Go to the Recipe: Classic New York Cheesecake
Do batter ingredients need to come to room temperature before mixing in the food processor?
For your "bomb" sous vide cheesecake in a jar recipe, I just dump everything into a Vitamix all at once. I bet that would work here. Less fiddly than using a food processor and adding ingredients in a particular order. Maybe a little airier result.
Hey Cam, they do not. That was actually part of the reason I choose the food processor for the ease of mixing at any temp.
Yea absolutely, I bet the texture would be really cool. Due to the extra air the top wont be as clean but, hey it's about the taste and texture.
Most likely you will have to roughly split the recipe in half, blend separately and mix back together in a large bowl with a whisk.
I have tried this recipe a few times. It taste wonderful, but I get a brown top when I bake it covered or uncovered. Any tips?
I usually like to bake in a 10 inch pan is there a way to adjust this recipe.
This is my go to with two small edits. 1.) Brown Butter in the crust mixture, and 2) I use a water-bath. 315 for 90minutes
