you wanted to or it is ready to eat. so, i hope you all really enjoy this recipe.please do let me know your comments and now i am going to go get myself a cup of coffeebecause you know it is like new york cheesecake. thank you very much.
