How to make New York cheesecake

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  1.All materials.

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  2. Sour Cream Add lemon juice to 300g of fresh cream, stir evenly by hand and let it sit for half an hour above.

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  3.Put the digestive biscuits into a fresh-keeping bag and grind into powder.

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  4.Add the liquefied butter to the digestive cake powder and stir evenly by hand, pour into the mold.Press down with a spoon and refrigerate until ready.

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  5. Add sugar to the softened cream cheese and press it evenly with a spatula while bathing in a 40-degree water bath.

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  6.Add eggs one by one and mix evenly by hand.Add the essence, mix well and filter.

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  7.Add sour cream and stir evenly.

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  8.Add 200g of fresh cream and stir evenly.

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  9. Sieve the corn starch three times and set aside.Pour out about 200g of mixed paste, add corn starch, and mix evenly by hand.

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  10. Stir the two pastes manually and mix evenly.

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  11. Use butter to stick oil paper to the side of the mold, and wrap the bottom with tin foil.

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  12. Preheat the oven to 180 degrees for 10 minutes.Carefully pour the mixture into the mold.

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  13. Bake in a 180 degree water bath on the lower shelf of the oven for 30 minutes, then turn to 150 degrees water bath and bake for 30 minutes.

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  14. Leave it in the oven for one hour before taking it out, cool it completely and refrigerate it in the refrigerator for more than three hours.Unmold and complete.