The Best New York Cheesecake Homemade Recipe | скачать в хорошем качестве

The Best New York Cheesecake Homemade Recipe |

#cheesecake #recipe #cheftausif #viralvideo #cheftausif THE ULTIMATE NEW YORK CHEESECAKE By Chef Md Tausif | Fusion in Kitchen Ingredients: For the Base: • 150g Marie biscuits or graham crackers • 75g Unsalted butter (melted) For the Cheesecake Filling: • 300g Cream cheese (room temperature) • 400g Heavy cream • 80g Granulated sugar • 80g Lemon juice (freshly squeezed) • 3 Eggs ⸻ Method: Step 1: Prepare the Base 1. Crush the biscuits into fine crumbs using a food processor or rolling pin. 2. Add melted butter and mix until the texture resembles wet sand. 3. Press the mixture into the bottom of a lined springform pan to form an even base. 4. Chill in the refrigerator while preparing the filling. Step 2: Make the Cheesecake Filling 1. In a mixing bowl, beat Egg and Sugar. 2. Add Heavy cream and beat until well combined. 3. Gradually mix in the heavy cream, followed by the lemon juice. THE ULTIMATE NEW YORK CHEESECAKE By Chef Md Tausif | Fusion in Kitchen Ingredients: For the Base: • 150g Digestive biscuits or graham crackers • 75g Unsalted butter (melted) For the Cheesecake Filling: • 300g Cream cheese (room temperature) • 400g Heavy cream • 80g Granulated sugar • 80g Lemon juice (freshly squeezed) • 3 Eggs ⸻ Method: Step 1: Prepare the Base 1. Crush the biscuits into fine crumbs using a food processor or rolling pin. 2. Add melted butter and mix until the texture resembles wet sand. 3. Press the mixture into the bottom of a lined springform pan to form an even base. 4. Chill in the refrigerator while preparing the filling. Step 2: Make the Cheesecake Filling 1. In a mixing bowl, beat the cream cheese until smooth and creamy. 2. Add sugar and beat until well combined. 3. Gradually mix in the heavy cream, with Cream cheese & add followed by the lemon juice. 4. Mixing gently after each addition to avoid too much air. Step 3: Assemble and Bake 1. Pour the filling over the chilled biscuit base and tap the pan gently to remove air bubbles. 2. Bake in a preheated oven at 130°C (266°F) for 2.5 hours. 3. After baking, turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes. 4. Refrigerate for at least 4–6 hours or overnight for best results. Optional Toppings: • Fresh berries • Fruit compote • Whipped cream • Lemon zest ⸻ Tips for Perfect Cheesecake: • Always use room temperature ingredients for a silky texture. • Don’t overmix once eggs are added to avoid cracks. • Use a water bath to ensure even baking and no browning on top. ⸻ For full video, watch now on:    / fusioninkitchen   Don’t forget to Like, Share & Subscribe! 4. Add eggs one at a time, mixing gently after each addition to avoid too much air. Step 3: Assemble and Bake 1. Pour the filling over the chilled biscuit base and tap the pan gently to remove air bubbles. 2. Bake in a preheated oven at 130°C (266°F) for 2.5 hours using a water bath (bain-marie) for a smooth, crack-free top. 3. After baking, turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes. 4. Refrigerate for at least 2–4 hours or overnight for best results. Optional Toppings: • Fresh berries • Fruit compote • Whipped cream • Lemon zest ⸻ Tips for Perfect Cheesecake: • Always use room temperature ingredients for a silky texture. • Don’t overmix once eggs are added to avoid cracks. ⸻ For full video, watch now on:    / fusioninkitchen   Don’t forget to Like, Share & Subscribe!