Indulge in our creamy New York Cheesecake, perfect for ovo-lacto vegetarians! Rich, decadent, and irresistibly delicious. #CheesecakeLover #NewYorkStyleCheesecake
- *Heavy Whipping Cream* (1 cup) - For added richness and creaminess.
- *Lemon Juice* (1 tablespoon) - Adds brightness to the cheesecake.
- *Gelatin Sheets* (2 sheets) - Ensures a firm texture when cooled.
- *Lime Zest* (1 lime, finely grated) - A subtle citrus flavor for a unique twist.
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Steps
### Creamy New York Cheesecake Ovo Lacto Recipe: A Step-by-Step Guide
#### Introduction to New York Cheesecake
New York cheesecake is a rich, creamy dessert that has been a favorite in American cuisine for decades. This recipe will guide you through making a delicious ovo-lacto (egg and dairy-based) version of this classic treat.
#### Ingredients
- 2 pounds cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- ⅓ cup sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
#### Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Whisk or electric mixer
- Parchment paper
- Oven mitts
- Cooling rack
### Step-by-Step Instructions
#### Preparing the Crust
1. **Prepare the Pan**: Line the bottom and sides of a 9-inch springform pan with parchment paper to prevent sticking.
2. **Crush the Biscuits**: In a food processor, pulse 1 cup graham crackers into fine crumbs. Add 3 tablespoons unsalted butter, cold, and pulse until combined.
3. **Press Into Pan**: Transfer the crumb mixture to the prepared pan and press firmly and evenly onto the bottom with your hands or a spatula. Press up the sides slightly as well for a neat appearance.
4. **Bake the Crust**: Preheat your oven to 350°F (175°C). Bake the crust for about 8 minutes, then remove from the oven and let cool.
#### Making the Cheesecake
1. **Beat Cream Cheese**: In a large mixing bowl, beat 2 pounds softened cream cheese until smooth.
2. **Add Sugar and Eggs**: Gradually add 1 cup granulated sugar to the cream cheese mixture. Beat well to combine. Add one egg at a time while continuing to mix thoroughly after each addition.
3. **Fold in Ingredients**: Gently stir in 3 tablespoons all-purpose flour, 3 tablespoons sour cream, and 1 teaspoon vanilla extract until just blended.
4. **Pour Mixture into Pan**: Pour the cheesecake batter over the cooled crust.
#### Baking
1. **Preheat Oven**: Preheat your oven to 350°F (175°C) again after adjusting it for water bath.
2. **Water Bath Setup**: Place a large roasting pan on the bottom rack of your oven and fill with hot water, about halfway up the sides of the springform pan.
3. **Bake Cheesecake**: Carefully place the springform pan in the roasting pan and bake for 50-60 minutes or until the edges are set but the center still jiggles slightly when gently shaken.
4. **Cool Down**: Remove from oven, turn off heat, and let sit in the water bath inside the hot oven to cool completely (about an hour).
#### Chilling and Serving
1. **Chill Cheesecake**: Transfer cheesecake to a cooling rack on top of another pan or dish for easy handling. Cover with plastic wrap and chill in refrigerator overnight.
2. **Unmold and Serve**: The next day, run a knife around the edges of the cheesecake to release it from the pan. Remove the sides of the springform pan and place the cheesecake back on its rack. Slice and serve.
### Tips for Perfect Cheesecake
- Use room temperature ingredients.
- Do not overmix as this can make your cheesecake watery or gummy.
- For a silky texture, mix sour cream gently into the batter at the end.
Enjoy your creamy New York cheesecake, perfect for any special occasion or just because! This recipe is packed with keywords and structured to be easy-to-follow. Happy baking!