Japanese Style New York Cheesecake
Japanese Style New York Cheesecake

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, japanese style new york cheesecake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Japanese Style New York Cheesecake is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Japanese Style New York Cheesecake is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook japanese style new york cheesecake using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Japanese Style New York Cheesecake:
  1. Make ready Base
  2. Get 80 g digestive cookie
  3. Get 35 g unsalted butter
  4. Take Cheesecake Mix
  5. Get 250 g cream cheese
  6. Take 100 g granulated sugar
  7. Get 50 g unsalted butter
  8. Get 100 g sour cream
  9. Make ready 1 tsp vanilla extract
  10. Get 10 g corn starch
  11. Get 1 tbsp lemon juice
  12. Prepare Egg Mixture
  13. Get 1 egg
  14. Get 1 egg yolk
  15. Make ready Some melted butter to coat a 7 in/18 cm spring form cake tin
Steps to make Japanese Style New York Cheesecake:
  1. Make sure to take all your ingredients out of the fridge and let rest till all ingredients are at room temperature as this ensures that the consistency of the batter is ideal.
  2. Preheat oven to 170 degrees Celsius (~340 degrees Fahrenheit).
  3. Making the base: crush digestive cookie in a ziplock bag with a rolling pin. Melt butter over water. Add the cookie crumbs into the butter, mix well. Layer cake tin with the cookie crumb mixture and place in the fridge for later.
  4. Now for the cake mixture: blend the cream cheese until smooth, then add the sugar in all at once and blend until the cream cheese mixture becomes watery. Add butter and blend until smooth, followed by sour cream and vanilla extract, blend well in between adding the ingredients. Beat the egg mixture to combine and add in 3 batches, blending well in between each addition. Finally, add the corn starch and lemon juice, blend well after each addition.
  5. Strain the cake mixture in a sieve and pour cake mixture into the cake tin with the cookie base.
  6. Bake for 40~45 minutes at 170 degrees Celsius (~340 degrees Fahrenheit), or until golden brown.
  7. Take cake out of cake form and rest until cool. Best served after chilling in fridge for more than 4 hours.

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