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Making New York Style Cheesecake: A Culinary Experiment
0:00:03 Cheesecake vs. Pie: The video begins by defining cheesecake as a pie, but explaining that the New York style has characteristics of a cake due to its browned exterior and puffy interior.
0:00:19 Essential Ingredients and Preparation: The filling is a custard made of eggs and dairy, primarily cream cheese. Warming the cream cheese is crucial for a smooth mixture.
0:00:48 Crust Options: While purists may prefer a sponge cake base, a graham cracker crust is easier. The presenter uses a standard package of graham crackers (nine long crackers), crushed with some heterogeneity for a better texture.
0:01:07 Crust Recipe: Half a stick (four tablespoons) of melted butter is mixed with the crumbs, 1/4 cup (50 grams) of sugar, and a pinch of salt (omitted if using salted butter).
0:01:44 Baking Pan Choice: A springform pan is traditional, but the presenter experiments with a 10-inch nonstick skillet.
0:02:09 Pre-baking the Crust: The crust is pre-baked at 350°F (180°C) for 10 minutes, or until fragrant and slightly browned.
0:02:23 Preparing the Filling: The warmed cream cheese is mixed with four eggs, one cup (240g) of warmed sour cream, 2 lbs (almost a kilo) of cream cheese, 1.5 cups (300g) of sugar, one heaping tablespoon of cornstarch, vanilla, salt, and the zest and juice of a lemon.
0:04:22 Mixing the Batter: An electric mixer is recommended for the viscous batter. The recipe is described as "extra thick with two C's".
0:04:56 Filling the Crust: The batter is poured into the cooled crust, filling it to the brim.
0:05:01 America's Test Kitchen Baking Method: An alternative baking method is discussed: baking at a super low temperature (200°F/93°C) for 3-4 hours until the center reaches 165°F (74°C), then increasing the oven to 500°F (260°C) to brown the top. This resulted in a burn.
0:05:45 Traditional Baking Method: The second attempt involves baking in a 9-inch springform pan at 350°F (180°C) for about 45 minutes, or until brown and puffy with a jiggly center. The oven is then turned off, and the cheesecake is left to cool gradually.
0:06:02 Chilling and Serving: Both cheesecakes are chilled overnight. The one baked in the skillet is released by heating the bottom.
0:06:25 Recipe Comparison: The presenter notes that their filling recipe differs from the America's Test Kitchen one, resulting in a less puffy but still delicious, dense, and custardy texture.
0:06:36 Flavor and Presentation: The burnt top of the first cheesecake provides a good flavor contrast, and powdered sugar is used to cover any imperfections.
0:06:54 Cheesecake Versatility Final product can vary from recipe differences, but it's still safe and delicious as long as the internal temperature reaches 165 Fahrenheit.