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Cheesecake in the New York Style

| Added by: | All author's recipes 493 | All author's tips 12 | Rating: likes 3, dislikes: 1
(0)

8 persons

0 calories

Catalogue:

Cheesecake in the New York Style… This really sounds unexpected, mysterious and outstanding! The dessert is aromatic, delicious and is rich in cream and cheese! This is a superb dessert for any occasion! 

Ingredients
Ingredients
  • crackers: 230 g
  • sugar: 280 g (50 g for the base of the cheesecake, 200 g for the cheese topping and 30 g for the cream sauce)
  • butter: 115 g (melted)
  • ricotta: 900 g (of the indoor temperature)
  • whole-wheat flour: 30 g
  • egg: 5 piece (large, of the indoor temperature)
  • cream: 80 ml (33%)
  • lemon zest: 1 Tbsp
  • vanillin: 1.5 tsp
  • cream: 240 ml (20-25%)
Cheesecake in the New York Style
Stages of cooking
Stages of cooking
cheesecake in the New York style
1

Take the loose-base cake tin, cover the bottom of it with butter and baking paper. The diameter of the tin should be not less than 23 cm 

cheesecake in the New York style
2

Blend the sugar for about 20 seconds to make it look like caster sugar

cheesecake in the New York style
3

Mill the crackers in the kitchen machine for about 10 seconds. Then bolt the crackers. You can also place them into the polyethylene bag and mill the product using a rolling pin. Add 50 g of sugar and melted butter. Stir the mixture well.

cheesecake in the New York style
4

Spread the base of the cheesecake on the bottom of the loose-base cake tin and make the edges about 2.5 cm high. Cover with food wrap and leave in the fridge until you cook the topping. 

cheesecake in the New York style
5

To cook the topping, whip ricotta using a mixer for about 2 minutes, add 200 g of sugar and flour. Continue whipping for about 2 minutes to get the smooth mass

cheesecake in the New York style
6

Add eggs one by one, whipping them at low speed for about 30 seconds after each egg. Add cream, lemon zest, vanilla and whip at low speed of the mixer during several seconds

cheesecake in the New York style
7

Take the loose-base cake tin out of the fridge and pour cream layer on the base. Try to make it as smooth as possible

cheesecake in the New York style
8

Bake the cheesecake in the pre-heated to 180 degrees oven for 15 minutes. Then lower the temperature to 120 degrees and continue baking for around 60 minutes or until the center of the cheesecake becomes wet. Remove the cheesecake from the oven and let it cool down a bit.

cheesecake in the New York style
9

Stir the cream, 30 g of sugar and vanilla

cheesecake in the New York style
10

Pour the next cream layer on the warm cheesecake and continue baking for 15 minutes

cheesecake in the New York style
11

Take the cheesecake out of the oven and wait until it cools down

cheesecake in the New York style
12

Cover the tin with the food wrap and leave in the fridge for several hours, preferably for the night

cheesecake in the New York style
13

Serve with fresh berries, fruits or any fruit sauces you like. Enjoy the dessert!

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