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New York Cheesecake
About This Course
New York Cheesecake is a rich, dense dessert characterized by its velvety, creamy filling and buttery graham-cracker crust. Traditionally made with full-fat cream cheese, eggs, sugar, and a touch of sour cream or heavy cream, this classic cheesecake achieves a smooth texture and slight tanginess. Baked slowly in a water bath or with careful temperature control, it develops a golden top with minimal cracking. Often served plain or with a simple fruit compote (e.g., strawberries or cherries), its luxurious mouthfeel and balanced sweetness make it a timeless dessert staple.
Learning Objectives
Ingredient Selection & Ratios: Identify the best types of cream cheese, sour cream, and eggs; calculate the ideal proportion for a dense, creamy texture without greasiness.
Crust Preparation: How to toast and bind graham-cracker crumbs using melted butter and a hint of sugar; press evenly to create a sturdy, flavorful base.
Mixing Techniques: Beat cream cheese to a smooth consistency, incorporate sugar gradually, and fold in eggs and dairy to prevent overmixing and air incorporation that cause cracks.
Water-Bath Baking: Set up a proper bain-marie—wrapping the springform pan, positioning in the oven, and monitoring water level—to ensure even heat and prevent browning or cracking.
Cooling & Setting: Techniques for gradual temperature reduction—oven-off resting, room-temperature cooldown, then refrigeration—to minimize shrinkage and produce a flawless top.
Flavor Variations & Toppings: Simple ways to add lemon zest or vanilla bean for subtle notes; recipes for fruit compotes (strawberry, blueberry) and ganache for elegant finishes.
Troubleshooting Common Issues: Solutions for cracked tops, soggy crusts, and overly dense fillings; learn how small temperature shifts or mixing errors impact final results.
Material Includes
- Step-by-Step Recipe PDF: Detailed instructions with ingredient weights, oven settings, and visual cues for mixing and baking times.
- Cheesecake Troubleshooting Guide: One-page infographic listing common pitfalls (e.g., cracks, sinking center) with causes and corrective steps.
- Flavor Variation Handout: Two-page booklet featuring three recommended topping recipes—classic strawberry compote, salted caramel drizzle, and lemon-curd swirl.
- Plating Inspiration Gallery: Four high-resolution photos illustrating plated cheesecakes garnished with berries, mint, and sauces, with plating notes.
Requirements
- For Crust:
- 200 g graham crackers or digestive biscuits (crushed)
- 80 g unsalted butter (melted)
- For Filling:
- 900 g cream cheese (room temperature)
- 250 g granulated sugar
- 3 large eggs (room temperature)
- 250 ml sour cream (room temperature)
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (optional)
Target Audience
- Home Bakers seeking to elevate their dessert repertoire with a restaurant-quality cheesecake.
- Aspiring Pastry Chefs practicing foundational skills in custard-based desserts and water-bath techniques.
- Dessert Enthusiasts who want to master the classic New York Cheesecake for family gatherings or special occasions.
- Cooking Instructors looking for a clear, structured lesson plan to teach cheesecake fundamentals.
- Professional Chefs aiming to refine their technique for consistent, crack-free cheesecakes in a busy kitchen.
Curriculum
2 Lessons2h 15m
Crust & Filling Fundamentals
Mixing a Smooth, Lump-Free Cheesecake Filling
Baking & Serving Excellence
Your Instructors
uniquedevservice993@gmail.com
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€21.99€34.55
Material Includes
- Step-by-Step Recipe PDF: Detailed instructions with ingredient weights, oven settings, and visual cues for mixing and baking times.
- Cheesecake Troubleshooting Guide: One-page infographic listing common pitfalls (e.g., cracks, sinking center) with causes and corrective steps.
- Flavor Variation Handout: Two-page booklet featuring three recommended topping recipes—classic strawberry compote, salted caramel drizzle, and lemon-curd swirl.
- Plating Inspiration Gallery: Four high-resolution photos illustrating plated cheesecakes garnished with berries, mint, and sauces, with plating notes.
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