Authentic New York cheesecake practice step-by-step diagram, how to do delicious

Base: 1 bag of Oreos (cored), 45g of butter

Body: 300g of cream cheese, 120g of sugar, 380g of sour cream, 180g of eggs, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, 3g of vanilla extract

Sour cream: 1 hour of fermentation for the light cream + sour cream. I used 400ml of light cream and 1 bag of yogurt

Topping: 180g of sour cream, 10g of sugar, 10g of low gluten flour

1. Cut the cream cheese into small pieces, beat the water with sugar until smooth, add the egg in 3 times and mix it well, add the sour cream in 3 times and mix it well, add the sifted low gluten flour and mix it well, add the vanilla extract and mix it well

2. Pour the cheese paste into the prepared mold and shake out the air bubbles. Bake in the oven at 170 degrees for 90 minutes on a medium-low setting. Fill a baking tray with water and bake over water. The time and temperature will be determined by your own oven

3. When the cake is cool, pour in the topping and place it in the oven at 150 degrees, top shelf, for 10 minutes to set the topping before removing it.