CHICAGO CHEESECAKE RECIPE RECIPES

Steps:

• Cream cheese; butter; sour cream all prepared in room temperature.
• Use aluminium foil double wrap the cake pan(6” inch round with base removable); from bottom to all side. Generously use butter to brush over the cake pan. Remains butter for mixing later
• Preheat oven with tray of water to 150 C. Water level about 1cm.
• Electric mixer(low volume = 1) mix the cream cheese and butter together until smooth and creamy, add sugars (increase one level volume = 2) continue mix to very smooth and creamy texture. Change back low volume for the egg mix. Tips: beside electric mixer, use spatula get all the mixture mix well.
• Add sour cream, gently mix well. (I’ve DIY my sour cream by electric mix 100ml whipping cream for approx 1min, add 1/4tsp lemon juice n pinch of salt)to mix n whip well, keep refrigerated for 10mins to set the flavour then bring out to room temperature before use)
• Add vanilla extract, lemon juice, and cornstarch(sieved). Just add all together to mix well.
• Before pouring into cake pan, use spatula gently fold mix. After pouring into cake pan, lightly drop the cake pan for few times on ur kitchen top to expel the bubbles and air.
• Carefully place cake pan into the hot water tray n bake for 50mins. Or until u see the cake turn golden colour.
• This cake must wait it cool down, keep refrigerates for few hours, serve while it’s still cooling. Must be patience!!

Steps:

• Method : For the crust: 1. Beat the butter and sugar together on medium speed until light and fluffy 2. Add vanilla extract and mix until combined. 3. Add the flour and the salt and beat on low speed until just combined. 4. Press the crust evenly into the bottom of the pan. Refrigerate until firm, about 30 minutes. 5. Pre-heat oven at 175 degree. 6. Prick the chilled crust several times with a fork and bake until golden, about 20 minutes. 7. Transfer to a wire rack and cool completely. For the filling: 1. Pre-heat oven at 175 degree. 2. Beat the cream cheese on medium-low speed to break it up and soften it. 3. Add half the sugar and the lemon zest and beat on medium-low speed until combine. 4. Beat in the remaining sugar, flour, and salt until combined, another minute. 5. Mix well the vanilla extra with buttermilk and add in to the batter to beat until combine. 6. Add the egg yolk and beat for one minute. 7. Add the eggs, one at a time and beat to combine after each addition. (I am not sure is it cos I used buttermilk that caused the batter to be very running) 8. Grease the side of the cake pan. Set the pan on a rimmed baking sheet or aluminum foil to catch any spill. 9. Pour the filling onto the cooled crust and bake for 50 - 60 mins or until the cheesecake is firm around the edges and barely jiggles in the center. (the recipe didn't ask for water bath method but I used another tray half filled with hot water and position at the last row and bake the cheesecake in middle rack) 10. Transfer to wire rack and cool for 3 hours then wrap tightly with plastic and chill in the fridge for at least 3 hours and up to 4 days. 11. Unmould the cheesecake abd serve