![]() Wrap dough in plastic wrap and transfer to the refrigerator to chill for 30 minutes. On a light floured surface, transfer the dough and shape into a flat disk. In a large bowl, sift the flour, salt, cinnamon and cloves together.Īdd the flour mixture to the butter mixture and mix on low speed until the dough starts to come together. Add egg and vanilla and mix on low speed until just combined. Mix together on medium speed until just combined. In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. ![]() Pour the strawberry jam onto the center of the cheesecake and using an offset spatula, evenly spread the jam across the top. Remove from oven and place on a cooling rack to cool completely for 1 hour. Turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. The center of the cheesecake will still be jiggly. ![]() Place springform pan inside of a roasting pan and fill the roasting pan with water until it reaches halfway up the sides of the springform. Pour mixture over the cooled crust and gently wiggle pan to remove any excess air. Add the vanilla and mix until just incorporated. Reduce speed to medium-low and add 1 egg at a time, making sure the egg is fully incorporated before adding the next but being careful not to overmix. Add the sugar and continue to beat on medium speed until light and fluffy, about 3 minutes. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and beat on medium speed until smooth, about 1-2 minutes. Remove from oven, set aside and allow to cool completely. Transfer the pan into the oven and bake for 8 minutes. Transfer graham cracker mixture into the prepared springform pan and using a dry measuring cup, evenly press the mixture into the bottom of the pan. In a medium bowl, add butter, graham cracker crumbs, sugar, salt, cinnamon, and cloves. Place the springform pan in the center of a large piece of aluminum foil and wrap the bottom of the outside of the pan. Grease a 9-inch springform pan with butter. ![]() Position a baking rack into the middle of the oven. So this is my tribute to that memory.ĥ tablespoons unsalted butter (melted, plus extra for greasing)Ĥ (8-ounce) packages cream cheese (softened)ģ/4 cup store-bought strawberry jam (to garnish)Ħ tablespoons unsalted butter (room temperature) I was inspired to make this cake because when I first arrived in NYC my friends took me to eat cheesecake from Juniors which anyone who has ever been to NYC or eaten a Junior’s cheesecake knows that it is the gold standard. ![]()
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