Classic and delicious cheesecake just like a true New Yorker would love it.
Recipe for classic new york cheesecake
Classic and delicious cheesecake just like a true New Yorker would love it.
We have the recipe from: “Sweet and Sticky – A Taste of the American Kitchen with Christel Pixi“, where the author Christel writes the following about the recipe:
“If you haven’t baked cheesecake before, this recipe is a great place to start. It’s a recipe I’ve worked on for many years because I wanted a cheesecake with the perfect texture: creamy, moist, dense, and absolutely fantastic. Here it is!”
Servings: servings
Classic New York Cheesecake
Classic and delicious cheesecake just like a true New Yorker would love it.
Ingredients
BUND
- 250 gram Digestive biscuits
- 25 gram Sugar
- 125 gram Butter
FYLD
- 800 gram Cream Cheese Philadelphia cream cheese
- 180 gram Sugar
- 24 gram Wheat Flour
- 4 pcs. Egg
- 5 gram Vanilla Extract
- 2 gram Lemon Zest grated
- 75 gram Cream
LID
- 200 gram Sour Cream 18 %
- 5 gram Vanilla Essence
- 12.5 gram Sugar
DECORATION
- Blueberry
Instructions
- Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit), and line the bottom of a 23 cm springform pan with parchment paper.
- Set the pan aside.
- Melt the butter in a saucepan over low heat to avoid browning.
- Set it aside while you crush or blend your biscuits.
- Once your biscuits are completely pulverized, add melted butter and 2 tbsp of sugar, and mix until clumped.
- Now sprinkle the mixture into your springform and press it out and slightly up along the sides.
- It’s really good to use a flat-bottomed glass to press the mixture tightly.
- Refrigerate the pan while you make the filling.
- In a medium bowl, beat cream cheese, sugar, and flour until smooth.
- Add the eggs one at a time, beating for 1 minute between each egg.
- Remember to scrape the bottom and sides several times to avoid lumps in the mixture.
- Now add vanilla extract, lemon zest, and cream, and beat until well blended.
- Remove your pan from the refrigerator and pour the cheesecake mixture into it.
- Bake your cheesecake for 20 minutes at 180 degrees Celsius (356 degrees Fahrenheit).
- Then reduce the temperature to 120 degrees Celsius (248 degrees Fahrenheit) and bake for another 60-90 minutes.
- After 60 minutes, you can check the cake by tapping it with your finger.
- It should still be wet and wobbly in the center.
- The edges should be firm.
- This may take a few tries, but once you’ve cracked the code, it’s totally worth it.
- While your cake bakes, you can make the topping:
- Mix the ingredients in a bowl.
- Take the cake out and carefully pour the topping over it.
- Now bake the cake for an additional 15 minutes.
- When it’s done, take it out and run a knife around the edge so it doesn't crack as it shrinks in the fridge.
- Chill the cake overnight, and voila, it's ready to serve.
- When cutting the cake, use a knife that has been under hot water.
- This gives whole, perfect pieces.
- Rinse the knife after each slice.
Notes
TIP: I often serve this cheesecake with lots of berries. All kinds of berries. Consider slicing the pieces first, so you don't squash the berries into the cake.