Hello friends. how are you? Welcome to my channel,
my name is Erika, today I want prepare a delicious cheesecake
the famous new york 'cheesecake super delicious, perfectly textured, dense
creamy, that melts in your mouth and with a perfect balance between acidity
and sweetness, a cookie base super wet, which integrates
perfectly to this cheesecake, no doubt you will want to eat it all because it is not
cloying, we will accompany it too with a delicious whipped cream and a
raspberry sauce that will wonder you and I'm also going to share
the number one tip so that it does not crack our cheesecake and well we started and
I show you the ingredients CHEESECAKE: 1.9 pounds of Cream Cheese, 1 Cup of Sour Cream, 1 Teaspoon of Vanilla, 2 Teaspoons of Lemon, 1 Cup of Sugar, 3 eggs,
BASE: 30 Marias cookies, 1/4 Cup of Sugar, 2.46oz of Butter. well friends then the first thing we go
to do for this cheesecake is to prepare our mold, here I have a mold of
8 inches and we are going to grease it We are going to put a little bit of butter, look, I
I already cut this one, although I'm going to teach what I cut, all as one
option for people who don't have a removable mold
and here we grease the mold with butter, we are going to put this for
that I can pull it is something that it occurred to me some time ago and that's how it stays
there are no excuses any mold works
and I'm going to hit it it's going to stick with the butter and then as I already told you my technique
when my cheesecake is cold and everything I'm just going to pull it from these pieces
well let's put it aside, the next thing we are going to do is crush the cookies
here I have 30 marias cookies that are my favorites, but you can also use
graham crackers or any vanilla cookie from
some neutral flavor, they are perfect I'm going to liquefy them, you can also use a
food processor or just pounding you put them in a bag and beat them
until they are made dust that they are well ground ready here we have the well-ground cookies they are done dust, here I have 1.7oz
of sugar I'm going to mix it
cookies are about 4oz are 30 marias cookies, in case you want to use
another type of cookie, they are 4oz and is to taste you can use more here I have
melted butter put it in the microwave for a few seconds
until it melts, we will mix it very good now we are going to put the mix of
cookies look how it turned out, it looks like sand
let's put in the mold that already we prepare previously
all of it and we will smash very well Now you decide if you want to put
all edge to top of cookies to taste you can end up with a glass, any glass,
anything with a flat base it is perfect try to make it uniform, the same
thickness all the whole bottom Well, press the whole cookie
with the mold to the edges and also the background looks good
pressing all take to the oven for 8 minutes at 177
degrees centigrade or 350 degrees fahrenheit and voila, eight minutes have passed, in fact
It already smells delicious, it seems that we are baking cookies and now we're going to
reserve, we will let it cool now we are going to do the filling of
our cheesecake, here I have four cream cheese bars, in total there are 1.98 pounds of cream cheese philadelphia this is to room temperature that's very
important all the ingredients that come they are at room temperature
the egg, the cream and the cheese is very important that they are
room temperature let's stir a bit very good now I'm going to add the sugar
I didn't really beat anything, about 30 seconds literally
and now we're going to beat at high speed ready now I'm going to clean the walls a bit As you can see, the
cream cheese is soft It was very fast, you don't have to
over-beat, now I'm going to add the vanilla
a teaspoon of vanilla, of essence vanilla
and two teaspoons of lemon juice well I am also going to add the sour cream I have a cup of sour cream we are going to add everything
I forgot to say that sugar was a cup also, list now let's mix
also at high speed once everything is integrated
let's mix the eggs one by one and we will add the following until
is well mixed with the rest of the mixture Well done we finished mixing now I want to integrate very well what
it was up to the top of the bowl and this is the texture that remains
We are going to have a super cheesecake creamy and silky as you see it was super fast
and very easy now since it's cold
the cookie mold we are going to put aluminum foil
let's cover the mold the mold is already covered from below
of aluminum foil now we are going to put now let's put our mix
cheesecake I feel that I will not fit I'm flattening, make it stay flat ready
now how are we going to bake in a bain-marie I need a base this is a deep oven base
and we are going to put hot water about 1 inch of hot water is fine since we have it on a tray for
bain marie and with the boiling water goes to the oven
for an hour at 177 degrees centigrade 350 degrees Fahrenheit
in other words, at the same temperature as we pre-baked the cookie after one hour of baking we turn off the
oven and we left the door ajar, as you ca see, our cheesecake is ready it doesn't move anymore, I'm going to show you the
proof that it is well cooked, is that if you wobble like this if you move it like this
it moves ok then this and in fact already is putting a little coffee a little
golden of the shores and this is super good, now we will
leave with the door ajar and voila, an hour like this now we are going to take out of the oven and there
we are going to leave it for a few minutes as maybe an hour until
room temperature and then we go to put in the refrigerator for a minimum of
4 hours to make our raspberry sauce
first we are going to put the raspberries frozen
here I have 7oz (200 grams) of raspberries frozen let's add the sugar, I have 3
tablespoons plain sugar white and we are going to put a tablespoon of water
this is going to go to the microwave until melted
this goes to the microwave once is well incorporated
the sugar we are going to put it in the microwave some
minutes super easy, I only had three minutes
in the microwave and see how they turned out Super good
now I'm going to strain them for this I will need a bowl and a
strainer and so we are going to omit all
little seeds ouch! it's hot so let's press
so that only the seeds remain I don't know if I told you but the amount of
sugar is completely to taste some people
they will feel very acid you can add another tablespoon let's put them aside and let's continue, now I bring these
from the freezer I only put it in the freezer for a few minutes
both the container and the cream to beat we are going to add to the bowl and also
let's add icing sugar to taste if you felt it lacks sugar
icing, when the cream is half whipped add whatever you need
icing sugar and now we are going to beat we already have our cheesecakes here it was refrigerated overnight we are going to remove the aluminum and see please
super flat, flat completely and without no crack
now we are going to take it out, without a doubt with a springform pan
it would be the ideal and the easiest but as you can see, I took it off from below very easy ready
and this mold is clean this mold is very clean now we are going to remove everything we are going to put
in our mold too beautiful
and perfect look at this delicious cheesecake without
cracks as you see, because we made a lot of changes
very subtle temperature it is perfect super flat
did not sink, did not crack, perfect and the texture needless to say, let me introduce you
slice, I put the sauce that they I taught to do super easy in the
microwave, there is nothing easier in the world and also a little cream
whipped, with a little sugar in order to lighten is a super light cream that lightens
a lot of cheesecake and well let's try out the texture the texture is perfect
certainly the sour cream gives it a incredible texture and that little touch of
lemon is amazing how it balances flavors
and gives such a delicious freshness that you can finish the whole cake for real
and you are not going to cloak we are going to put a little cream the cookie is also perfect, it is not
nothing crunchy integrates too well with the cheesecake
I love it Well friends, if you liked this
recipe do not forget to give me a like subscribe and activate the bell so you
do not miss any more of my recipes, goodbye and bon appetit
