New York Style Cheesecake by Anna Olson

New York Style Cheesecake

Ingredients

• 180g digestive biscuit crumbs
• 2 tbsp sugar
• 100g unsalted butter, melted, plus extra for greasing the pan

• For the cheesecake:

• 4 250g packs of cream cheese, room temperature
• 220g, plus 2 tbsp sugar
• 2 tbsp cornflour
• 2 tbsp vanilla extract
• 2 tsp finely grated lemon zest
• 3 large whole eggs
• 1 large egg yolk
• 200g sour cream (full fat)
• 2 tsp lemon juice

Use imperial measurements

Method

How to make New York Style Cheesecake

Preheat the oven to 170°C.

For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

For the cheesecake, increase the oven temperature to 200°C. Beat the cream cheese until light and fluffy. Add 220g sugar a little at a time, and scraping the sides and bottom of the bowl often. Beat in the cornstarch, vanilla and lemon zest. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. Still on low speed, beat in 3/4 cup of sour cream. Scrape this over the cooled crust.

Bake the cheesecake for 10 minutes at 200°C and then reduce the oven temperature to 105°C and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.

Stir the remaining sour cream with the remaining 2 tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving.

The cheesecake will keep, refrigerated, for up to 4 days.

Original Recipe:

http://www.foodnetwork.co.uk/recipes/new-york-cheesecake.html

Video from Youtube for further information. 

http://www.youtube.com/watch?v=QkEu2HthPBI

Comment from me:

Cheesecake came out doesn't meet my expectation but still consider pass for me. However, I believe that if follow the recipe for 100% should be much more better than my version. I, accidentally added too much sour cream into the batter so the cheesecake turn out is a little bit too sour. And, the sour cream that I used in my cheesecake was not full milk. So I might be a little different too. And and, the top of the glaze was not follow exact from the recipe, I only left around 10 grams of sour cream, so i reduce the sugar and lemon juice to half. Haha. But it still turn out to be too sour. Hmm, I think the springform pan that I used was not 9-inch, even through I follow the baking time, but it doesn't turn out golden brown at the top of the cheesecake. Ah, and also for the temperature, it doesn't as accurate as the recipe given due to the oven only have certain temperature can be select. Will try to do it next time, when I able to get a new oven and another type of sour cream. =)

Oh, last but not least, it is a little confusing for the baking time in the recipe (maybe due to my limited english too), so I watch the video for better understanding. Good luck guys for anyone who going to try on this! 

矛盾的道理，是....歪理吗？

曾经听过这么一句话，我们应该善待和我们最亲近的人。

但是，如果我们连在自己最亲近的人身边都还要掩饰的话，这样可以称得上是亲近的人吗？那么，做人不就更辛苦了吗？因为都不能把情绪发泄出来。呵呵，你说这人吖，是不是太矛盾了呢....？


6.15pm,
19.03.2014.

写了上面的文字我才想到一件小事情的。

从前的我，不喜欢买书来阅读，要说说原因呢，还真的有点难理解。

因为我认为，不是所有书上说的东西都是对的。有些书你读了或许会影响你的一生，让你重新思考人生，甚至成了你的座右铭而改变了你的命运；但是如果书里的道理并非如此呢？呵呵，道理歪理，盲目的相信书里面所叙述的，书里所说的，其实还不都是作者们的观点，就像这部落格里写的东西，也纯粹是我个人的观点。

当然，不能否决掉市面上所有的书籍。有些书，成功地确实有它的原因的。最重要的是，看你怎么去看待事情罢了。

就，这样吧....

小小的思想，怪怪的我

Surprise Happy Ending Cheesecake

Surprise Happy Ending Cheesecake6 Reviews 

Recipe courtesy of Emeril Lagasse
Recipe courtesy Tommy Erb, Crestview Hills, KY
SHOW:
Emeril Live
EPISODE:
Emeril's Hot and Spicy Contest

Surprise Happy Ending Cheesecake
Total Time:
4 hr 40 min
Prep:
20 min
Inactive:
3 hr
Cook:
1 hr 20 min
Yield:8 to 10 servings
Level:Intermediate
CATEGORIES 
Lemon Dessert Cheesecake
Ingredients
Crust:
4 tablespoons melted butter
1/2 cup graham cracker crumbs
Candied Jalapenos:
10 red jalapenos, thinly sliced
1 cup sugar
1 cup water
Cheesecake Batter:
2 pounds cream cheese, softened
1 1/4 cups superfine sugar
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
1/2 cup heavy cream
1/4 cup sour cream
1 small lemon, zested
Directions
Preheat the oven to 325 degrees F.

For the crust: Butter the bottom of a 9-inch spring form pan with some of the melted butter. In a small bowl, toss remaining butter with the graham cracker crumbs. Sprinkle the bottom of the pan with the crumbs. Wrap the outside and bottom of the pan in a large piece of foil. (This is to prevent water from seeping through during the baking.)

For the Candied Jalapenos: In a small saucepan, combine jalapenos, sugar, and water. Simmer until jalapenos are softened, about 20 minutes. Drain, reserving the jalapenos and syrup separately. Cover the crust with the drained jalapenos. Set aside.

For the Cheesecake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese with the sugar until light and smooth. Add the eggs 1 at a time, scraping down the bowl between additions. Add remaining ingredients, including the reserved syrup, and mix until combined. Pour batter over jalapenos.

Place pan inside a roasting pan. Add hot water to come halfway up the sides of the spring form pan. Bake until cheesecake is just set, but still a little wobbly in the center, about 1 hour. Cool and refrigerate until completely set, at least several hours, up to overnight.



http://www.foodnetwork.com/recipes/emeril-lagasse/surprise-happy-ending-cheesecake-recipe.html

Poor Man's Pudding by Chuck Hughes

Poor Man's Pudding

Show: Chuck's Day Off 4   Chef: Chuck Hughes   Category: Dessert

Ease of Cooking: Easy  

Yields: 8  

There is nothing poor-tasting about Chuck Hughes' poor man's pudding, a rich and tasty traditional French-Canadian dessert.

Ingredients

• For The Maple Sauce:
• 2 cups (500 ml) maple syrup
• 1/2 cup (125 ml) brown sugar
• 1 cup 35% (250 ml) cream
• 1/4 cup (60 ml) butter
• For The Batter:
• 1 cup (250 ml) butter, room temperature
• 1 cup (250 ml) sugar
• 2 cups (500 ml) flour
• 2 teaspoons (10 ml) baking powder
• A pinch of salt
• 1 cup (250 ml) milk
• 1 tablespoon (15 ml) vanilla extract

Methods

1. Preheat oven to 350°F (180°C).
2. For The Maple Sauce:
3. Bring all the ingredients to a boil. Let simmer for 5 minutes.
4. Set aside.
5. For The Batter:
6. In a bowl, cream butter with sugar and vanilla extract. In another bowl, combine the dry ingredients.
7. Add the dry ingredients to the sugar mixture, alternating with milk.
8. Divide batter into 8 ramekins. Pour syrup over batter.
9. Bake for about 35 minutes until golden brown. To know if the cake is baked enough, stick a toothpick in the cake and take it out. If the toothpick comes out clean, the cake is done.
10. For serving: Serve warm with a scoop of vanilla ice cream.

Tags: dairy , dessert