Cheesecake New York
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- Base layer (diameter 22 cm):
- 50 g shortbread
- 90 g butter
- 750 g cream cheese (Philadelphia, Ricotta)
- 210 g icing sugar
- 10 g vanilla sugar
- 3 eggs
- 180 ml heavy cream
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:
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.
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.
Cheesecake New York - step by step recipe with pictures 5 1