Making New York Cheese cake and Lemon Bar

 Making New York Cheese cake and Lemon Bar 

This is a New York cheesecake recipe where you
can feel the taste of thick cream cheese.

Ingredients

[material]

Cream Cheese 425g Sugar 125g Salt 1g Salt 1 Egg Egg Yolk 1 Cream Cheese 56ml Vanilla Essence 6g Cookie Bottom - Butter 30g Cookie Bottom - Dairy 120g

Cooking order Steps

• Put the daisy in the plastic and crush it, then add the melted butter and make it together
• 
  
• Put the cookie dough into an 18cm round mold lined with parchment paper and press it down with a spatula.
• 
  
• Put the round mold in the freezer in advance to harden it.
• 
  
• Loosen the cream cheese at room temperature
• 
  
• Add sugar and salt to the cream cheese and mix.
• 
  
• Add beaten eggs, whipped cream and vanilla extract and mix
• 
  
• Take out the mold from the freezer and pour the cheese batter.

Pour hot water into the mold, put the round mold on top, and bake in the oven in a medium bath.

Bake for 40 minutes in an oven preheated to 180 degrees, then lower to 150 degrees and bake for 20 minutes.

Cool the baked cheesecake at room temperature as it is, then put it in the refrigerator to harden.

- Prepare butter, cream cheese, fresh cream, and eggs at room temperature.

- Cakes that have been aged for a day in the refrigerator are the best for me!

Lemon Bar Recipe

 Making New York Cheese cake and Lemon Bar 

Share this recipe!

I love tangy lemon desserts, and this lemon bar recipe definitely delivers! The soft lemon layer is full of flavor and is perfectly complemented by a pastry base.

Unfortunately for me, lemons are my personal favorite and not popular with the rest of the family. So, to make a lot of lemon dessert, you usually have to plan to share it outside the house.

Deliciously sweet and tangy lemon bar

To start a lemon bar, you will need the flour, sugar, salt, butter, eggs, powdered sugar and 4 large lemons, then juice. We'll also start by preheating the oven and buttering a 9 x 13 baking pan. The crust layer doesn't take long to assemble, so it's a quick-stir dessert when you don't have much kitchen time (but it will need to be refrigerated for a few hours so you can remember and plan accordingly).

Some of the basic ingredients of a classic lemon bar - sugar, eggs, flour and lemon.

Making Lemon Bars...

You can start by making the crust first, and then fill in the lemons while the crust is baking. For the crust, stir together the sugar, flour and salt. Beat the salted butter with a pastry cutter until the flour and butter mixture looks like small crumbs. If you put the pastry dough in a baking dish, it will still be very crumbly.

Transfer the crumbly pastry dough to a baking pan and press the dough onto the bottom of the baking dish to create a soft, relatively uniform layer. Place in a preheated oven and bake for 20 minutes or until the edges are slightly golden brown, or until the dough is fully cooked.

While the dough layers are baking, you can now fill in the lemons. We will first combine the two dry ingredients, sugar and flour, and then add the eggs (I already prefer beating). Whisk the eggs and dry ingredients to mix. Next, add the lemon juice and zest and stir until thoroughly mixed. Pour the lemon filling into the baking pan over a layer of toasted pastry dough. Return to the oven and bake for 25 minutes or until the lemon layer is no longer 'sizzling' and soft.

After cooling to room temperature, the roasted lemon bars should be transferred to the refrigerator and allowed to cool for at least two hours. Cut into squares and filter the powdered sugar over a lemon bar before removing it from the pan. Additional powdered sugar can be used for serving if desired. enjoy it!