New York Cheesecake
Baking and Desserts | American cuisine
⏳ Time
1 hour 50 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Baking in a water bath offers several advantages. First, the heat from the water is more even than that from the oven. Second, cheesecakes baked in a water bath turn out more delicate and silky. And third, when baked in a water bath, the top of the cheesecake doesn’t burn, which is important.
Ingredients
- Butter - 3.9 oz
- "Jubilee Cookies" - 7.1 oz
- 33% Cream - 5 fl oz
- Philadelphia Cheese - 21.2 oz
- Chicken Egg - 3 pieces
- Vanillin - 1 tablespoon
- Powdered Sugar - 5.3 oz
Step by Step guide
Step 1
Press the mixture into the bottom and sides of a 21–22 cm round springform pan.
Step 2
Place in a preheated oven at 320°F for 10 minutes. Remove and let cool.
Step 3
Whisk the cheese with powdered sugar until smooth and creamy.
Step 4
Gradually add the cream, eggs, and vanilla. Be careful not to overmix the batter — if the mixture is too aerated, the cheesecake may puff up and crack during baking.
Step 5
Pour the mixture into the mold.
Step 6
Wrap the baking pan in double layers of foil to prevent any liquid from leaking in, then place it inside a larger pan. Fill the larger pan with water until it reaches halfway up the sides of the cheesecake pan. Bake in a preheated oven at 320°F (320 degrees Fahrenheit) for 1 hour and 20 minutes.
Step 7
After this time, turn off the oven, slightly crack the door open, and leave it like this for another hour. Then, remove the cheesecake and place it in the refrigerator for at least 4 hours, or preferably overnight.
Step 8
Before serving, run a knife along the edges of the pan to loosen the cheesecake, remove the rim, and transfer the cheesecake to a serving plate. Decorate as desired.
Step 9
Crush the cookies into crumbs, add melted butter, and mix well.
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