Cheese Cake - Testing

https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/

https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#tabrecipe

https://butternutbakeryblog.com/new-york-style-cheesecake/#tasty-recipes-508-jump-target

https://www.askchefdennis.com/chicago-style-cheesecake-recipe/#wprm-recipe-container-102979

1 - This is already all screwed up. I added cocoa. There was more than I can fit in the pan. Then, I forgot the to bake the crust before putting the batter in. Then I put the cake in a 475F oven instead of 350. But I did reduce the temperature probably at the beginning, it was probably in there about 5 minutes. Let's see what happens!

2 - The cake is good, and it's super thick! I'm making two cakes with the same amount of filling. This means I have to indicate that the crust and the topping have to be made twice. I'm also not baking the crust first. The amount of butter I've indicated (from 85 to 120) seems to be right. I'm also making my ganache frosting from the Chocolate Torte recipe. I've only indicated the ingredients, but if it works, then I'll copy over the instructions.

3 - using only half the batter means the 50minutes is too long. I checked at 30minutes and it didn't look cooked at all... hmmmm. I think I will try it at 40 minutes next time.

4 - Ok, still too long, and I think the baking temperature is wrong. Time to go back to the original recipes.

Crust - enough for 1 crust

2 cups (280g) graham crackers

120 g butter 

2Tbsps sugar

pinch of salt

Cake - batter for 2 cakes

40 oz (1134g) cream cheese

1½ cups white sugar

(½ cup cocoa powder)

3 Tbsps. flour

4 tsps. vanilla 

1 tsp packed lemon zest

2 tsps. lemon juice

¼ tsp salt

2 egg yolks

6 eggs

½ cup heavy cream

Topping - enough for 1 batch

85g dark chocolate

1/4 cup heavy cream

7-8 oz (130g) chocolate (70%), chopped

3/4 cup (188g) heavy (whipping) cream

2 Tbsps (28gr) butter

Crust

1. Preheat the oven to 475F.
2. Melt the butter. Combine the butter with the graham cracker crumbs until you get the texture of wet sand. Firmly press it down into the bottom and up the sides of a spring form pan. It should almost reach the top. I like to use a small measuring cup to pack it in.
3. Place the crust in the freezer while you make the cheesecake filling.
4. Bake for 10 minutes then set it out to cool while you prepare the cheesecake.

Cheesecake

1. Whip the cream cheese in a stand mixer on medium-low speed until softened. Scrape down the sides of the bowl and under the paddle often. The process should take 2-3 minutes.
2. Add the sugar and flour and continue to mix on low until blended, scraping down the sides as needed.
3. One at a time, add the eggs, followed by the yolks.
4. Add the heavy cream, vanilla and lemon zest and mix until combined. Don't over mix the batter.
5. Remove the crust from the freezer and pour in the cheesecake filling.
6. Carefully place the cheesecake into the preheated water bath. Bake the cheesecake for 12 minutes, then reduce the oven temperature to 350°F.
7. Bake for about 50 to 60 40 minutes or when a 1⁄2 inch (1.3 cm) ring around the the edge begins to brown and puff up slightly from the pan. The filling should still be pale, rather than golden.
8. Place the cheesecake on a wire rack to cool.
9. After cooling refrigerate the cheesecake for a minimum of 6 hours. Overnight is best.

Topping

1. Put the chopped chocolate in a bowl. 
2. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil, then pour the boiling cream over the chocolate and allow to stand for 5 minutes. 
3. Stir until smooth.
4. Spread over the cooled cake and allow to set.