Mom Baked World’s Best Cheesecake At Home And Reveals The Secret Of It

There’s virtually nothing that beats knowing a world’s best recipe, is readily available for recreation, most especially when it involves mouth-watering cakes.

Just when Australian chef, identified as Stephanie Alexander, 79, uploaded her recipe for her mighty New York Style baked cheesecake, a few people took it upon themselves to give it a shot, and now the results are incredibly good.

More info: Good Food

A mother followed Stephanie Alexander’s recipe for New York cheesecake and shared her incredible result on a cooking Facebook Group

Taking to a cooking Facebook Group, a mom admitted following the chef’s recipe and was startled at how perfect her cheesecake turned out. The main secrets to the exceptionally creamy cakes that bake without a single crack are baking the cheesecake in a tray of water and bringing the ingredients to room temperature before mixing.

The additional moisture help prevent the surface from breaking up, just like how moisturizers hydrate as well as strengthen the skin. Ms. Alexander, particularly eliminated the risk of lumpy texture by leaving the eggs and cream cheese out of the refrigerator for about ten to 20 minutes.

The aforesaid permits the ingredients to reach a room temperature where dairy and fats mix together faster and smoother. Accordingly, the widely-known chef warned against over-beating the cheese, butter, cornflour, and sugar as it can cause the cake to sink down in the oven.

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Stephanie Alexander, 79, for 54 years and still ongoing, has been feeding Australians since launching her 1^st restaurant ‘The Jamaica House’ in Melbourne (Her Native) in 1966.

Nevertheless, the baked cheesecake is recognized as one among the hundreds of owned recipes featured on the internet and in the seventeen cooking books Ms. Alexander has authored. For 54years and still ongoing, the chef has been feeding Australians since launching her 1^st restaurant ‘The Jamaica House’ in Melbourne (Her Native) in 1966 when she was aged 23.   

Below is the recipe for the baked cheesecake:

INGREDIENTS

For the salted caramel

270g soft caramels, shop bought (Werther’s Originals work well)

1/4 cup cream

1 teaspoon sea salt flakes

For the cheesecake

250g crushed sweet biscuits 

100g unsalted butter, melted

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

500g cream cheese, room temperature

2 tablespoons brown sugar 

2 teaspoons teaspoon vanilla extract

3 large eggs, room temperature

200ml sour cream

METHOD