Cheesecake New York

Recipe was added 04 November 2016 | Author: Alesia | Comment(s): 2

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1 hours 30 minutes

5 portions

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Ingredients

Base layer (diameter 22 cm):
50 g shortbread
90 g butter
Cream:
750 g cream cheese (Philadelphia, Ricotta)
210 g icing sugar
10 g vanilla sugar
3 eggs
180 ml heavy cream

Base layer (diameter 22 cm):
50 g shortbread
90 g butter
Cream:
750 g cream cheese (Philadelphia, Ricotta)
210 g icing sugar
10 g vanilla sugar
3 eggs
180 ml heavy cream

Alesia:

Classic cheesecake doesn't need any advertising! With its rich creamy taste and smooth texture, cheesecake New York is a win-win cake for any gathering.

Step by step recipe description:

Melt the butter and chill slightly.

Grind cookies into crumbs and add the butter.

Stir until the mass is homogeneous. Place a sheet of parchment paper on the bottom of the cake pan, spread shortcake crumbs with butter and press the crumb mixture into the bottom, for example, with a cup/glass with a flat bottom.

Bake for 5-8 minutes at 180ºC/350ºF/gas 4. Then, remove the pan from the oven, chill and wrap in three layers of foil (we don't want cheesecake to get wet during water bathing :).

Whisk together icing sugar, vanilla sugar and cream cheese in a deep bowl. Stir it with a spatula.

Add eggs one at a time and stir gently after each egg.

Then add heavy cream, carefully stir until smooth with a spatula or whisk (not very intense).

Pour cream onto the base layer, put in on a deep roasting pan. Fill the pan with boiling water so that the level reaches 1/3 height of the pan. Bake cheesecake for 70-80 minutes at 160 degrees C without peeking even once! Turn off the oven, lift the door and leave the cheesecake to chill in the over for an hour.

Take the baking pan out of the oven, plastic wrap the baking pan with cheesecake and place to the refrigerator overnight.

Gently remove the wrap in the morning, separat it from the pan (you can use a warm knife for it). Then, remove the parchment from the bottom, using two plates for turning.