עוגת הגבינה הכי קרמית שאכלתי אי פעם! מתכון קל לעוגת גבינה ניו יורקית (ללא אמבט מים)
על המתכון
If you’re looking for a super creamy baked cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It’s rich, creamy, slightly tart and has the most irresistible biscuit base. I’d go so far as to say it’s the BEST cheesecake recipe I’ve tried!
מצרכים
- For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
- Cheesecake Crust
- ▢3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
- ▢¾ cup (170 g) unsalted butter - melted
- ▢3 tbsp (35 g) white granulated sugar
- Bake crust at 160 °C (320°F) with the fan on for 8 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F).
- Cheesecake Filling
- ▢4 cups (905 g) cream cheese - 32 oz in the US. Needs to be room temperature.
- ▢2 tbsp (15 g) flour - plain, all purpose
- ▢1¼ cups (250 g) white granulated sugar
- ▢¾ cup (180 g) sour cream - room temperature
- ▢2 tsp vanilla extract/essence
- ▢1½ tsps fresh lemon juice - optional, but recommended
- ▢⅛ tsp salt
- ▢4 large eggs - room temperature
- Bake cheesecake at 140°C (285°F) with the fan on for 75 mins. If you don't have a fan option (convection mode) then increase baking temperature to 160 °C (320°F)
- BAKING ESSENTIALS:
הסרטון באדיבות הערוץ Cakes by MK. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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