Cheesecake: New York, Sour Cream, Mascarpone

New York Cheesecake

Crumb mixture ---- 1 batch

Cream cheese --- 1360 grams

sugar ----- 340 grams

vanilla extract ------13 grams

lemon juice --- 15 grams

eggs --- 300 grams

1. Beat cream cheese and sugar on low speed until smooth. make sure no lumps, do not over mix the batter or incorporate too much air.

2. Add vanilla, lemon juice and eggs gradually mixing only until they are absorbed.

3. pull the batter into a pan, place in bain marie and bake at 375 F for 10 mins and lower the oven to 325F for 40 mins and check until set.

Sour cream cheesecake

cream cheese --- 680 grams

sugar --- 340 grams

sour cream ---- 690 grams

eggs ----- 200 grams

yolks -----17 grams

vanilla extract ----13 grams

1. Beat cream cheese and sugar on low speed until smooth. make sure no lumps, do not over mix the batter or incorporate too much air.

2. Add sour cream, vanilla, yolks and eggs gradually mixing only until they are absorbed.

3. pull the batter into a pan, place in bain marie and bake at 375 F for 10 mins and lower the oven to 325F for 40 mins and check until set.

Mascarpone cheesecake

cream cheese --- 905 grams

sugar --- 510 grams

Mascarpone---- 500 grams

eggs ----- 350 grams

vanilla extract ----4 grams

1. Beat cream cheese and sugar on low speed until smooth. make sure no lumps, do not over mix the batter or incorporate too much air.

2. gently beat in mascarpone.

3. Add sour cream, vanilla, yolks and eggs gradually mixing only until they are absorbed.

4. pull the batter into a pan, place in bain marie and bake at 375 F for 10 mins and lower the oven to 325F for 40 mins and check until set.

Pate sablee crust for cheesecake bases

butter --- 200 grams

salt -- pinch

sugar ---- 85 gramas

vanilla extract --- 2 grams

egg yolks --- 35 grams

all-purpose of flour --- 310 grams

1. cream butter, salt, sugar, and vanilla in mixer with paddle and mix until well combine and smooth

2. beat in yolks, until incorporated

3. add all flour, mixing to combine

4. remove bowl from mixer and empty dough onto floured work surface and roll to cut out bases

5. bake at 350F until just golden around the edge