New York cheesecake.
Simple, creamy, delicious.
The New York cheesecake is the famous American cheese cake, nice and tall, creamy and very delicious, it has a cookie base and a cheese filling that always wins everyone over. Over the years, many variations have been added to the original version, baked and no-bake, in many flavors, this is the original version, the traditional one, try it, it will win you over at the first bite.
Also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
Base:
- 10 oz Digestive biscuits
- 7 tbsp butter
- 1.75 lbs cream cheese (like Philadelphia, quark, etc…)
- 1.25 cups sour cream (or Greek yogurt)
- 4 large eggs
- juice of half a filtered lemon
- 1 cup sugar
- grated zest of one untreated lemon
- 1 tsp vanilla essence
- 1 tbsp cornstarch
- 2 cups mixed berries
- 0.5 cup sugar
- 2 tbsp lemon juice
Tools
- 1 Electric whisk
- 1 Spatula
- 1 Pan
Steps
Preheat the oven to 320°F.
Butter a 9.5-inch high-sided springform pan and line the bottom with parchment paper.Also cover the exterior with aluminum foil, especially the base and the closure part of the springform, to prevent the oven from getting dirty during baking.
In a mixer, blend the biscuits until they turn into powder, put them in a bowl.
Melt the butter and add it to the blended biscuits, stir well with a spoon until you get a sandy mixture.
Spread it evenly on the bottom of the pan and press it down well.
Put it in the fridge for a moment while we prepare the cheese cream.
Using electric beaters, work the eggs with the sugar, it doesn’t need to be whipped, just mixed.
Add the cream cheese and sour cream (or Greek yogurt), mix with the electric beaters until you get a nice homogeneous mixture.
Add the sifted cornstarch, lemon juice, grated zest, vanilla essence, mix again with the beaters.
Once the mixture is homogeneous, pour it into the pan over the cookie base.
Level it with a spatula.
Bake in the center of the oven at 320°F for 1 hour and 15 minutes, when tested with a toothpick in the center, the toothpick should be moist but dry.
Turn off the oven, slightly open the door and let it cool for 2 hours (leaving it in the oven will prevent the surface from cracking).
Mixed berry coulis:
After the 2 hours.
Rinse the mixed berries and put them in a small pot with the sugar and lemon juice and cook it for a few minutes on low heat.
Set aside 3 tablespoons, then blend the rest with an immersion blender and pass it through a sieve, add the 3 tablespoons set aside, stir.
Pour the coulis over the cheesecake and let it rest in the fridge for at least 2 hours, I left it overnight.
Serve.
Preheat the oven to 320°F.
Butter a 9.5-inch high-sided springform pan and line the bottom with parchment paper.
Also cover the exterior with aluminum foil, especially the base and the closure part of the springform, to prevent the oven from getting dirty during baking.
Put the biscuits in the bowl for 30 secvel 3, put them in a bowl.
Melt the butter and add it to the blended biscuits, stir well with a spoon until you get a sandy mixture.
Spread it evenly on the bottom of the pan and press it down well.
Put it in the fridge for a moment while we prepare the cheese cream.In the clean bowl, work the eggs with the sugar 20 secvel 2.
Add the sour cream (or Greek yogurt) 30 secvel 2.Add the cream cheese 2 minutesKnead.
Add the sifted cornstarch, lemon juice, grated zest, vanilla essence 4 minKnead.
Use a spatula, once the mixture is homogeneous, pour it into the pan over the cookie base.
Level it with a spatula.
Bake in the center of the oven at 320°F for 1 hour and 15 minutes, when tested with a toothpick in the center, the toothpick should be moist but dry.
Turn off the oven, slightly open the door and let it cool for 2 hours (leaving it in the oven will prevent the surface from cracking).Mixed berry coulis:
After the 2 hours.
Rinse the mixed berries and put them in a small pot with the sugar and lemon juice and cook it for a few minutes on low heat.
Set aside 3 tablespoons, then blend it in the clean bowl 30 secvel 4 and pass it through a sieve, add the 3 tablespoons set aside, stir.
Pour the coulis over the cheesecake and let it rest in the fridge for at least 2 hours, I left it overnight.Serve.
The New York cheesecake is ready to be enjoyed… Enjoy your dessert!
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