New York Cheesecake

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making New York Cheesecake

Prepare the ingredients for the cheesecake filling;

Prepare the ingredients for the cake crust;

Cut the baking paper into suitable strips and circles, line the bottom and sides of the cake mold, spread a little softened butter around the mold and bottom, and stick the baking paper firmly;

Lightly toast the walnuts in a 150-degree oven, then chop and set aside;

Place the whole wheat biscuits in a sturdy food bag and crush them with a rolling pin;

Pour the biscuit crumbs into a container, add chopped walnuts, melted butter, and maple syrup, mix well;

Spread on the bottom of the mold, press firmly with a spoon to make the surface smooth;

Beat 1 egg and 1 egg yolk and set aside;

Place cream cheese in a mixing bowl and beat with an electric mixer until smooth;

Add caster sugar;

Add honey;

Add lemon zest;

Add fresh cream and mix well;

Add cornstarch and mix well;

Mixture after mixing well;

Then slowly add the beaten egg and egg yolk in 3 portions, mixing well each time;

Add lemon juice and mix well;

In another mixing bowl, add egg white and caster sugar to make meringue; Refer to steps 8-11 of Vanilla Chiffon Cake for making meringue: http://m.meishichina.com/blog/539795/#0-qzone-1-55871-d020d2d2a4e8d1a374a433f596ad1440

Add the meringue to the mixture of beaten egg, egg yolk, and cheese prepared in step 19 in two portions, fold gently with a rubber spatula to make the cheesecake batter;

Wrap the bottom of the mold with 2 layers of aluminum foil;

Pour the cheesecake batter into the prepared mold, smooth the surface with a spoon, preheat the oven to 150 degrees;

Place the mold in the center of a deep baking pan, add hot water at 80 degrees to fill the baking pan 6-7 full;

Bake in the preheated 150-degree oven for 50 minutes;

While the cheesecake is still hot, insert a knife between the cake and the side baking paper, circle around the mold to separate the cake from the baking paper;

Let the cake cool completely at room temperature, do not remove from the mold, cover with plastic wrap, refrigerate overnight; place the springform pan on a can, remove the mold, gently insert a cake knife into the circular bottom of the mold to separate the cake from the mold, place it on a turntable lined with a cake base, gently peel off the baking paper;

Whip the fresh cream with caster sugar until 70% whipped; Refer to step 18 of Coffee Flavored Tree Stump Roll Cake for whipped cream: http://m.meishichina.com/blog/539874/#0-qzone-1-78868-d020d2d2a4e8d1a374a433f596ad1440

Pour plenty of whipped cream on the surface of the cake, gently rotate the turntable, use a spatula to smooth the whipped cream on the surface of the cake, then evenly spread the fresh cream on the side of the cake;

Use the back of a spoon to draw a spiral pattern on the cream cake surface;

Press lightly on the side to create wide stripe patterns;

Final presentation;

Decorate with strawberries, blueberries, and mint leaves;