Classic New York Cheesecake

Cakes 301 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Classic New York Cheesecake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Cheesecake is very easy to make at home. The recipe is simple, but for the New York cheesecake you will need cream cheese.

Ingredients

Directions

  1. Prepare a detachable form. In my case, this is a detachable ring with a diameter of 18 cm, the bottom for which I made of foil. Grease the sides of the mold with butter and, if desired, line with parchment, then the edges of the cheesecake will be embossed.
  2. Grind the cookies into crumbs using a blender or by hand: place in a bag and mash with a rolling pin.
  3. Add sugar, melted butter at room temperature and salt to the crushed liver.
  4. Mix.
  5. Put the resulting mass into a mold and tamp. Bake the cheesecake base in an oven heated to 200 degrees for 10 minutes.
  6. Then let the cheesecake base cool to room temperature.
  7. For the filling, grate the lemon zest (only the yellow part) on a fine grater.
  8. Grind lemon zest with sugar and vanilla sugar. This is done in order to grind the zest as much as possible so that there are no large pieces of it in the finished cheesecake and that it gives off all the aromas of the essential oils contained in it.
  9. Beat cream cheese, gradually adding sugar. When mixing the ingredients for the cheesecake filling, we work at the lowest speed of the mixer so that there are no air bubbles in the finished cheesecake.
  10. Add eggs, yolk, sour cream (cream is used in the classic recipe) and starch.
  11. Mix until smooth.
  12. The cookie base should now be cool to room temperature. Pour the filling onto the base in the form.
  13. Place a container with boiling water (1 l) on the lower level of the oven, and a cheesecake pan on the middle level.
  14. Bake the cheesecake in the oven at 130 degrees for 90-120 minutes. The edges of the cheesecake should grab, and the middle should remain “alive”, tremble a little.
  15. Turn off the oven, take out the mold with hot water. And leave the cheesecake pan in the oven until almost completely cooled.
  16. Mix sour cream with sugar and vanilla sugar.
  17. Top the still slightly warm cheesecake with sour cream and evenly distribute it over the surface of the cheesecake, slightly rotating the mold.
  18. Chilled to room temperature, refrigerate the cheesecake for 6-8 hours to allow the cheesecake to acquire its final texture.
  19. Decorate the New York cheesecake as desired.
  20. Cut the cheesecake into bite-size pieces. To cut the cheesecake evenly, wipe the knife every time.
  21. Enjoy your meal!

Classic New York Cheesecake



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Cheesecake is very easy to make at home. The recipe is simple, but for the New York cheesecake you will need cream cheese.

Ingredients

Directions

  1. Prepare a detachable form. In my case, this is a detachable ring with a diameter of 18 cm, the bottom for which I made of foil. Grease the sides of the mold with butter and, if desired, line with parchment, then the edges of the cheesecake will be embossed.
  2. Grind the cookies into crumbs using a blender or by hand: place in a bag and mash with a rolling pin.
  3. Add sugar, melted butter at room temperature and salt to the crushed liver.
  4. Mix.
  5. Put the resulting mass into a mold and tamp. Bake the cheesecake base in an oven heated to 200 degrees for 10 minutes.
  6. Then let the cheesecake base cool to room temperature.
  7. For the filling, grate the lemon zest (only the yellow part) on a fine grater.
  8. Grind lemon zest with sugar and vanilla sugar. This is done in order to grind the zest as much as possible so that there are no large pieces of it in the finished cheesecake and that it gives off all the aromas of the essential oils contained in it.
  9. Beat cream cheese, gradually adding sugar. When mixing the ingredients for the cheesecake filling, we work at the lowest speed of the mixer so that there are no air bubbles in the finished cheesecake.
  10. Add eggs, yolk, sour cream (cream is used in the classic recipe) and starch.
  11. Mix until smooth.
  12. The cookie base should now be cool to room temperature. Pour the filling onto the base in the form.
  13. Place a container with boiling water (1 l) on the lower level of the oven, and a cheesecake pan on the middle level.
  14. Bake the cheesecake in the oven at 130 degrees for 90-120 minutes. The edges of the cheesecake should grab, and the middle should remain “alive”, tremble a little.
  15. Turn off the oven, take out the mold with hot water. And leave the cheesecake pan in the oven until almost completely cooled.
  16. Mix sour cream with sugar and vanilla sugar.
  17. Top the still slightly warm cheesecake with sour cream and evenly distribute it over the surface of the cheesecake, slightly rotating the mold.
  18. Chilled to room temperature, refrigerate the cheesecake for 6-8 hours to allow the cheesecake to acquire its final texture.
  19. Decorate the New York cheesecake as desired.
  20. Cut the cheesecake into bite-size pieces. To cut the cheesecake evenly, wipe the knife every time.
  21. Enjoy your meal!

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