The best and most complete New York style cheesecake recipe
The New York-style Cheesescake is a type of dessert that was an invention of the cheesecake that we already know and that revolutionized the way we eat this dessert. Thanks to this, this dessert was not only prepared in other states, but also in other countries.
However, in the face of so many replicas of this, other versions of this dessert also emerged. In this recipe we will present you a version that we have improved. In addition, we explain some recommendations and tips so that your cheesecake is perfect.
You should also know that for the preparation you will need a mold of at least 18 cm.
New York style cheesecake ingredients
For the cookie base
100 grams of unsalted butter.
180 grams of cookies (they can be flaky or normal).
50 grams of walnuts, hazelnuts or crushed almonds.
For the cheesecake
3 eggs.
500 grams of Philadelphia cream cheese.
A tablespoon of cornstarch or cornstarch.
120 grams of white sugar.
20 ml of lemon juice.
Lemon zest to taste.
A spoonful of vanilla essence.
160 ml of cream or milk cream.
For decoration (optional)
Berries.
Strawberry jam.
Powdered sugar
Recommendations and tips for a perfect cheesecake
You will need a food processor to prepare the base, although you can also use a blender. You can also place the cookies in a bag and flatten with a rolling pin.
With these quantities, you will be able to make a cheesecake in a mold of 18 cm in diameter, for larger molds of 20 to 26 diameters, you only have to increase the quantity of the ingredients by two thirds.
Steps for the preparation of the New York style cheesecake
Note: We will divide the preparation into various phases so that you better understand the execution of the recipe.
Preparation of the biscuit base
In a food processor we place the cookies and light until the cookies are pulverized. Once this is done, we place the crushed cookies in a bowl and reserve.
In the bowl, add the crushed walnuts and mix with a paddle to integrate well.
Place the butter in a bowl and microwave for 15 seconds to melt.
Once the butter is completely liquid, we add it to the bowl with the cookies and nuts.
With the help of a trowel, mix everything to integrate well. At first, we will have a mixture that seems loose, but if we press it we will notice that it compacts. This way it will be perfect for the cheesecake.
Place all the cookie mixture inside the mold and with the help of a spatula or spoon, crush the mixture to compact. With the spatula, squish the mixture on the walls of the mold and flatten the bottom.
Take the base in the mold to the preheated oven at 180º C, with heat up and down and without a fan, for approximately 15 minutes or until we notice that the cookie has browned a little.
Once this time has passed, we let it rest at room temperature for a few minutes until it cools down.
To prepare and bake the cheesecake mix
In the bowl where you have the cream, add the lemon juice and stir. Let it rest for 10 minutes.
In a large bowl, place the cream cheese with the sugar and beat it for two minutes at low speed. It is important to do it at low speed, since we only want to integrate the ingredients, but without introducing air into the mixture.
Add the cream from step 1 to the cream cheese mixture and beat for a few more seconds until you notice that everything is well integrated.
Next, add the lemon zest and the vanilla essence and continue beating at low speed to integrate. Remember that it is important not to beat in excess, but only what is necessary to integrate.
When we notice that the mixture is integrated, we sift the cornstarch over it and again beat at low speed for a minute.
Later, in a separate bowl, beat the three eggs a little with a fork and pour them into the mixture in three parts while beating at low speed.
When you notice that everything has a uniform color, check that there are no lumps or debris at the bottom of the bowl.
If all is well, pour the mixture into the mold with the cookie base.
Give the pan small jumps to remove any air bubbles from the mixture.
Once ready, take the cheesecake to the preheated oven at 160º C, with heat up and down and without a fan for 50 minutes. Ideally, it should have a slightly golden hue on the surface.
Tricks so that the cheesecake does not crack
Once this time has passed, let the cheesecake rest in the oven and with the door closed for 30 more minutes.
Open the oven door after thirty minutes and let it rest for 15 more minutes in this way.
Remove the mold from the oven after this time and let it rest at room temperature until it cools completely.
When completely cold, place the cheesecake in the refrigerator for 6 hours or overnight.
Decorate and serve the cheesecake
Unmold the cheesecake being very careful not to break the biscuit base and using a spatula to remove the mixture from the mold.
Place a delicate and thin layer of strawberry or blueberry jam on the surface, distributing well with the spatula.
When we finish spreading the jam, we decorate the top with natural fruit such as strawberries, raspberries or blueberries.
With the help of a strainer, sprinkle the powdered sugar (optional).
Keep the cheesecake in the refrigerator until serving time.
Cut a portion of the cheesecake and serve on a plate.
Conclusions of the New York style cheesecake
This is a delicious dessert and ideal to enjoy in the afternoon with a cup of coffee or a glass of warm milk. In addition, as it is considered a cold sweet, it is perfect for summer afternoons.
Best of all, if you follow this recipe carefully, your cheesecake will be perfect, like that of a professional pastry chef.