The production procedure is very simple, you just require to comply with the methods that we have written on this page. The adhering to are the phases of exactly how to cook New York Style Cheesecake.
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For no cracks on top, this cheesecake can thank to special “water bath” bake, and this is one of the secrets to a truly creamy cheesecake. Because using the water bath method provides a more even, slower heat source than the direct heat of an oven and this is important for baking foods like cheesecakes, which tend to crack from the heat of the oven. To bake using a water bath, you will need a baking pan that is large enough to hold a springform pan (or other baking dish wrapped in foil to avoid any water from seeping into the pan which would make the cheesecake crust too wet), and is also large enough to allow for water to surround to mid of the springform pan.
- 6 eggs,room temperature
- 8 tablespoons (one stick) unsalted butter,room temperature
- 1 1/2 cups sugar
- 2 cups sour cream,room temperature
- 4 8-ounce packages cream cheese,room temperature
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
- Preheat oven to 300°F.
- Generously butter the inside of a 10-inch springform pan.
- Cut two large pieces of foil and lay them on your work surface in a cross.
- Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan.
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