Cheesecake “New York”

Hello to all my friends! Today we will analyze the recipe for the classic New York cheesecake. The recipe looks very complicated at first, but it is not. Well, the taste is worth all the difficulties, so shop and cook at a run!

Cook: 10 hours

Servings: 10

Ingredients

(for a mold with a diameter of 24 cm)

For the basics:

• Shortbread cookies – 200 g
• Butter – 110 g

For filling:

• Cream cheese (preferably “Philadelphia”, you can use another cream cheese) – 750 g
• Eggs – 3 pcs.
• Cream (33-35% fat, maybe less fat) – 180 ml
• Sugar (powdered sugar) – 210 g (to taste)
• grated orange or lemon zest – 1 teaspoon (to taste)
• Vanilla sugar – 10 g

Directions

1. We prepare the ingredients. The classic New York cheesecake uses Philadelphia cream cheese. You can’t buy it, so I took the Cremette curd cheese.
   The amount of sugar can be reduced by 2 times. Powdered sugar can be bought ready-made or you can grind sugar in a coffee grinder.
   The cream can be used less fat (eg 10%), they are cheaper. Oil can be taken, for example, 72%, it is also cheaper. I have chocolate shortbread cookies for the base.
   All products for the filling cream must be removed from the refrigerator in advance – they must be at room temperature.
2. Melt the butter.
   In a blender bowl, grind the cookies to crumbs.
   Pour the crushed cookies into a suitable container and add the melted butter. Mix thoroughly until smooth.

   

3. In a split form with a diameter of 24 cm (you can also use a non-split one) layout, the “dough” of cookies and butter and evenly distribute over the form.
4. We tamp the mass in the form (you can use the bottom of the glass).
   We bake the biscuit cake in an oven heated to 180 degrees for about 10 minutes. Then we take out the mold with the base of the cheesecake from the oven and cool it.
5. Mix sugar with vanilla sugar and grind it into powder with a coffee grinder (or mix powdered sugar with vanilla).
   Rub the zest of an orange or lemon on a fine grater.
6. We send cream cheese into a bowl and add eggs one at a time, according to the principle: mixed one, then another. Each time we knead the mass for a long time, 3-4 minutes.

   Important! We do not use a mixer or blender to prepare the filling cream. Or you can use the mixer only during the egg mixing stage. After that – only with your hands (using a whisk), in order to avoid the appearance of air bubbles in the cream.

7. Further, the sequence of mixing the products is not so important.
   Stir in the cream. Behind them is powdered sugar. Behind them – citrus zest. Mix everything every time until smooth.

   By the way, here you can turn on the oven (“top-bottom”) and heat up to 160-170 degrees. We install a baking sheet in the bottom of the oven, pour 1-2 liters of water into it and leave to heat.

8. Put the resulting cream in a mold with a cookie base and gently level it.
   We bake the cheesecake in the oven for about 75-90 minutes (in fact: I baked the cheesecake twice for 80 minutes, it all depends on the oven, so make sure that the cheesecake does not start to burn on top).
   When baking in a water bath, the cheesecake is baked evenly, as the steam creates a more favorable baking environment than the heat from the oven.
9. After cooking, the cheesecake should cool down with the oven (with the door ajar), this is about an hour or two, naturally inside. When it cools, it will come to readiness, and the middle will become elastic.
   Cover the mold with the cooled cheesecake with a lid or tighten it with cling film and put it in the refrigerator for 6-12 hours (in general, overnight :)).

   

10. Before serving, carefully remove the cheesecake from the mold. Cut the cheesecake preferably with a sharp knife dipped in water. You can decorate with anything you want, but, in fact, the cheesecake is self-sufficient in taste.

Bon Appetit!