字幕表 動画を再生する
-
Hello, everyone.
-
This is Beth of cooking and crafting, and today we are going to be making New York style cheesecake U two's best for creative things.
-
It's cooking and crap Sting.
-
Today we are going to be making a New York style cheesecake.
-
And the first thing you want to do is preacher up into 350 degrees, which is what I have already done.
-
And then I have my springform pan here that I am going to spray with cooking spray in just a second.
-
And then we're gonna suck up to the side and create our crust.
-
So let's just go ahead, dig that out.
-
I still everything out, fixed everything for that already.
-
So this is 3/4 cup of, um, Graham cracker crumbs, and this is three tablespoons of challenge butter, and we're gonna mix that together.
-
We're gonna put that crust right into the freeform all over the very bottom and up inside as much as all right.
-
So I have one cup of granulated sugar and two tablespoons of corn starch that I'm going to mix together here and in this bowl.
-
Put this.
-
I went ahead and took care of that commence full here.
-
I have not won, not to Mach three.
-
Not for what?
-
Five Lots of cream cheese.
-
So that is two and 1/2 pounds of challenge cream cheese here.
-
And what we're gonna do is we are going to go ahead on DDE at the sugar and the corn starch into this pole here and a medium speed.
-
We are going to blend it until it is nice and smooth.
-
All right, so now that we have that in there, we have two large eggs and we are going to add one tablespoon of vanilla.
-
Martha Stewart likes to say the best quality vanilla that you can get.
-
So I use 100% vanilla vanilla from Costco.
-
We're gonna mix this until it comes together.
-
All right?
-
So I added that just until it came together.
-
And what we're gonna do now is we are going to add half a cup of whipping cream.
-
One of the things I've had issues with in the past is buying a big old thing of whipping cream and all the rest of it goes bad before I can use all of it.
-
And you know what I found it.
-
Um, Trader Joe's when I went to the mainland.
-
Waas shelf stable whipping cream.
-
No fix.
-
Gonna.
-
There we go.
-
Okay.
-
I just had to have it focus.
-
Anyway, you can start at room temperature until you're ready to open it and then just refrigerate for six hours prior to whipping and then refrigerate any product remaining.
-
And that's awesome.
-
So this works perfectly for me.
-
I used half a cup, and there's probably another fourth cup in there, I think, and once again, we're gonna put this on low, and we're gonna mix it on Lee until it just comes together.
-
We don't want to over beat this.
-
We are now going to pour this batter into the prepared crossed here and then into that 300 50 degree oven.
-
We're gonna cook this for, um bake it for 55 to 60 minutes more until it the edges are likely.
-
Balance on the center still jiggles because it will continue to bake after it comes out of your oven.
-
It was nice, thick, beautiful.
-
I just love of this challenge.
-
Cream cheese.
-
It's so smooth and creamy and beautiful.
-
All right.
-
Now, this is just a New York style.
-
It is not in New York.
-
She's cake witch believe.
-
Uses a lot more eggs and, um, working.
-
So I just want to see if I can get a couple of bubbles out of there.
-
Now.
-
We're gonna put that into the stew in the oven Will be back.
-
Oh, my God.
-
Look at how beautiful it is on the inside is still a little jiggly, so it will continue to bait.
-
Looks like that cool.