My quest for the perfect cheesecake did not stop the course Graham crackers maison. I wanted a dense texture and smooth both, the characteristic taste of this specialty American and especially no crack on the top. After testing several recipes, I finally found a real gem. Use of Philadelphia cream cheese is absolutely essential for the success of the recipe, can be replaced by the St Môret example but it's still not exactly the same taste. Side cracks, I applied several techniques which used alone do not necessarily end up paying but if we respect them all to the letter. Here are the secrets of the perfect cheesecake.
Always in my delusions Sky high, I wanted to go even further by superimposing 3 cheesecakes pour un triple-layer cheesecake (cheesecake or three layers) and following a glazing technique in pink American blog I am baker. So I made a frosting of whipped cream into roses, I let you watch the video, you'll understand the technique is a bit complicated to explain but easy to do. Follow my advice and get a sublime icing in only 10 minutes. I hope you enjoy the video, music is John Morillion I am a big fan!
Perfect New York Cheesecake
According to an American recipe All Recipes
For a big cheesecake (springform pan 25cm diameter) or 3 small diameter of 18cm to superimpose
- 900g de cream cheese (Philadelphia cream cheese type or St Môret)
– 300g sugar
– 180ml milk
– 4 eggs
– 25cl cream
– 2 tablespoons of vanilla extract
– 2 tablespoons lemon juice
– 30g plain flour
– 150g the Graham Crackers (200g for 3 Small cheesecakes because it takes 3 biscuit layers)
– 35g melted butter (50g for 3 Small cheesecakes)
– 1 teaspoon of cinnamon powder
Preheat oven to 150 °. Grease a 25cm springform pan or 3 small molds of 18cm in diameter.
In a bowl, Graham crackers cut into pieces with a pestle or a rolling pin. Combine crumbs with melted butter. Pour the mixture into bottom of springform pan or in the 3 small molds and press down well in the bottom of / molds. For the large springform pan, make up the crumbs of a few cm on the sides. Put the(s) mold(s) the freezer to harden the layer biscuit.
In the bowl of a mixer or in a bowl with a whisk, Mix sugar and cream chair until a smooth consistency. Stir in milk, then add the eggs one by one, by mixing just until blended. Add the cream, la vanille , lemon juice and flour until the consistency is smooth. Remove(s) mold(s) the freezer and pour the filling over the biscuit layer.
Bake at 150 degrees for 1 hour with a small pot of water to prevent cracking. Turn oven off and let the(s) cake(x) cool in oven with door closed for 5 at 6, again to avoid cracks. Then let stand in refrigerator for at least 12h.
Secrets of cheesecake:
- To avoid cracks: Use ingredients at room temperature. Place a pot of water in the oven (or even cook the cheesecake in a water bath: place the mold in a sheet of aluminum foil and place in the water-filled fried licks). After 20 minutes cooking, remove the cake from the oven and slide the blade of a knife between cake and pan to loosen the. At the end of cooking, turn off the oven and let cake cool in oven with door closed for 5 at 6.
- Always prepare the cheesecake the night before and refrigerate at least 12, so that the texture becomes denser and the layer becomes crisper biscuit.
- 50cl of cream very cold
– 2 tablespoons sugar
– 1 teaspoon of vanilla extract or powder
Pour the cream into the bowl of your mixer, (or in a bowl using an electric mixer) and beat with whisk until well obetntion a dense texture. Then add the icing sugar and vanilla to tighten the whipped cream and beat new few seconds until a firm texture of whipped air (careful not to beat too much, or to make butter…).
Start by coarsely powdered whole cake with a spatula. I had not done on the sides because I was afraid of not having enough whipped cream but it's really more even if you do.
Put the remaining whipped cream in a pastry bag with a fluted (Socket 1M Wilton to me).
Always hold the pastry bag perpendicular to cake. Forming a first down the pink cake: Start about 4cm from the bottom of the cake and turn slowly spiral around the point made without fear of biting very lightly on the circle before (I do not know if I speak well but it is very clear on the video). The rose should be about 8cm in diameter. Pink in the following form you shifting of 4cm from the edge of the rose previous, always at 4cm from the edge of the cake and not being afraid again of slightly encroach on the previous pink. And continue turning the cake until a complete circle.
Then form the row of roses from the top by following the same principle. The roses are a little beyond the upper gâtau.
To top of cake, start with a central rose and form 5-6 around. Adapt the size of the roses to the size of your cake and open spaces remaining quadn you reach the end of a circle. The roses do not really need to be perfect and that's what makes it a quasi-icing inratable.
Once the action taken, This is a super fast to make frosting for a wow effect! warranty.