NEW YORK CHEESECAKE! ASAL NYAMPUR AJA!
Resep
New York Cheesecake
Bahan
Adonan cheesecake:
Strawberry compote:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang bongkar pasang diameter 20 cm, bungkus bagian bawah dan sambungannya dengan aluminium foil, lalu lapisi dasar dan sisinya dengan kertas anti lengket.
- Panaskan oven di suhu sekitar 150-160 derajat dan siapkan loyang besar berisi air di dalam oven sebagai water bath.
- Haluskan biskuit dengan blender sampai jadi bubuk.
- Tuang lelehan mentega tawar ke biskuit dan aduk sampai rata.
- Tuang campuran biskuit ke loyang lalu tekan dan ratakan sampai padat.
- Simpan base di freezer sampai akan dipakai.
- Keluarkan cream cheese dari kulkas minimal 30 menit sebelumnya sampai benar-benar lembut.
- Masukkan gula pasir dan vanilla extract ke cream cheese lalu lembutkan dengan spatula.
- Ganti ke whisk dan aduk sampai benar-benar tidak ada gumpalan keju sama sekali, jangan overmix.
- Pecahkan telur satu per satu ke adonan dan aduk sampai rata di setiap telurnya.
- Masukkan maizena dan aduk sampai rata.
- Masukkan perasan lemon dan whipping cream cair, aduk sampai rata.
- Tuang adonan cheesecake ke atas base yang sudah keras.
- Hentakkan loyang supaya udaranya hilang.
- Panggang dengan teknik water bath sampai bagian tengahnya hanya bergoyang pelan seperti panacotta.
- Keluarkan dari water bath lalu panggang lagi tanpa air sekitar 5 menit untuk mengeringkan.
- Diamkan sampai benar-benar dingin, tutup dengan plastic wrap, lalu simpan di kulkas minimal 5 jam atau semalaman.
- Lepaskan loyang dan kertasnya setelah cheesecake benar-benar dingin.
- Sajikan polos atau dengan strawberry compote di atasnya lalu potong-potong.
Ingredients
Cheesecake batter:
Strawberry compote:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a 20 cm springform tin, wrap the base and seams in aluminium foil, then line the base and sides with non-stick paper.
- Preheat the oven to around 150 to 160 degrees Celsius and set a larger tray of water inside as a water bath.
- Blitz the biscuits until they turn into fine crumbs.
- Pour melted unsalted butter over the crumbs and mix until combined.
- Tip the crumb mixture into the tin, then press it down firmly and level it.
- Freeze the base until you need it.
- Take the cream cheese out of the fridge at least 30 minutes ahead so it softens fully.
- Add the sugar and vanilla extract to the cream cheese and work it smooth with a spatula.
- Switch to a whisk and mix until there are no cheese lumps left at all, without overmixing.
- Add the eggs one at a time, mixing until combined after each.
- Add the cornstarch and stir until combined.
- Add the lemon juice and liquid whipping cream, then stir until smooth.
- Pour the cheesecake batter over the firm base.
- Tap the tin so the air bubbles escape.
- Bake in the water bath until the centre only wobbles gently like panna cotta.
- Take it out of the water bath and bake it dry for about 5 more minutes.
- Let it cool completely, cover with plastic wrap, then chill for at least 5 hours or overnight.
- Release the tin and peel off the paper once the cheesecake is fully chilled.
- Serve plain or topped with strawberry compote, then slice.
Cook Mode
NEW YORK CHEESECAKE! ASAL NYAMPUR AJA!
New York Cheesecake
NEW YORK CHEESECAKE! ASAL NYAMPUR AJA!
NEW YORK CHEESECAKE! ASAL NYAMPUR AJA!
Bahan
Adonan cheesecake:
Strawberry compote:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang bongkar pasang diameter 20 cm, bungkus bagian bawah dan sambungannya dengan aluminium foil, lalu lapisi dasar dan sisinya dengan kertas anti lengket.
- Panaskan oven di suhu sekitar 150-160 derajat dan siapkan loyang besar berisi air di dalam oven sebagai water bath.
- Haluskan biskuit dengan blender sampai jadi bubuk.
- Tuang lelehan mentega tawar ke biskuit dan aduk sampai rata.
- Tuang campuran biskuit ke loyang lalu tekan dan ratakan sampai padat.
- Simpan base di freezer sampai akan dipakai.
- Keluarkan cream cheese dari kulkas minimal 30 menit sebelumnya sampai benar-benar lembut.
- Masukkan gula pasir dan vanilla extract ke cream cheese lalu lembutkan dengan spatula.
- Ganti ke whisk dan aduk sampai benar-benar tidak ada gumpalan keju sama sekali, jangan overmix.
- Pecahkan telur satu per satu ke adonan dan aduk sampai rata di setiap telurnya.
- Masukkan maizena dan aduk sampai rata.
- Masukkan perasan lemon dan whipping cream cair, aduk sampai rata.
- Tuang adonan cheesecake ke atas base yang sudah keras.
- Hentakkan loyang supaya udaranya hilang.
- Panggang dengan teknik water bath sampai bagian tengahnya hanya bergoyang pelan seperti panacotta.
- Keluarkan dari water bath lalu panggang lagi tanpa air sekitar 5 menit untuk mengeringkan.
- Diamkan sampai benar-benar dingin, tutup dengan plastic wrap, lalu simpan di kulkas minimal 5 jam atau semalaman.
- Lepaskan loyang dan kertasnya setelah cheesecake benar-benar dingin.
- Sajikan polos atau dengan strawberry compote di atasnya lalu potong-potong.
Ingredients
Cheesecake batter:
Strawberry compote:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a 20 cm springform tin, wrap the base and seams in aluminium foil, then line the base and sides with non-stick paper.
- Preheat the oven to around 150 to 160 degrees Celsius and set a larger tray of water inside as a water bath.
- Blitz the biscuits until they turn into fine crumbs.
- Pour melted unsalted butter over the crumbs and mix until combined.
- Tip the crumb mixture into the tin, then press it down firmly and level it.
- Freeze the base until you need it.
- Take the cream cheese out of the fridge at least 30 minutes ahead so it softens fully.
- Add the sugar and vanilla extract to the cream cheese and work it smooth with a spatula.
- Switch to a whisk and mix until there are no cheese lumps left at all, without overmixing.
- Add the eggs one at a time, mixing until combined after each.
- Add the cornstarch and stir until combined.
- Add the lemon juice and liquid whipping cream, then stir until smooth.
- Pour the cheesecake batter over the firm base.
- Tap the tin so the air bubbles escape.
- Bake in the water bath until the centre only wobbles gently like panna cotta.
- Take it out of the water bath and bake it dry for about 5 more minutes.
- Let it cool completely, cover with plastic wrap, then chill for at least 5 hours or overnight.
- Release the tin and peel off the paper once the cheesecake is fully chilled.
- Serve plain or topped with strawberry compote, then slice.
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