If you’re looking for the richest and creamiest cheesecake, the New York-style cheesecake may be just what you’re looking for. If you are confident and follow some helpful tips, you will have a perfectly creamy, crisp cheesecake.
Just take my advice, or your gorgeous cheesecake could end up smelling like Uranus. Line the sides and bottom of the cheesecake tin with baking paper, smooth both sides so that you can let go easily, add your ingredients and leave to cool for 10-15 minutes, then use a thin paring knife at the edges to remove the cheesecake from the pan and allow to cool for a few minutes before cooling for another 10-15 hours or until firm enough to cool.
Remember that the cheesecake should be firm, so if you shake the pan slightly, it shouldn’t wobble much, but the middle should look a bit moist.
Electric mixers, which are generally more powerful than hand mixing, can easily over-mix and inject too much air into the cheesecake dough, so don’t be lazy, be sure to beat all the ingredients together, because unlike butter cake, you don’t want to add a lot of air into the dough.
Beating all the cold ingredients together will produce a better cheesecake batter.