American Style Cheesecake－Declan's blog

Complexity: 1 *

蛋糕底: 消化餅乾碎 60g, unsalted butter 25g

蛋糕身: cream cheese 330g, sugar 76g, 2 large eggs, Sour cream 25g, Whipping cream 32 g

Topping: Sour cream 100g, Icing sugar 20g

做法:

Preheat oven at 160 degree C. Line parchment paper on the base of a 6' inch springform pan (Non-stick preferable).
Cream cheese at room temperature (I put it in a bowl above my radiator) for at least an hour prior to making the cake. Melt butter using the microwave.
Combine the graham biscuit crumbs and butter in a bowl until no chunks visible.
press the crumbs on to the bottom of the springform pan using your finger or spoon. Make sure the edges are covered and no visible cracks on the base.
Wrap the exterior of the springform pan using 2 pieces of aluminum foil. Make sure that the junctions between the base and the spring are fully covered.
Bake the base for 10 minutes. The purpose is so that it does not absorb too much cheese mixture. Cool it on a rack and set aside when finished.
Whisk cream cheese and sugar under medium speed till blended - about a minute.
Pour in sour cream and blend well in low speed
Whisk the eggs in a separate bowl. Pour in half of the eggs into the cheese mixture and whisk under medium speed - 1 minute.
Whisk in the other half of the eggs till blended - a minute.
Pour in whipping cream and about 10 ml of lemon juice (not in recipe). Mix under medium speed - a minute. The acid in the juice would denature the milk protein in the cheese, making it even more creamy.
Blend in about 8 ml of flour till no lumps visible
Pour the cheese mixture into the springform pan. Submerge the springform pan into a larger pan (at least 2 inch deep) filled with hot water. The water bath technique is such that the surface of the cake would not crack after baking. The aluminum foil covered on the exterior is to avoid water from coming in to the springform pan.
Bake for 40 minutes. Take it out after the 40 minutes and spread the top with the topping mixture and bake for another 10 minutes. If desired, a few drops of vanilla extract can be added to the topping mixture to give it a light vanilla flavor.
Cool the cake still in its water bath on a cooling rack - 30 minutes.
Remove the springform pan from the water bathe and cool on the rack for another 30 minutes.
Refrigerate for at least 6 hours before serving.
Release the cake from the springform pan only after refrigeration.
Prior to serving, the cake should be set at room temperature for 30 mins. This allows the aroma and the flavor to emerge.
Use a warm knife when cutting the cake.