Classic New York Cheesecake recipe | What a lovely cake

★Online Classes★ For more online classes please visit: hanbitcho.com/course/ 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. --------------------------------------------------- ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/2Xq5hc9) Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf) Perforated Silicone Mat (Mesh): amzn.to/3EqgwSw Hand Blender: Braun MQ 7035X (amzn.to/2XsCrb4) Stand Blender: Vitamix QuietOne (amzn.to/3nDPJMj) Infrared Thermometer: amzn.to/39gAaSm 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: amzn.to/3hyiWEA Zester: Microplane (amzn.to/3AitrDf) Whisk: Matfer ★SUBSCRIBE to my Channel★    / @hanbitcho   ★Online Classes★ For more online classes please visit: sugarlane.kr/english ★Instagram★ instagram.com/sugarlane.korea ★슈가레인 베이킹 스튜디오 수강 문의★ blog.naver.com/oasis8jd #newyyorkcheesecake #cheesecake #sugarlane #조한빛 #슈가레인