Cheesecake with crumb topping recipe12/4/2023 Once the eggs are added, you want to avoid over-mixing since it’ll produce more air in your cheesecake, causing it to rise too much, thus forming cracks.Īs for the crust, it’s just your standard graham cracker crumb crust. Once those ingredients have incorporated, the eggs are added, mixing just until combined. The cornstarch helps to firm up the filling and is supposed to prevent cracking…we’ll get to that topic later on. It begins by whipping together some cream cheese, sugar, vanilla, lemon juice, salt, and cornstarch. Thankfully the ingredients are pretty basic. It ain’t your light and airy no-bake cheesecake, that’s for sure. It’s really what gives the cheesecake its dense richness, smooth tanginess, and firm texture. Less leftover cheesecake means less killing myself at the gym because I “accidentally” inhaled an entire New York Cheesecake.Īs I mentioned earlier, this cheesecake has a whopping TWO pounds of cream cheese. So seeing as I had a big gathering coming up with family and friends, I felt that this would be the perfect opportunity to make something super rich and unhealthy (aren’t all of my recipes?) with the hopes that most of it would be eaten. But hey, if you’re gonna make an authentic New York Cheesecake, ya can’t skimp on the cream cheese, nor can you lighten it up with yogurt. While I’ve definitely made my fair share of cheesecakes over the past few years of food blogging, I’ve never made a true New York Cheesecake. Although I’m queen of all things sweet, sugary, and unhealthy, even I have to admit that I feel a little bit of guilt when it comes to incorporating TWO POUNDS of cream cheese into ONE cheesecake. ![]() Of all the cakes out there, cheesecake has to be the most decadent. ESPECIALLY New York-Style Cheesecake. ![]() ![]() Dense, creamy, and lusciously rich New York-Style Cheesecake crowned with a sweet blackberry topping!
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |