The NEW YORK CHEESECAKE is the quintessential American dessert. It has very ancient origins: some even trace its invention back to Ancient Greece, although today the best producers are in the Big Apple.
So soft it melts in your mouth and so delicious it’s irresistible, it’s an easy dessert to prepare and perfect to enjoy as a dessert at the end of a lunch, dinner or as a snack. But enough talk — let’s see how to make it.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 490.59 (Kcal)
- Carbohydrates 38.33 (g) of which sugars 25.54 (g)
- Proteins 9.01 (g)
- Fat 34.10 (g) of which saturated 9.02 (g)of which unsaturated 5.73 (g)
- Fibers 1.39 (g)
- Sodium 307.95 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups Digestive biscuits (or other plain cookies)
- 6 tbsp butter (melted (about 3.2 oz))
- 18 oz cream cheese (or quark)
- 1/3 cup sour cream (or heavy cream)
- 1/2 cup granulated sugar
- 2 eggs (medium)
- 1 egg yolk
- Half lemon (juice)
- 1 1/4 cups strawberries
- 2 tbsp powdered sugar
- Half lemon (juice)
Tools
- 1 Springform pan
- 1 Chopper
- 1 Bowl
- Hand mixer
- 1 Small saucepan
Steps
Preparing the NEW YORK CHEESECAKE is really very simple.
Place the Digestive biscuits or the plain cookies you chose into a food processor. Blend them finely, then transfer them to a bowl, add the melted butter and mix well.
Spread the mixture over the base of a springform pan 7–8 in (18–20 cm) lined with parchment paper. Press firmly using the back of a spoon and place the base in the refrigerator for 30 minutes.
Beat the whole eggs and the yolk with the sugar and the lemon juice. Once you’ve obtained a light and fluffy mixture, while continuing to beat add the cream cheese (Philadelphia) and the sour cream. Aim for a smooth, lump-free cream.
Pour the mixture over the cookie base and bake in a preheated conventional oven at 320°F for about 1 hour.
Once your New York cheesecake is baked, remove it from the oven (to help avoid cracking on the surface), let it cool completely and place it in the fridge for 3 hours.
A few minutes before serving, prepare the strawberry sauce. Wash the strawberries, remove the stems, cut them into pieces and put them in a small saucepan with the sugar and the lemon juice.
Cook over medium heat and, once it reaches a boil, lower the heat and continue cooking for another 5 minutes, until the strawberries have softened.
At the end of cooking let the strawberry sauce cool and decorate your cake before serving.
