This is the perfect combination of New York style cheesecake and Japanese style cheesecake. Classic New York cheesecake has a very dense texture, while popular Japanese cheesecake is very airy which sometimes makes me feel not satisfying enough as a cheesecake. Well, this one gives me the perfect texture I like, light but not overly airy, smooth and rich but not too dense. I like it a tiny bit, slightly undercooked for the unreal velvety, melty richness. We haven't made another style of cheesecake since we found this recipe.
Part 1: cream cheese 200g, suger 40g
Part 2: whipping cream 100g, white chocolate 50g
Part 3: sour cream 180g, yogurt 50g, eggs 2, lemon juice 9g, corn starch 20g
Bake at 355F for 25 mins, rotate, 300F for 20 min. (Adjust the temperature +/- 5~10F, or time +/- 2~5 mins, based on your oven)
19 мар 2024
