- Prep Time 50 min
- Cook Time 5:0 hours
- Score 8/10
Despite the fact that lots of people say that it’s hard to make the New York Cheesecake, I’ve managed to nail it. And it feels so good.
The New York Cheesecake origins remain debatable. Some say it is pure English recipe, other say that it is American recipe (because of the cookie-crumb base layer). Whoever invented it, it is absolutely brilliant. The perfect layered cake, not too sweet, not too moist(juicy), not too creamy or heavy, just the perfect balance of flavours and ingredients.
- For the crunchy base: 2 cups of crushed biscuits ( I used 1 biscuits pack of 200 gr) + quarter cup of sugar + butter (50-70 gr)
- For the creamy filling: 4 packs of creamy cheese + 1/4 sugar + vanilla + lemon juice + 4 eggs + 1,5 flour tablespoons
- For the top layer: sour cream (150-200 gr) + 1/3 cups of sugar + vanilla (1 teaspoon) + lemn juice (1 teaspoon)
- Cake pot
- Coffee cup
How I did it:
The crunchy base The crunchy bottom is a "biscuits" base. And it has to be crunchy and perfectly baked. First thing you must do is to melt the butter. While the butter is melting, you need to make the biscuit crumbs, therefore start mashing some biscuits. Add the melted butter in a small bowl and in the same bowl drop the sugar. Mix until the ingredients are perfectly combined. Add the mixture in the cake pan and put it into the oven at 250 degress for 10-15 minutes.
The creamy filling Add the cream cheese in the bowl, add the sugar on top and then mix. Mix until they get well homogenized. Once you have the perfect texture, add the lemon juice and mix again. Then, add the vanilla. Mix again. Then, break the eggs and add them one by one into the bowl. Once you've added one, mix. Then, add the second one and mix again. And so on, you get the idea. In the end, add the flour. And mix again. If you feel that the mixture is not homogenized enough, you can add a bit more flour. In baking, sometimes the secrets stays in adjusting. 😉 Now, get the crunchy biscuits bottom out of the oven and add the filling on top of it. Put it into the oven again and leave it there for 60 minutes at 250 degrees.
The Top layer Take the sour cream and put it into a bowl. Take the sugar and drop it in the bowl as well. The lemon juice and the vanilla too. Then, mix with a spoon or fork and leave the mixture in the fridge until the cheesecake from the oven is ready.
Almost there! 60 minutes are gone, the kitchen is in "baking mood" according to the smell, one more step to do: leave the cheesecake 10 minutes to chill before adding the topping. Once you add the toping as well, then put it back into the oven for another 10-15 minutes (250 degress). Once these last minutes passed, put the cheesecake into the fridge for 5-6 hours. Afterwards, you can enjoy your cake! 🙂 If you want, you can add a topping as well. Not too sophisticated though, keep it simple - the simpler the cheesecake is, the more tasty it will be, don't ruin the taste.
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