Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicago cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Chicago cheesecake is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Chicago cheesecake is something which I have loved my entire life. They are fine and they look wonderful.
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.
To begin with this recipe, we must first prepare a few ingredients. You can have chicago cheesecake using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicago cheesecake:
- Prepare 250 g cream cheese (Philadelphia)
- Make ready 30 g salted butter includes the portion for pan brush
- Prepare 1/4 cup sugar
- Take 1 egg
- Take 125 ml Sour cream
- Get 1/2 tbsp cornstarch
- Get 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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