Chicago cheesecake, fit for newbie.

Cooking is a kind of art and there are several types of cooking that you might find out. You can come to be a chef or you can merely attempt to master the art of cooking excellent dishes within your residence. Many jobs in the workplace use chefs, prep-cooks and supervisors that additionally manage chefs. We hope this Chicago cheesecake recipe can assist make you a much better cook.

Make the cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese. 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.

Provide cream cheese (Philadelphia).
Use salted butter includes the portion for pan brush.
Use sugar.
Use egg.
Use Sour cream.
You need cornstarch.
You need vanilla extract.
Use lemon juice.

Short Tips:

Do not worry about sharp knives. Will they give you a nasty cut? absolutely. But dull knives are perpetually verified to be more dangerous because they are more prone to slip when cutting, which makes the possibility of cutting yourself higher. If you attempt to keeping knives sharp, you should also learn how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

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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