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Hello, everyone :)
Is it Chuseok in Korea today? Are you all enjoying the holiday?
I don't feel like Chuseok at all because it's not a holiday here. :(
At times like this, I miss my family and friends in Korea.

Today's recipe is the cheesecake I talked about briefly in the video before.
This is a recipe I learned at the pastry school in NYC I am currently attending.
We made 4 cheesecakes a day and tasted it.
I remember being surprised that this recipe with the least amount of ingredients was the most delicious.
It is more delicious to eat after a few days in the refrigerator than on the day it was made.
You can also freeze it and take one piece when you need it!

I think this recipe is so good because it doesn't contain sour cream or heavy cream.
Comparing it to the New York Cheesecake I posted 2 years ago,
Since this cake does not contain sour cream or heavy cream, so it has a thicker and denser texture :)



▶Ingredients (for 1 round mold (15cm in diameter (6 inches))

[Cookie crust]
65g graham cracker,
25g unsalted butter,
5 g sugar
1) Crush cookies and mix well with sugar.
2) Mix it well with the melted butter and press it on the floor.
3) Put it in the refrigerator for a while making the cheesecake batter.

[Cheesecake batter]
385g cream cheese,
90 g of sugar,
82 g eggs,
4 g lemon juice,
3g vanilla extract
1) Loosen the soft cream cheese at room temperature without lumps.
2) Add sugar and mix well until sugar dissolves while pressing with a spatula.
3) Add room-temperature eggs and mix.
6) Add lemon juice and vanilla extract and mix.
7) Pour the finished batter onto the mold.
8) Bake in a hot water bath at 150 degrees Celcius(300 degrees Fahrenheit) for 50 minutes. (Based on Unox convection oven)
* Preheat the oven in advance. Bake at 160 degrees C (320 F)in a general household oven, not a convection oven.
* Leave the baked cheesecake in the refrigerator for at least 6 hours to harden, then remove from the mold.(Springform mold)
* When using a non-separable mold, you must separate it after freezing it in the freezer so that the top part is not torn when turning over.

*Storage: Sealed in a food container, it can be refrigerated for up to 5 days. If you want to keep it longer, freeze it. (Can be stored for about 1 month when frozen)



instagram:   / jadore________  
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