How To make Brooklyn Cheesecake
16 oz Ricotta cheese
16 oz Cream cheese, softened
1 1/2 c Sugar
4 Eggs
Juice of 1/2 fresh lemon 1/4 ts Vanilla
3 tb Cornstarch
3 tb Flour
1/4 c Melted butter
16 oz Sour cream
Blend together ricotta and cream cheese, and add sugar. Beat in eggs, one at a time. Add lemon juice, vanilla, cornstarch, flour and butter. Mix well. Fold in sour cream and pour into buttered 10-inch springform pan. Put cake in a cold oven. Heat to 325 degrees, and bake for one hour. Turn oven off and leave cake in for two more hours. Do not open oven door while cooling. Remove cake and finish cooling. Wrap and refrigerate. Cake is best the next day.
How To make Brooklyn Cheesecake's Videos
Classic New York Cheesecake recipe | What a lovely cake
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We all love New York Cheesecake. This dense cheesecake is heavenly, and I absolutely love it. My recipe contains sour cream which adds acidity and I think it achieves a nice overall balance.
▶NY Cheesecake◀
Quantity: For one cheesecake of 15cm diameter
All ingredients need to be at room temp (approx. 20°C).
⊙Biscuit Base⊙
Digestive biscuits 80g
Melted butter 35g
Crush the biscuits, mix it with melted butter and push it down inside the pan. Bake at 175℃ for 12~15mins.
⊙Cheesecake filling⊙
Cream Cheese 300g
Vanilla bean just a bit
Sugar 90g
Eggs 60g
Cake flour 10g
Heavy Cream 60g
Sour cream 80g
① Lightly beat the cream cheese.
② Add sugar + vanilla seeds and continue beating.
③ Gradually add the eggs.
④ Add the heavy cream.
⑤ Sift in the cake flour and mix.
⑥ Finally add in the sour cream and mix well.
⑦ Bake at 170°C for 40~50mins (Pre-heat to 170°C)
How to store: Store in the fridge up to 3 days, freezer up to 2 weeks.
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Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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Light and Creamy Italian Cheesecake - One of the Best Cheesecake Recipes
There are quite a few cheesecake recipes out there, but this is one of the best cheesecake recipes that was given to us by our Aunt Carol. This light and creamy Italian Cheesecake is very easy to prepare and will rival any Italian pastry chef. This Italian Cheesecake was served at Chef Dom’s restaurant for many years and has proven to be one of the best. By his clientele.
In this video, Chef Dom demonstrates how simple this recipe is to prepare with his step-by-step instruction. This classic Italian cheesecake is made with Ricotta cheese and is not quite as dense as a NY Style Cheesecake, but it consists of the same richness and is just as special. This Cheesecake has a light and fluffy texture that is ultra-smooth and delicious.
Aunt Carol’s Italian cheesecake will not disappoint and will be a great ending to any meal, or when you just have a craving for something sweet.
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Ingredients:
2 lbs. whole milk ricotta
½ cup of heavy whipping cream
Teaspoon of lemon zest
Teaspoon of lemon juice
6 eggs
1 cup of powdered sugar
1/3 cup of flour
2 tbsp. of unsalted butter
10 drops of pure vanilla extract
Pinch of salt
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Amazing Juniors copycat cheesecake
Complete list of ingredients and step-by-step video instructions to make this amazing copycat of the famous New York Junior’s cheesecake.
0:00 Introduction
0:43 New York magazine’s Choice
1:45 Spongecake base
1:49 Cream cheese filling
2:16 Water bath
4:16 Separate the eggs
4:52 sift dry ingredients
5:23 beat egg yolks
5:32 Add sugar
5:45 Beat in vanilla & lemon extracts
6:08 Add flour mixture to egg yolk mixture
6:16 Add melted butter
6:30 Add cream of tartar to egg whites and beat until peaked
6:57 Fold whites into the batter
7:08 Call spring pan with softened butter
7:18 Put batter into spring pan
7:27 Bake
7:52 Lower oven temp
8:32 Beat first package cream cheese with sugar
8:49 Beat in remaining cream cheese
9:06 Beat in remaining sugar
9:15 Add vanilla
9:27 Beat in eggs
9:38 Fold in heavy cream
9:53 Spoon batter over sponge cake
10:03 Set spring pan into water bath
10:12 Add hot water for water bath
10:23 Bake
10:46 Cool to room temperature
10:57 Cover and refrigerate
11:18 Remove plastic and release spring pan
11:36 Transfer to cake board
12:04 The results!
13:07  cheesecake jingle and photos
Junior's Cheesecake Owner Decides Not To Sell Flagship Building In Downtown Brooklyn
The home of Brooklyn's most famous cheesecake is not for sale after all. The owner of Junior's Restaurant has decided not to sell the building that houses the restaurant. Alan Rosen said he has had a change of heart and has taken the two-story building in downtown Brooklyn off the market.
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Turtle Caramel Cheesecake Recipe (Homemade)
Make this chocolate caramel cheesecake with pecans in the crust and caramel filling for your next cheesecake craving. It is rich, smooth and everything you could ask for!
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