New York Cheesecake
New York Cheesecake is famous worldwide for its mixture of sweetness, crunchiness and heart warming cheese experience. Served with a topping of your choice, you can never go wrong with red fruits coulis.
Equipment
- 1 Cake Mold 25 centimeters of diameter for this recipe
- 1 Electric Mixer
- 1 Electric Blender
- 1 Baking Sheet
Ingredients
- 4 Eggs
- 800 grams Cream Cheese
- 580 grams Sourcream
- 240 grams Sugar
- 240 grams Biscuits McVities are great
- 120 grams Butter Melted
- 4 tbsp Corn Flour
- 1 ½ tbsp Vanilla Extract
Instructions
Preparation
- Start by crushing the biscuits using your blender240 grams Biscuits
- Mix them with the melted butter at room temperature120 grams Butter
- Spread this mixture on the surface of your mold
- In your electric mixer using the whisk head, start mixing your cream cheese with the sugar800 grams Cream Cheese, 240 grams Sugar
- Once they start to get incorporated, add the sour cream and mix580 grams Sourcream
- Continue by adding the eggs one by one while mixing4 Eggs
- Finish by adding the corn flour and vanilla extract, and make sure the final batter is well mixed4 tbsp Corn Flour, 1 ½ tbsp Vanilla Extract
- Add it in your cake mold, and make sure you previously add some baking sheet on the internal sides.
Baking
- In your oven preheated at 180 degrees Celsius (356 degrees Fahrenheit) with convection on, place your mold in the middle tray and bake for 30 mins
- Once the 30 mins are over, without opening the oven door, reduce the temperature to 150 degrees Celsius (302 degrees Fahrenheit) and bake for another 30 mins
- Take your baked cheesecake out of the oven and let it cool down to room temperature
Fridge
- Once cooled down, place your cheese cake in the fridge for at least 6 hours
- Make sure that your final product hold very well together, is firm, and is now ready to be served!
Serving
- You can serve it with any topping of your choice. We suggest a red fruits coulis, similar to the one we did for our Panna Cotta recipe (Link here)
- For best conservation, do not refrigerate the cake with the coulis. Rather poor the coulis on each individual piece when needed.
Notes
Our Cooking Hints
- It is best to consume your cheesecake in 48 hours
- To get rid of the yellow color on the sides due to the oven, you can use a steel ring, with a smaller diameter than your cake mold, and keep a smaller diameter cake which looks perfect!
- If your cake batter has a liquid texture do not worry. The water will evaporate in the oven and the mixture will solidify
