Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, chicago cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Carefully pour the cream cheese batter into the crust in the springform pan. Eli's Cheesecake is a cheesecake company based in Chicago. Eli's Original Plain Cheesecake, which has been called "Chicago's most famous dessert", is made of cream cheese, sour cream, eggs, sugar, and vanilla in a butter shortbread cookie crust.
Chicago cheesecake is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Chicago cheesecake is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook chicago cheesecake using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicago cheesecake:
- Get 250 g cream cheese (Philadelphia)
- Take 30 g salted butter includes the portion for pan brush
- Prepare 1/4 cup sugar
- Get 1 egg
- Take 125 ml Sour cream
- Get 1/2 tbsp cornstarch
- Prepare 1/2 tsp vanilla extract
- Make ready 1/4 tsp lemon juice
At present, The Cheesecake Factory - Chicago has no reviews. Please add a review after your dining experience to help others make a. Arguably Chicago's best custard, Scooter's looks to America's Dairyland, a.k.a. Wisconsin, to make its rich treats.
Instructions to make Chicago cheesecake:
- Cream cheese; butter; sour cream all prepared in room temperature.
- Use aluminium foil double wrap the cake pan(6” inch round with base removable); from bottom to all side. Generously use butter to brush over the cake pan. Remains butter for mixing later
- Preheat oven with tray of water to 150 C. Water level about 1cm.
- Electric mixer(low volume = 1) mix the cream cheese and butter together until smooth and creamy, add sugars (increase one level volume = 2) continue mix to very smooth and creamy texture. Change back low volume for the egg mix. Tips: beside electric mixer, use spatula get all the mixture mix well.
- Add sour cream, gently mix well. (I’ve DIY my sour cream by electric mix 100ml whipping cream for approx 1min, add 1/4tsp lemon juice n pinch of salt)to mix n whip well, keep refrigerated for 10mins to set the flavour then bring out to room temperature before use)
- Add vanilla extract, lemon juice, and cornstarch(sieved). Just add all together to mix well.
- Before pouring into cake pan, use spatula gently fold mix. After pouring into cake pan, lightly drop the cake pan for few times on ur kitchen top to expel the bubbles and air.
- Carefully place cake pan into the hot water tray n bake for 50mins. Or until u see the cake turn golden colour.
- This cake must wait it cool down, keep refrigerates for few hours, serve while it’s still cooling. Must be patience!!
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