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In the United States, Cheesecake is a bit like our pasta with tomato sauce: every city has its own version. The New York-style version has very specific characteristics, one above all the baking in the oven, which is done using a bain-marie: this type of baking allows for a very soft and moist texture, in contrast with the crunchy biscuit base. In this lesson, Tamara also reveals a trick for obtaining a crunchy biscuit base that doesn't get moist during baking. 00:11 INTRODUCTION 00:40 BISCUIT BASE 08:18 CHEESE CREAM READ THE FULL RECIPE ???? For the biscuit base: Dry biscuits - 200 g Sugar - 60 g Melted butter - 100 g For the cheese cream: Spreadable cheese - 900 g Sugar - 160 g Salt - 3 g Vanilla pod - 1 Lemon zest - ½ Medium eggs - 4 Sour cream - 300 g Equipment: Kitchen mixer 26-28 cm springform pan Baking paper Kitchen brush Silicone spatula Bain-marie pan Glass Stand mixer with leaf and whisk Aluminum foil SUBSCRIBE TO THE CHANNEL: https://bit.ly/AcademiaITAsub DISCOVER THE COURSES: https://academia.tv/it OUR BLOG: https://blog.academia.tv/ FOLLOW US ON: Instagram: / academia_ita Pinterest: https://www.pinterest.it/ITacademiatv LinkedIn: / 71354608 TikTok: / academia.tv Telegram: https://t.me/+0atHlu9OHyA4NGM0 Facebook: / it.academia.tv #NYCheesecake #CheesecakeLovers #NewYorkCheesecake #CheesecakeHeaven #DessertGoals #CreamyCheesecake #ClassicCheesecake #NYStyleDessert #CheesecakeAddict #NYDesserts #CheesecakePerfection #CheesecakeDreams #DecadentDesserts #SweetsOfNYC #InstaCheesecake #CheesecakeObsession #BakingCheesecake #NYCEats #DessertLovers #NY