The secret to the perfect cheesecake is using a blender to mix the batter and baking it low and slow. Use this new york cheesecake base for all sorts of toppings.
INGREDIENTS:
Set A:
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, cold
2 Tbsps. granulated sugar
1 tsp. salt
Set B:
3 cups cream cheese, at room temperature
1 cup heavy cream
1/4 cup cake flour
1 1/4 cups granulated sugar
4 whole eggs
1/4 cup lemon juice
1 tsp. salt
1/2 tsp. vanilla extract
PROCEDURE
A. In a bowl, combine all Set A ingredients and mix until a crumble texture is achieved, chill for 30 minutes. Meanwhile, cover the outer side and bottom of the springform pan with aluminum foil to prevent water from sipping in when baking the cheesecake later.
Pour the crust mixture into the pan, press down to form a crust on the base of the pan and bake for 10 to 12 minutes at 338 ÌŠF (170 ÌŠC).
B. In a blender, combine all Set B ingredients and blend until smooth and well combined. Pour into the crusted pan. Tap the pan gently to release bubbles and spread evenly. Then bake in a bain- marie. To check doneness, insert a toothpick to check if it comes out clean. Chill for 24 hours. Top with anything you desire.
PECAN CARAMEL TOPPING
Procedure:
A. In a saucepan, cook corn syrup and sugar until the mixture becomes amber in color. Remove from heat, then add pecans. Mix until the syrup stops bubbling.
B. Combine Set B ingredients, except butter. Mix until combined and add to the saucepan. Mix and cook over low heat until desired consistency is achieved. Add the butter last and mix.