diff --git a/cook/desserts/Martha Stewarts New York-Style Cheesecake.cook b/cook/desserts/Martha Stewarts New York-Style Cheesecake.cook new file mode 100644 index 000000000..9aa763bad --- /dev/null +++ b/cook/desserts/Martha Stewarts New York-Style Cheesecake.cook @@ -0,0 +1,18 @@ +>> source: https://www.marthastewart.com/332755/new-york-style-cheesecake +>> serves: 1 10 inch cake + +Preheat the oven to 350°F. Butter the sides of a #10-inch springform pan{}. Wrap exterior of pan (including base) in a double layer of #foil{}. + +To make the crust, process @graham crackers{12%squares} in #food processor{} until fine. Combine graham cracker crumbs, @unsalted butter, melted{6%Tbsp}, @granulated sugar{2%Tbsp}, and @salt{1%pinch} in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about ~{15%minutes}. Place pan on a #baking sheet{}. Bake until the crust is firm to the touch and deeply golden brown, about ~{15%minutes}. Transfer pan to a #wire rack{} to cool completely. + +In the bowl of an electric mixer fitted with the paddle attachment, beat the @(7 pkgs) cream cheese{3.5%lbs} on medium speed until fluffy, about ~{3%minutes}, scraping down sides as needed. + +In a #large bowl{}, whisk together @granulated sugar{2.25%cups} and @all-purpose flour{1/2%cup}. With mixer on low speed, add @vanilla{1.5%tsp}. Gradually add a little bit of the sugar mixture to cream cheese, a little bit of @sour cream, room temperature{1%cup} and an @eggs{5%large}. Repeat process until all ingredients are mixed. Beat until just combined; do not over mix. + +Optionally, add a tsp of @lemon zest (optional){1%tsp}. + +Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. + +Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the center, about ~{30%minutes} more. Turn off oven; leave cake in oven with the door slightly ajar, about ~{1%hour}. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least ~{6%hours} or overnight. Before unmolding, run a knife around the edge of the cake. + +Optionally, add a sour cream topping. diff --git a/cook/desserts/Martha Stewarts New York-Style Cheesecake.jpg b/cook/desserts/Martha Stewarts New York-Style Cheesecake.jpg new file mode 100644 index 000000000..4763fbbd0 Binary files /dev/null and b/cook/desserts/Martha Stewarts New York-Style Cheesecake.jpg differ diff --git a/dictionary.txt b/dictionary.txt index a36f803f7..b4a6bea0c 100644 --- a/dictionary.txt +++ b/dictionary.txt @@ -586,3 +586,5 @@ echinacea Crustless beefless Umami +pounder +Stewarts diff --git a/docs/assets/images/martha-stewarts-new-york-style-cheesecake.jpg b/docs/assets/images/martha-stewarts-new-york-style-cheesecake.jpg new file mode 100644 index 000000000..4763fbbd0 Binary files /dev/null and b/docs/assets/images/martha-stewarts-new-york-style-cheesecake.jpg differ diff --git a/docs/desserts/martha-stewarts-new-york-style-cheesecake.md b/docs/desserts/martha-stewarts-new-york-style-cheesecake.md new file mode 100644 index 000000000..3e63d1ce3 --- /dev/null +++ b/docs/desserts/martha-stewarts-new-york-style-cheesecake.md @@ -0,0 +1,95 @@ +--- +comments: true +tags: + - dessert + - martha-stewart + - cheesecake +--- +# :cake: Martha Stewart's New York-Style Cheesecake + +![Martha Stewarts New York-Style Cheesecake](../assets/images/martha-stewarts-new-york-style-cheesecake.jpg) + +| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | +|:----------------------------------:|:-----------------------: | +| 1 10 inch cake | 8.05 hours | + +## :salt: Ingredients - Crust + +- :flatbread: 12 squares graham crackers +- :butter: 6 Tbsp unsalted butter, melted +- :candy: 2 Tbsp granulated sugar +- :salt: 1 pinch salt + +## :salt: Ingredients - Cake + +- :cheese_wedge: 3.5 lbs (7 pkgs) cream cheese +- :candy: 2.25 cups granulated sugar +- :ear_of_rice: 0.5 cup all-purpose flour +- :icecream: 1.5 tsp vanilla +- :rice: 1 cup sour cream, room temperature +- :egg: 5 large eggs +- :lemon: 1 tsp lemon zest (optional) + +## :cooking: Cookware + +- 1 10-inch springform pan +- 1 foil +- 1 food processor +- 1 baking sheet +- 1 wire rack +- 1 large bowl + +## :pencil: Instructions + +### Step 1 + +Preheat the oven to 350°F. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a +double layer of foil. + +## :pencil: Instructions - Crust + +### Step 2 + +To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, unsalted butter, +melted, granulated sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the +bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. +Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool +completely. + +## :pencil: Instructions - Cake + +### Step 3 + +In the bowl of an electric mixer fitted with the paddle attachment, beat the (7 pkgs) cream cheese on medium speed until +fluffy, about 3 minutes, scraping down sides as needed. + +### Step 4 + +In a large bowl, whisk together granulated sugar and all-purpose flour. With mixer on low speed, add vanilla. Gradually +add a little bit of the sugar mixture to cream cheese, a little bit of sour cream, room temperature and an eggs. Repeat +process until all ingredients are mixed. Beat until just combined; do not over mix. + +### Step 5 + +Optionally, add a tsp of lemon zest (optional). + +### Step 6 + +Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling +water into roasting pan to reach halfway up sides of springform pan. + +### Step 7 + +Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the +center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan +to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a +knife around the edge of the cake. + +### Step 8 + +Optionally, add a sour cream topping. + +## :link: Sources + +- +- diff --git a/mkdocs.yml b/mkdocs.yml index 9f052a4d6..dd79779d0 100644 --- a/mkdocs.yml +++ b/mkdocs.yml @@ -265,6 +265,7 @@ nav: - Grandma Kleins Chocolate Caramels: desserts/grandma-kleins-chocolate-caramels.md - Gulab Jambu: desserts/gulab-jambu.md - Ina Garten's Apple Crisp: desserts/ina-garten's-apple-crisp.md + - Martha Stewarts New York-Style Cheesecake: desserts/martha-stewarts-new-york-style-cheesecake.md - Mamie Eisenhower's Fudge: desserts/mamie-eisenhower's-fudge.md - Melomakarona: desserts/melomakarona.md - Millefeuille: desserts/millefeuille.md