How to Make the Best Classic New York Cheesecake by @CheesecakebyGuy? (Recipe)

https://youtu.be/vSs6Xfv8_L4

When it comes to cheesecakes, Chef Gregory Guy has it all figured out—making one isn’t hard, and that’s the beauty of it!

After taking a culinary course at the prestigious Le Cordon Bleu in France, Chef Guy journeyed into entrepreneurship and opened up his own store, Cheesecakes by Guy, at Eastwood Mall, Quezon City.

“It all started with one cheesecake,” says Chef. Now his store sells more than 20 variations of cheesecake; from Green Tea, Red Velvet, and Queso de Bola just to name a few.

Behind every fancy variation of this decadent dessert is the classic New York Cheesecake—and it’s Chef Guy’s bestseller.

Here’s how you can make it yourself …

CHEESECAKES BY GUY
2^nd Level, Eastwood Mall, Quezon City.
Operating Hours:
Sundays-Thursdays: 11AM to 11PM
Fridays-Saturdays: 11AM to 12 Midnight
Telephone: +632 584 3372
Mobile: +63 917 898 8396
Website: www.cheesecakesbyguy.com
Facebook: Cheesecakes by Guy
Instagram: @cheesecakesbyguy

Crust
1 cup graham
70g melted butter
1 tablespoon sugar

Cheesecake Batter
500g cream cheese
200g sugar
2 eggs
40g sour cream
1 tsp real vanilla extract

Classic Cheesecake Cooking Instructions

Mix all ingredients for the crust, pack down with a flat surface (like a small glass), and bake for 10 minutes. Let it cool down completely.

Wrap the pan with 2 layers of heavy-duty aluminum foil.

Mix room temperature cream cheese with sugar until well incorporated, and then add in eggs, sour cream and vanilla.

Pour batter into the mold.

Flatten the surface of the batter by gently lifting the mold and releasing it onto a flat surface—this also helps eliminate any air bubbles in the batter.

Place mold into a larger pan and fill halfway with boiling water. Bake at 180C for 1.5 hours, or until the center is fully set and jiggles like stiff gelatin.

Let cool completely for 1 to 1.5 hours and refrigerate for another 5-6 hours. To unmold, you heat up the bottom and sides of the pan with a torch or a small flame over the stove.

Carefully remove the cheesecake from the mold.

Your cheesecake is ready to serve!

Chef Guy’s philosophy in the kitchen is to “perfect the simplest things”—like this cheesecake, for example.

Once you get the hang of making the classic, you can try out other variations through very simple tweaks.

To make a Sous Vide Cheesecake Base

Cook New York Style Cheesecake batter Sous Vide style at 70C for 1.5 hours and let it cool completely.

The Sous Vide Cheesecake is slightly runnier than what we have in the cake form, but is fully cooked—it makes for a good base for desserts like the Cheesecake Soufflé or Chocolate Glazed Creampuffs with Cheesecake Mousse.