The house cook's simple recipe for the perfect New York cheesecake sets the Internet on fire – when her unusual trick for a flawless, fluffy filling is revealed
- Bakers are green with envy over an accountant's epic homemade cheesecake
- The filling looks rich and creamy and the top is seamless without a single crack
- She said it was her first New York-style attempt to be baked rather than chilled
- The trick is to bake it at different temperatures without opening the oven door
- People compared their dessert to professional ones from the Cheesecake Factory
Hobby bakers are green with envy over an accountant's epic homemade New York cheesecake that looks like it comes straight from the oven of a professional kitchen.
Maria Rangel published her recipe and photos of the finished cake in Baking Ourselves Crazy, a Facebook cooking group.
After the members raved about their skill and compared the dessert to that of the legendary U.S. restaurant chain The Cheesecake Factory, the Miami, Florida home cook said her trick was to bake the cake at different temperatures without opening the oven door.
The cheesecake should first be cooked over high heat to ensure that the eggs are fully cooked, and then baked slowly at a lower temperature to give the filling a silky smooth consistency.
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The professional cheesecake by New York accountant Maria Rangel
The trick for the seamless top and smooth filling (illustration) is to cook the cheesecake at different temperatures without opening the oven door
The secret of a flawlessly fluffy filling
Bake the mixture of crust and raw cream cheese at 230 ° C for 20 minutes, then reduce to 110 ° C and let it cook for one hour.
This turns the edge golden brown and the eggs are boiled, while the filling remains silky smooth.
Interestingly, Ms. Rangel said she hadn't baked the cheesecake in a water bath, also known as bain-marie, which is recognized in culinary circles as the secret of an exceptionally creamy filling that cooks without cracks.
The moisture rising from the water seals the surface of the cake to prevent it from cracking in the same way that moisturizers moisturize and strengthen the skin.
The lack of a water bath makes Ms. Rangel & # 39; s perfectly smooth top and the filling all the more impressive.
There are two main differences between New York style and traditional cheesecake.
The New York style is made from simple ingredients and always baked in the oven, while traditional cheesecake is wrapped in plastic or aluminum foil and chilled between eight hours and two days.
And while traditional cheesecake is based on double and sour cream to thin out the dough and create a silky texture, New York cheesecake contains more cream cheese, which makes it denser and richer.
To create the basis for her New York masterpiece, Ms. Rangel said that she chopped 18 Graham Crackers – the American equivalent of simple digestive biscuits – into crumbs and mixed them with half a cup of melted butter.
For the filling, she mixed four blocks of full-fat cream cheese with two cans of sweetened condensed milk, six large eggs and an additional egg yolk, two tablespoons of vanilla extract and the peel of a lemon.
She said she added lemon and vanilla to balance the sweetness and hide any traces of eggs that might affect the taste.
Ms. Rangel then added three tablespoons of corn flour to slightly thicken the consistency.
Ms. Rangel adds the lemon peel and two generous tablespoons of vanilla extract to her cheesecake (picture) to balance the sweetness and hide traces of egg taste
After she lined the bottom of a springform pan with the shortbread biscuit and let it cool, she poured the filling on it and baked it in the oven at 230 degrees Celsius for 20 minutes.
Without opening the oven door, she lowered the temperature to 110 degrees Celsius and cooked for another hour.
"You'll see that the cheesecake is still shaky, but it's normal," she said.
After cooking, she left the cake in the oven with the door slightly open for an additional hour, then removed it and allowed it to cool to room temperature before cooling overnight.
Simple recipe for baked cheesecake
18 Graham crackers or digestive biscuits
4 blocks of full fat cream cheese
2 cans of sweetened condensed milk
6 large eggs
1 egg yolk
2 tablespoons of vanilla extract
Peel of a medium-sized lemon
3 tablespoons of corn flour
½ teaspoon of salt
1. Melt butter and crush the Graham crackers, then combine the two into a shortbread crumb.
2. Mix the cream cheese, condensed milk and eggs with lemon zest, vanilla extract and salt until smooth and creamy.
3. Add corn flour to thicken.
4. Line the bottom of a springform pan with the shortbread and pour the creamy filling over it.
5. Bake for 20 minutes at 230 degrees Celsius, then lower the oven temperature to 110 degrees Celsius without opening the door and let it cook for an hour.
6. Open the oven door slightly and let it stand for an hour. Then take out the cake and bring it to room temperature.
7. Place in the fridge overnight, then gently wipe the top and sides with a spatula to smooth them out.
8. Stack the mixed berries on top and serve with whipped cream and raspberry coulis.
Source: Bake us crazy on Facebook
She gave the dessert enough time to set before carefully moving a spatula over the top and sides to make up for any discrepancies.
“Above all, I let it cool down overnight. If you do, it will shrink a little and separate from the pan, ”she replied to a comment.
People were amazed at their talent when a woman jokingly asked her to bring a cake to her door.
"I want cheesecake now, it looks so good! Please send some to Texas, 'she said.
& # 39; girl! Cheesecake Factory, watch out, ”said another.
Others called the cake "perfection" and "beautiful feast for the eyes" and thanked her for inspiring her to make her own.
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