ニューヨークチーズケーキの作り方☆混ぜて焼くだけで簡単！しっとり濃厚なめらかチーズケーキ♪How to make New York Cheesecake-【料理研究家ゆかり】

ニューヨークチーズケーキの作り方☆混ぜて焼くだけで簡単！しっとり濃厚なめらかチーズケーキ♪How to make New York Cheesecake-【料理研究家ゆかり】

Today I made a moist and smooth New York cheesecake. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Please subscribe to my channel Today I want to make a moist and smooth New York cheesecake. There are many types of cheesecakes such as soufflé cheesecake, baked cheesecake, basque cheesecake, etc. Recently, New York cheesecake is made with the same batter but with sour cream in the batter. The New York cheesecake is made with the same batter, but it has sour cream in the batter, which makes it a bit lighter and more moist. The recipe is very easy to make because all you have to do is mix and bake it. I hope you’ll have a great time. Please have a look at it. Let’s start with the ingredients for the cookie dough below. Cookies, unsalted butter. I will make it with these ingredients. These cookies this time I am using Marie cookies. Can use your favorite cookies, cookies, crackers, etc. In this case, the amounts are the same. And here are the ingredients for the dough Cream cheese, sour cream, eggs, egg yolks, cream, granulated sugar, cornstarch, and lemon juice. I will make it with these ingredients. I’m preparing two eggs like this, but I’ll use only one egg and the yolk for the other one. I’m going to use sour cream this time, and New York cheesecake is a cheesecake that has sour cream in it. Sour cream is a mixture of cream and lactic acid bacteria. So it has a little sourness. In comparison, cream cheese has a salty taste because it contains salt. And I also use cornstarch this time. The cornstarch in the center makes it very smooth and moist. If you don’t have cornstarch, I recommend rice flour as a substitute. Rice flour is light and smooth. If you don’t have rice flour, you can use light flour. Light flour is a little harder. So if you like a firm texture, use light flour. And this time I will use a 15cm round cake mold here. This time I will use a bottomless type. If you do not have the bottomless type, you can use the type that is all attached. Now, place a cookie sheet or a baking sheet here. Here I use a reusable baking sheet. First of all, I ask you to cut a round shape to fit the bottom, and the sides are a little bit more than these molds, about 1 cm. The first thing I would like to do is to have it cut to this level and then lay it on the sides. Prepare the mold in advance like this. Let’s start with the cookie dough that we will make underneath. First of all, I have these zip bags ready and put the cookies in them. If you don’t have a zip bag like this, you can put the biscuits in a bowl and crush them with a rolling pin. Then beat it with a rolling pin to break it up into small pieces. This should be crushed fairly finely. After this, you want to soak the melted butter in, but if the pieces are a bit large like this, it will be difficult for the melted butter to soak in. So try to crush it as finely as possible. When you get some fineness, now rummage the rolling pin to make it finer. If possible, try to break it into this fine pieces. Next, melt this butter in a microwave oven at 600 watts for 30-40 seconds to make melted butter. Heated for 30 seconds. If it still does not melt at all after heating for 30 seconds, heat it for an additional 10 seconds. Let this dissolve well. Now if there are no more lumps of butter, it’s ok. Now put the melted butter in the crushed cookies. Then rub it in well so that the butter is distributed throughout. Now the butter is well soaked like this. If you break the dough into small pieces in advance like this, the butter will soak in faster. Now spread the cookie dough into the prepared mold. Once I have this out, we will crush it in the bottom of a round cup like this. If you don’t have a rubber spatula or plastic wrap, crush it by hand. Now let’s lay this down. Lay it down tightly like this. Refrigerate this one until the dough is ready. Next is the eggs. For the eggs, as I said before, use one egg and one egg yolk. So one is normally cracked in. And the other egg, the yolk is here and the white is here. Put the yolk here and the yolk here. The leftover egg whites can be frozen and used for cooking and baking. So today I will use 1 egg yolk and 1 egg here. I will continue to make the dough. First, I knead the cream cheese. This cream cheese is a little hard if you take it out of the refrigerator right away, so it’s hard to knead. So in that case, heat it in a microwave oven at 600 watts for 30-40 seconds to soften it. If you heat it longer than that, the cream cheese will melt, so at most 40 seconds. This is also fresh out of the refrigerator, so it is heated in the microwave once. Finished heating. If it is already soft to the touch, it is OK. If it’s still hard after the first 30 seconds of heating, try heating it for an additional 10 seconds. Now I will knead this. If it becomes smooth and creamy like this, it is OK. Add granulated sugar. And add cornstarch, sifted. Cornstarch is added first because it is easier to mix if it is as solid as possible. Mix this well. When the mixture is no longer powdery like this and has been mixed to some extent, switch to a whisk and mix lightly. I imagine you’re scraping the cream cheese grains into the mixture. And here’s the sour cream. Now let’s mix it well. Now add one egg and the egg yolk. Can put them in together. And mix well. The first time you mash the eggs like this, the rest of the time you mix them in a gloop. If the mixture is well mixed like this, it is OK. Then add the cream. Add half the cream. Mix this together. Once mixed, add the remaining cream. Now mix well. And finally, here’s the lemon juice. This gives it a sour taste and makes it very tasty. If you don’t like it, you can halve the amount and add vanilla essence or vanilla oil. Put in. Then mix. Now the dough is ready, but to make it smoother, I strain the dough. Prepare as fine a mesh as possible. And pour the dough here. And let’s strain it. You will inevitably be left with grains of cream cheese, so if you do this once, you will get a very smooth finish. Once strained. This gives a very smooth finish. Let’s mix this once. Now the dough is ready. Now we pour the dough into the mold. Before pouring the dough into the mold, we are going to bake it in hot water, so let’s put the mold on the aluminum foil like this and cover it with aluminum foil. This is a bottomless type, so hot water comes in through the gaps, so cover it with aluminum foil. If it is not bottomless type, it can be used without aluminum foil. Cover it tightly with aluminum foil like this. And before you put the dough in, please prepare a heat-resistant container like this and a clean cloth. And place the mold on top of this. A sheet of cloth will slowly heat the cheesecake and make it very moist. The cheesecake is set up like this and then the batter is poured into the pan. Now pour it in. We’re going to drop this whole container a little bit from a high place twice. Now it’s ok. Now, place this bat on a baking sheet in the oven and fill it with hot water to the point that it becomes steamy. If the water is too warm, the oven temperature will drop, so make sure the water is hot enough to create steam. Fill the container approximately halfway. Now I will bake it in the oven here at 160 degrees for 70 minutes. Finally done. The browning is now done. Now I’m going to put a mitten or something on the door like this to make a little space and let it cool in the oven for an hour. One hour has passed. Now let’s take it out. It is still hot after being removed from the hot water bath. The dough is covered with kitchen paper to prevent it from drying out, and then refrigerated for 6 hours. Six hours have passed. It is finished like this now. Now I would like to remove it from the mold. I will have the cloth warmed up to warm up the surrounding area. Warm the cloth for 20 seconds. Now pull it out of the mold. Prepare a vessel slightly larger than the mold. Place it on top of this. Lower this side part. This is a beautiful side like this. Once turned over. Remove. Then put the board on top of this and flip it over. Peel it off. Now the rich smooth New York cheesecake is ready. This is how it is finished. The surface is nicely browned on the top like this. I cut a little bit more on this side, but if you warm up your knife when you cut the cake, you can get a nice clean cut. The cross section is finished like this. Now, I would like to eat It’s very soft. Looks delicious. Let’s eat. Very thick and smooth. I get a unique smoothness when I add cornstarch. Please subscribe to my channel Another tasty finish today. Here are the key points of this New York cheesecake. The key to New York cheesecake is to make it smooth anyway. So I’m adding cornstarch this time. If cornstarch is not available, the best choice is rice flour. If you don’t have rice flour, you can use light flour. Rice flour has smaller particles and can be made into a texture similar to cornstarch. Light flour gives a slightly chunkier texture. If you want a heavier feeling New York cheesecake, try making it with light flour. This time I added one egg and one egg yolk. The addition of one egg yolk gives the whole cheesecake a richness. The rest of the steps are not particularly difficult, but the key is just to make it smooth. So if you have time, you can strain the dough after mixing it to make it smoother and more moist. I bake the dough in hot water. The moist finish is obtained by baking in hot water. When baking in a hot water bath, pour hot water into the bat, but make sure to pour enough hot water to make steam come out. If the water is too warm, the oven temperature will drop when you put it in the oven. And then it’s a little bit longer, but it’s 1 hour and 10 minutes, 70 minutes. Bake it well and slowly. If you don’t want to burn the top, put aluminum foil on the top. It is very easy to make, basically just mix and bake. It’s smooth and very tasty, so please try making it. Today I made a rich and smooth New York Cheesecake. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは☆料理研究家のゆかりです♪
今回は、ニューヨークチーズケーキを作りました☆混ぜて焼くだけなので、とても簡単です♪しっとり濃厚なめらかな仕上がりになります。ニューヨークチーズケーキは、さっぱりとした味わいです☆お好みでバニラエッセンスやオイルを加えてみてください☆今回はコーンスターチを使用して滑らかに仕上げています。代用品でオススメは、米粉ですが薄力粉でも代用OKです。薄力粉はずっしりとした食感に仕上がります♪
とても簡単で美味しいので、是非作ってみてください☆

Hello. I’m Yukari, a culinary expert.
This time, I made New York cheesecake.
It’s very easy because you just mix and bake.
It gives a moist, rich and smooth finish.
New York cheesecake has a refreshing taste.
Add vanilla essence or oil if you like.
This time, I used cornstarch for a smooth finish.
Rice flour is recommended as a substitute, but soft flour can also be used as a substitute.
The cake flour gives a firm texture.
It’s very easy and delicious, so please try it.

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【材料】
□クッキー生地
・ビスケット 80g
・無塩バター 40g

□チーズケーキ生地
・クリームチーズ 200g
・サワークリーム90g
・卵 1個
・卵黄 1個
・生クリーム 200ml
・グラニュー糖 80g
・コーンスターチ 15g
・レモン汁 10ml

【ingredients】
□ Cookie dough
・ 80g Biscuits
・ 40g Unsalted butter

□ Cheesecake dough
・ 200g Cream cheese
・ 90g Sour cream
・ 1 Egg
・ 1 Egg yolk
・ 200ml Fresh cream
・ 80g Granulated sugar
・ 15g Cornstarch
・ 10ml Lemon juice

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