{"id":189,"date":"2020-04-11T14:49:45","date_gmt":"2020-04-11T12:49:45","guid":{"rendered":"http:\/\/192.168.100.60\/?page_id=189"},"modified":"2020-05-24T12:17:04","modified_gmt":"2020-05-24T10:17:04","slug":"new-york-style-cheesecake","status":"publish","type":"page","link":"https:\/\/ericscookbook.com\/index.php\/recipes\/new-york-style-cheesecake\/","title":{"rendered":"New York Style Cheesecake"},"content":{"rendered":"\n<p>Yield: 8 servings<br>Time: 90 minutes<\/p>\n\n\n\n<p>450 g Frischk\u00e4se (drained)<br>125 g white sugar<br>1 tsp vanilla extract<br>1 ea whole egg (L)<br>1 ea egg yolk (L)<br>75 g Butterkeks (Leibniz)<br>30 g butter (melted)<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Directions<\/h4>\n\n\n\n<p>Preheat oven to 160\u00b0C (150\u00b0C for convection) \/ 325\u00b0F (300\u00b0F for convection).<\/p>\n\n\n\n<p>For best results, allow all ingredients to come to room temperature.<\/p>\n\n\n\n<p>Crush the Butterkeks into fine crumbs.\u00a0Mix in melted butter thoroughly.\u00a0Press firmly into a parchment lined & oiled\u00a0\u00d8 15-18 cm (6-7\u2033) round cake pan.<\/p>\n\n\n\n<p>Mix the Frischk\u00e4se and sugar together until very smooth. Add vanilla extract and mix in thoroughly.\u00a0 Add whole egg and incorporate fully before adding yolk and incorporating fully.\u00a0Pour into the crust filled pan. Tap the pan on the counter\u00a0several times to allow any air bubbles to escape.<\/p>\n\n\n\n<p>Bake in a water bath* for 1 hour. Allow to cool thoroughly (at least one hour) before removing from pan.\u00a0Run a paring knife around the edge of the cheesecake to release it from the pan. Invert onto a baking rack or parchment lined plate, then re-invert onto a serving plate.\u00a0Serve plain or with fresh fruit\/fruit pur\u00e9e.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Chef\u2019s Notes<\/h4>\n\n\n\n<p>* For best results, put the cheesecake pan into your empty\u00a0water bath pan, then fill water bath with boiling water from a tea kettle. Water level should be at or\u00a0slightly\u00a0above level of cheesecake batter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Traditional New York style cheesecake, made with German ingredients.<\/p>\n","protected":false},"author":1,"featured_media":470,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-189","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=189"}],"version-history":[{"count":6,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/189\/revisions"}],"predecessor-version":[{"id":227,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/189\/revisions\/227"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/470"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}