The Best New York Cheesecake Recipe | Emojoie Cuisine

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  1. ▼Ingredients
    -English

    Ø18cm
    (7 inch)
    120g biscuits

    60g melted butter

    400g cream cheese (Full fat)

    120g granulated sugar

    200g sour cream or 100g heavy cream + 100g yogurt

    150ml heavy cream

    2 eggs

    2tbsp corn starch

    1.5tbsp vanilla extract

    1/4 lemon juice

    200g raspberres

    40g granulated sugar

    1tbsp water

    Conversion guide

    18 cm (7 inch) → 21 cm (8.2 inch) 1.5 times 180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.

    18 cm (7 inch) → 24 cm (9.4 inch) 2 times 180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.

    18 cm (7 inch) → 15 cm (6 inch) 0.66 to 0.7 times 180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.

    ———————————————————————————————-

    -Français

    Ø18cm

    Biscuits 120g

    60g de beurre fondu

    400g de à cream cheese 30% de MG (
    KIRI ou M&S Full Fat Soft Cheese)
    120g de sucre
    200 g de crème fraîche épaisse ou sour cream
    150ml de crème liquide entière
    2 oeufs

    2 cuillères à soupe d'amidon de maïs

    1,5 cuillère à soupe d'extrait de vanille

    1/4 jus de citron

    200g de framboises

    40g de sucre cristallisé

    1 cuillère à soupe d'eau

    ———————————————————————————————-
    -Español
    Ø18cm

    120g de galletas

    60g de margarina derretida

    400 g de queso crema

    120g de azucar blanca

    200g de crema agria

    150g de crema espesa

    2 huevos

    2 cucharadas de maizena

    1 1/2 cucharada de vainilla

    1/4 de jugo de limon

    200g de frambuesas

    40g de azúcar blanca y 1 cucharada de agua.

    ———————————————————————————————-
    -日本語
    ケーキ型18㎝

    ビスケット 120g

    溶かしバター 60g

    クリームチーズ 400g

    グラニュー糖 120g

    サワークリーム 200g
    又は 生クリーム100mlとヨーグルト100gで代用可
    生クリーム 150ml(植物性生クリーム不可)

    卵 2個

    コーンスターチ 大さじ2

    バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴

    レモン汁 1/4個分

    変換式
    18cm→15cm 材料を0.66~0.7倍に 180 ° C で30分, 150 ° C で”20~25分 ”, オーブンをオフにして1時間

    18cm→12cm 材料を0.5倍に 180 ° C で30分, 150 ° C で”15~20分 ”, オーブンをオフにして1時間
    18cm →21cm 材料を1.5倍に 180 ° C で30分, 150 ° C で”40~45分 ”, オーブンをオフにして1時間

  2. This has to be one of the most sensual videos for a recipe that I’ve ever seen! 👍🏻 The sounds of the ingredients, the whisk, the raspberries being strained….sighhh 🤩🤩 Bit of a mistake on my part to be watching this as I’m trying to drift off to sleep. I’ll be dreaming of NY cheesecake all night 😄😄

    Well done, thank you so much 👏🏻👏🏻💐

  3. Tried it out needed to recalculate though for 26 cm. Also, do not make the mistake and put in on hot air in the oven, it won't work! The recipe itself is precise regarding quantities and correctly described as the result following the instructions was very fine! Thanks for this well made video.

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