A few weeks ago it was my husband’s birthday, and I knew he wasn’t keen on a big celebration, so I respected his wish. However, a birthday is always a special day and it couldn’t go completely unnoticed, so I decided to make him a symbolic dessert, one of his favorites: the cheesecake! For this recipe, however, I was inspired not by the classic fridge-cold, no-bake version, even though the temperatures these days suggested it would have been the most convenient choice to avoid sweating, but rather by the New York cheesecake, the one baked in the oven. I wanted to surprise him, and believe me, I really succeeded! The only downside was turning on the oven, and I almost collapsed in the kitchen, but it was really worth it in the end! This cheesecake is delicious, soft as a cloud and delicate because inside it hides this spongy texture that everyone will love!!! To garnish, you can simply add powdered sugar, but its absolute best is with a fruit coulis or chocolate glaze! I, however, always the voice outside the chorus, preferred to lighten it with a delightful and fragrant orange spread. Credit is not mine, but of a Sicilian excellence purchased at the organic fair, where respect for the rhythms of nature merges with the essence of raw materials, giving life to unimaginable flavors and aromas! For this, I thank the company Bonuè of which I will soon taste the black fig version too!
If you love cheesecakes, here are some other baked or no-bake versions to try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: All seasons
Ingredients for a Ø 9 inch mold
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 ½ cups digestive biscuits (Digestive type)
- cup butter
- 3 eggs
- brown sugar
- 1 orange flavoring
- 1 ¼ cups cream cheese
- cup heavy cream
- 4 tbsps all-purpose flour
- cup orange cream (or another spread of choice)
- to taste powdered sugar
Tools
- 1 Mixer
- 1 Cake Pan
- 1 Parchment Paper
- 1 Bowl
- Electric Whisk
- 1 Sieve
- 1 Spatula
Preparation
Place the digestive biscuits in a mixer and finely grind them. Transfer the biscuit powder to a bowl and add the butter previously melted in a double boiler and left to cool. Mix the 2 ingredients until you get a mixture similar to wet sand. Pour it into a 9 inch springform pan, lined with parchment paper at the bottom, compacting it with the back of a spoon until you get a compact and even base. Put the biscuit base in the fridge for at least 15′.
Meanwhile, prepare the cheesecake cream by separating the egg whites from the yolks. Whip the egg whites to stiff peaks with an electric whisk and set them aside. In another bowl, mix the yolks with the sugar and orange flavoring until you get a smooth and homogeneous mixture.
Add the cream cheese and mix with the whisk for a couple of minutes.
Then incorporate the sifted flour and the cream and mix until well blended.
Finally, add the whipped egg whites and mix with a spatula using slow movements from bottom to top.
Pour the mixture into the mold and level it with the spatula.
Bake in a preheated oven at 347°F for 50′. At the end of cooking, leave the cheesecake in the turned-off oven for another 15′. As it cools, the cheesecake will have lowered and formed some cracks on the surface, but this is absolutely normal.
Unmold and garnish with powdered sugar and orange cream using a piping bag.
And voilà… the New York cheesecake with orange cream is ready to be enjoyed!
Enjoy your meal from La Cucina di Fefe’!
Storage
👉The New York cheesecake with orange cream can be stored in the refrigerator for up to 4-5 days. Alternatively, it can be frozen for a month.
Tips, notes, variations, and suggestions
🟣 Unlike no-bake cheesecakes, gelatin is not necessary here because the flour will thicken it during the baking process. Thanks to its high and thick edge, this iconic dessert can be garnished with the topping of your choice: from the typical berry sauce to chocolate or caramel, from jam to fresh fruit with whipped cream. I chose the Bonuè orange spread but any other type will do.
