Klassisk New York-Style Cheesecake
Bring flødeost, æg og creme til stuetemperatur før blanding resulterer i en silkesglat dej uden klumper.
Kilde: Martha Stewart Living, marts 2016
Samlet tid
Forbered
portioner
Bring flødeost, æg og creme til stuetemperatur før blanding resulterer i en silkesglat dej uden klumper.
Kilde: Martha Stewart Living, marts 2016
Forbered
portioner
Cullen
26.04.2023 @ 21:17
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Bring cream cheese, eggs, and cream to room temperature before mixing results in a silky smooth dough without lumps. Source: Martha Stewart Living, March 2016 11 hours 15 minutes 35 minutes 12 Total time Prepare portions Ingredients 15 graham crackers (each 3 with 5 inches), broken into pieces 6 tablespoons unsalted butter, melted, plus more, softened, for pan 1/3 cup packed dark brown sugar 1 teaspoon packed fine-grained lemon zest and 1 tablespoon fresh juice 1 1/4 teaspoon coarse salt 2 1/2 pounds cream cheese (five 8-ounce bars), room temperature 1 1/3 cups granulated sugar 5 large eggs, room temperature 1 cup sour cream, room temperature 1 teaspoon pure vanilla extract Directions 1. Preheat oven to 350 degrees. Grind cakes in a food processor. Add melted butter, brown sugar, zest, and 1/2 teaspoon salt; pulse until texture is like wet sand. Press evenly into the bottom and halfway up a melted 9-inch springform pan. Bake until set, 12 to 15 minutes. Let cool. 2. Reduce temperature to 325 degrees. Beat cream cheese on medium speed until smooth. Gradually beat in granulate until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining 3/4 teaspoon salt. Beat in eggs, one at a time, then cream and vanilla until smooth. 3. Place the pan in the middle of a double layer of foil. Lift the edges of the foil up, wrap it tightly around the sides of the pan, and fold it under itself as needed until it is flat with the top of the pan. (This prevents water from seeping in.) 4. Pour the filling into the pan (it should come right up to the rim) and smooth the top with a small offset spatula. 5. Place the springform pan in a roasting pan; transfer to the oven. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cake is puffed and golden brown on top and slightly wobbly in the middle, 1 hour, 45 minutes to 2 hours