[New York Cheesecake] Starbucks has the same style, reproduced at home

This New York cheesecake is named after New York, but the cheese pie method that originally began in the United Kingdom was to use the dough as the cake base, and after it was transmitted to the United States, New Yorkers directly crushed the biscuits instead of the dough, and then put in the cheese to bake, but I didn't expect it to be widely popular~ Later, this simplified lazy version of the practice gradually spread in New York, so this popular New York Cheese Cake was born. As a representative of classic cheesecake, New York cheese is made by focusing more on the amount of cheese in the recipe, mixed with a large amount of yogurt, and baked in water. In terms of taste, there is not only a rich milky aroma, but also a layer of sweet and sour refreshingness. For babies who are afraid of getting tired, you can put in some vanilla extract and lemon zest to increase the aroma and neutralize the heaviness of the cheese~ In this way, even if it is a heavy cheesecake, it still tastes light and not sweet or greasy~

Ingredients

Biscuitbase:

Digestivebiscuits 150 g

Meltbutter 70 g

Cheesecakeportion:

Creamcheese 220 g

Sugar 40 g

Thickyogurt 100 g

Wholeeggliquid 60 g

Whippingcream 60 g

Cornstarch 8 g

Lemonzest Appropriateamount

Vanillaextract Appropriateamount

Topping:

Whippingcream 120 g

yogurt 50 g

sugar 10 g

Cooking Instructions

Biscuit base: Put 150g of digestible biscuits in a sealed bag, beat them with a rolling pin, and pour them into a bowl.
Add 70g of melted butter and mix well to allow the biscuits to absorb the butter and become moist.
Then put the moist cookie crumble into the mold, turn it with a cup and crush it, shape the biscuit crumble into a container, and put it in the refrigerator for later use
Cheesecake part: Pour an appropriate amount of water into a baking tray and preheat it to 180 degrees Celsius in advance;
In a bowl, add 220g of softened cream cheese, 40g of sugar, and 100g of thick yogurt and whip until smooth
Add 60g of egg liquid in batches, stir and absorb before adding the next time;
After adding all the egg mixture, add 60g of whipping cream and mix.
Then add 8g of corn starch and mix until there is no dry powder.
Finally, add an appropriate amount of vanilla extract to increase the aroma.
After sifting the cheese paste once, rub in the lemon grated and mix well.
Pour into the frozen biscuit crumble container, shake it slightly and smooth it out, put it in the preheated oven, bake at 180Â°C for 35-40min, and simmer in the oven for 20 minutes after baking.
After baking, let the cheesecake cool to room temperature and put it in the refrigerator for more than 4 hours, preferably overnight. After refrigeration, remove the mold and take it out~
Drizzling part: 120g light cream, 50g yogurt, 10g sugar, mix and beat until 5-6 into a state
Pour over the surface of the cheesecake and smooth it slightly
a layer of sour cream on top, soft and fluffy;
After cutting into pieces, only take it away for a moment, and it is like a down quilt, starting to collapse from top to bottom~
As soon as you take your mouth, the sweet and sour milky aroma spreads out in your mouth, and it melts away with a small sip, and you bite into the cheesecake part.
With a hint of coldness, the taste is between mousse and Basque, delicate and smooth, very wonderful~
The overall taste is sweet and sour, and the aftertaste is very creamy.

The crispy crispiness at the bottom of the biscuit also dissolves most of the greasyness, and it is no problem to eat it in one go~