The Best New York Cheesecake Recipe | Emojoie Cuisine

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Ingredients

• Grahm Cracker Crust
  • 18 cm cake pan
  • 120 g biscuits
  • 60 g melted butter
• Cheesecake
  • 400 g creamcheese (Full fat)
  • 120 g granulated sugar
  • 200 g sour cream or 100g heavy cream + 100g yogurt
  • 150 ml heavy cream
  • 2 eggs
  • 2 tbsp corn starch
  • 1.5 tbsp vanilla extract
  • 1/4 lemon juice
• Raspberry Topping
  • 200 g raspberries
  • 40 g granulated sugar
  • 1 tbsp water

Conversion guide

• 18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times 180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
• 18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times 180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
• 18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times 180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.

Japanese

• １８cmケーキ型の分量
• ビスケット　120ｇ
• 溶かしバター　60ｇ
• クリームチーズ　400ｇ
• グラニュー糖　120ｇ
• サワークリーム 200ｇ
• 又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
• 生クリーム　150ｍｌ(植物性生クリーム不可)
• 卵　2個
• コーンスターチ　大さじ2
• バニラエクストラクト大さじ1.5　又はバニラエッセンス数滴
• レモン汁　１/4個分

Baking

• Grahm Cracker Crust
  • Crush the gram crackers
  • Mix with butter
  • Line bottom of cake pan
• Cheesecake
  • Wrap the inside of pan with baking paper
  • Mix the cheesecake ingrediants in the same order as the list of ingrediants
  • Bake(conventional) 180°C 30 min
  • Reduce the oven to 150°C, bake for 30 min more
  • Turn off oven, leave cheesecake in oven 1 hour
  • Let it cool down. Refrigerate 6 hours
• Raspberry Topping
  • Pour sugar then water on raspberries (do not mix)
  • Cover with saran wrap
  • To microwave for 4 min
  • Strain through sifter
  • Cool and pour over a slice of cheesecake

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