James Martin makes an New York style cheese cake
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James Martin, 49, appeared on ITV today to present James Martin’s Saturday Morning. The chef demonstrated to audiences how to make a popular dessert that’s perfect for all the family to enjoy.
Every week, James presents a “little master class”, where he cooks a snack, meal, or dessert after being asked by a viewer how to make it.
Today, the chef opted for a question about New York cheesecake.
To make the sweet treat’s base, James said you can use “three different things”.
Sponge, digestive biscuits, or rice crackers.
James opted for the latter, saying: “What you really need for that authentic baked American cheesecake is rice crackers.
“The rice crackers are much drier, and you can buy these online.”
The chef went on to say that the base of a cheesecake is made with a combination of rice crackers, butter, and sugar.
“What we’ve got to do first is blend them,” he explained.
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James put the rice crackers and sugar in a blender before adding a little melted butter.
The chef placed some greaseproof paper in a cake tin and put the biscuit mixture on top to make the base.
James stressed that there are different types of cheesecakes, but his New York-style version is “much wetter”.
He went on to explain which ingredients should then be used for the cheesecake’s filling.
These are cream cheese, sugar, eggs, cornflour, and sour cream.
“It’s the sour cream that gives it this taste. This distinct sort of sourness,” James said.
“That’s the mixture that you want for your cheesecake.”
James added the full fat cream cheese, sugar, cornflour, eggs, and sour cream all into a bowl.
When putting in the sour cream, he said this was “the crucial bit” for an “authentic” and “classic” American cheesecake.
The chef grated some lemon into the bowl and squeezed it for extra flavour.
He then blended the ingredients using a whisk, “until all the lumps are gone”, and added a little vanilla extract to the mixture too.
James then popped the filling into the cake tin on top of the base.
Lastly, he placed fresh raspberries on top of the cheesecake, which he said were a “fantastic” addition.
James put the fan oven on 160 degrees and recommended baking the cake for an hour, or an hour and 10 minutes.
“What you end up with is your classic New York-style cheesecake,” the chef said.
He added: “We can just finish this off with a little bit of icing sugar over the top.”
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