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To bake a cheesecake, a solid recipe can only take one so far in terms of perfecting the dessert. The key lies in temperature control and regulation, focusing on the basics and keeping a close eye while it is in the oven. Using Usha’s Steam Oven means that amateur bakers can just as easily sail through the activity of creating the dessert from scratch. Whether it is a crustless cheesecake a la Basque or the classic New York cheesecake, the approach towards baking them remains the same—thanks to the moisture retaining properties of a steam oven. One of the fundamentals of baking the perfect cheesecake also involves ensuring that all ingredients are at room temperature so that the drastic difference in temperature does not curdle the ingredients when exposed to the heat of the oven. Along with this, it is also imperative to use high-quality ingredients to derive the best results.
Image Credits: Rawpixel
How To Make A Baked New York Style Cheesecake
Ingredients
- 1 packet [340 grams] digestive biscuits
- 1 kilo + 25 grams cream cheese
- 400 grams castor sugar
- 6 tablespoons butter, melted
- 6 large eggs
- Juice of 1 lemon
- ½ teaspoon lemon zest
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
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Image Credits: Unsplash
Method
- Grease a spring baking tin with butter before lining the bottom and sides with parchment paper.
- Add the digestive biscuits to a food processor along with the butter and salt before blitzing it to the consistency of wet sand.
- Transfer it to the baking tin and press down gently using your knuckles, so as to apply minimum body heat to the crust before placing in the refrigerator for a minimum of one hour.
- Meanwhile, combine the cream cheese, sugar, eggs, lemon juice and zest with the vanilla extract in a stand mixer to combine thoroughly.
- Scrape down the sides to help create a homogenous blend without becoming too aerated.
- Preheat the steam oven to 80°C with the pure steam mode on.
- Transfer the contents of the stand mixer vessel into the refrigerated crust filled tin and gently tap it on the kitchen counter to get rid of any bubbles.
- Place it in the middle rack of the oven and bake for 2.5 hours before turning off the heat and leaving the oven door partially open to cool the cheesecake in it for a couple of hours.
- Refrigerate the cooled cheesecake to the refrigerator to set for a minimum of 4-6 hours before unmoulding it.
- Slice and serve with a berry preserve, dollop of whipped cream or even fresh fruit topping.
