New York Style Doulsi Cheesecake
Tin – 23cm Diameter – Quick-Release Springform Cake Tin
*Aluminium Foil – Necessary to cover halfway up the tin to prevent water to get in.
A tray big enough to place the tin and allow water to rise halfway up the tin but not higher than the aluminium foil.
Large Wooden Spoon is recommended to blend cheese together with other ingredients.
Electric Mixer – For the Piping Cream.
Piping Bag and Nozzle of choice.
Pre-heat to 170/180 C with fan.
Place the cookies in the food processor with the melted butter. Process until it resembles sand.
Place the cookies into the tin and evenly move it around. We want around 1cm in thickness all the way around and at the bottom. You want to gently press down to pack the cookies with a glass or any other flat utensil. The base should be simple to pack, but the sides can be a bit more challenging. Use a little bit more pressure for the sides to make sure it packs well.
Cook in oven between 12-14 minutes.
Leave to rest outside of oven after cooked.
*when mixing together try to do it gently, we want to avoid adding air into the mixture.
Pre-heat oven to 170/175 C with fan.
In a large bowl place the cream cheese and move it around with a spatula or wooden spoon to further soften the cheese. The texture should become smooth and soft.
We will begin adding the sugar slowly now and mixing it with the cheese. Don’t add all the sugar at once.
Add the cornflour next. Add it slowly and mix well to prevent clumping of the cornflour.
We mix until all the ingredients are fully incorporated.
Add the sour cream and mix, again slowly.
Add the double cream and mix.
Add the dulce de leche and continue mixing.
Add the eggs 1 at a time and mix.
Lastly, add the Lemon Juice.
Your mixture should be fluid, runny in nature.
Grab your tin and gently fold aluminium around it and under it (you want at least 2 layers). It needs to reach a bit over halfway up the tin. We do this because the tin will be placed in a body water, and we don’t want water to get into the mixture. Be gentle while doing so, we don’t want to break the cookie crust.
Grab your Cheesecake fill mixture and pour into the tin.
Place the tin into the larger tray. You can fill with warm water now or do so while placed in the oven. It may be easier to do it while the tray is in the oven as it can get heavy to move.
*While the cheesecake is cooking in the oven DO NOT open the oven door until all the whole process is finished.
Cook for half an hour (30 minutes) at 170/175 C.
Lower temperature to 150 C and cook for a further 30 minutes.
Turn off oven and leave cheesecake in the oven for 1 hour, again don’t open the oven door.
Take out and leave to rest for an hour or so. Take the cake out of the water bath and remove aluminium foil. The cheesecake will harden a bit later.
Move to the fridge for 6 to 8 hours.
Place your dulce de leche into a bowl where you can use an electric mixer on.
In a small casserole bring the cream to a boil.
Add your hot cream to the dulce de leche and beat with an electric mixer until fully combined, shouldn’t take long.
Leave to rest until it reaches room temperature.
Take it to the fridge until you are ready to use.
In a bowl place your icing sugar, cream, and vanilla together and mix with an electric mixer. It should resemble whipped cream, but it will be denser due to the icing sugar. Add the dulce de leche and continue mixing with the electric mixer. Try to not over mix.
Remove Cheesecake from tin and place in your desired plate.
Do all the piping work before adding your sauce, it will be easier this way.
Add your sauce on top of the cheesecake – you may not need to use all of the sauce.