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New York Cheesecake Recipe by of 05-11-2007 [Updated on 22-05-2020]
The New York Cheesecake it is, as the name suggests, a classic American cheese dessert first created in New York, formed from a base of digestive biscuits, covered with a cream cheese and sour cream. It can be enjoyed served with a strawberry, chocolate or caramel sauce, or with jelly and berries or fresh fruit, in short, it lends itself to various coverings that can meet the taste of those who go to prepare this fabulous cake.
I admit that for years it has been a type of dessert that I have always discarded from my menus, the idea of putting cheese in a dessert had never teased me but on Saturday night I was invited to dinner at my aunt's house and saw that she is a lover of original american cheesecake, to surprise her, I wanted to experiment with the recipe from my beautiful international cookery book, the result was excellent, it filled me with compliments and I admit that it conquered me too. If you want to try it, this is my recipe, if you try it let me know what you think;)
How to make New York cheesecake
Chop the biscuits in a mixer, arrange them in a bowl then add the warmed melted butter.
Mix the biscuits well with the butter then pour them into a springform pan and compact on the mold creating a compact base and edges. Refrigerate for 30 minutes.
Meanwhile, prepare the cream cheese. In a large bowl put the Philadelphia, eggs, sugar and vanilla essence.
Beat with whips to form a smooth and creamy mixture.
Take the mold out of the fridge and pour the cream cheese into it.
Bake the cheesecake in a preheated oven at 160 ° C for an hour.
Remove the New York cheesecake from the oven and in the meantime prepare the glaze.
In a bowl, mix the sour cream with the sugar and a teaspoon of vanilla essence.
Spread the topping all over the cake.
Return to the oven and bake for another 10 minutes at 180 ° C. Allow to cool and refrigerate for at least 4 hours.
Remove the New York cheesecake from the springform pan, garnish it as you like, place it on a serving plate and serve.
In this case I used a salted carmel topping
New York cheesecake
For the base: triate the biscuits, add them to the butter in a bowl and mix them.
Take a 20 cm hinged mold with 7.5 cm high edges and line the bottom with parchment paper.
Spread the biscuit and butter mixture on the bottom of the mold and place in the refrigerator.
Prepare the filling: in a planetary mixer with a leaf hook, beat the cheese, sugar and citrus peel at medium-high speed until the mixture is soft, about 3 minutes.
Add the whole eggs and egg yolks, one at a time, beating after each addition.
Flavor the mixture with vanilla and add the cream.
Pour the mixture on the base, leveling the surface.
Bake for 10 minutes at 260 ° C, then reduce to 100 ° C and bake until the surface is golden and puffy as for the soufflé, about 60 minutes.
Let it cool in the mold and then on a grill for 2 hours.
Cover with plastic wrap and refrigerate for at least 6 hours before serving.
It is one of the most famous cheesecakes. It is the family recipe of my friend Maud C., whom I thank for sharing it with us.
It can be frozen and to thaw it just leave it in the refrigerator for 1 day.
For 6 people
- 500 gr Philadelphia cheese at room temperature
- 2 eggs and 1 yolk
- the juice and grated zest of 2 lemons
- 50 ml whipping cream
- 20 grams of flour
- 100 gr of powdered sugar
- 1/2 teaspoon of natural vanilla essence
- 250 ml of sour cream
- 2 tablespoons of powdered sugar
- 1/2 teaspoon of vanilla essence
Mix the crumbled biscuits with melted butter and sugar in order to obtain a homogeneous mixture. Pour the mixture into a non-stick pan with removable edges with a diameter of about 23 cm, squeezing well so as to cover the base and the edges with a homogeneous layer and leave it to cool in the refrigerator covered with a transparent film while you prepare the filling.
With the help of an electric mixer or in the bowl of the planetary mixer, mix the cheese with the sugar and flour so that everything combines well. Now add one egg at a time, the juice and peel of the lemons, the vanilla and finally the cream so that all these ingredients are well blended together.
Pour the mixture on the previously prepared biscuit base, equalize it with the spatula and cook in the oven, without ever opening it, at 170 & deg for about a quarter of an hour. Lower the oven temperature to 130 & deg and continue cooking at this temperature for about an hour. Cheesecake is cooked when it is firm to the touch. Remove from the oven and cover with a homogeneous layer of sour cream mixed with sugar and vanilla. Return the cheesecake to the oven for another 15 minutes. Finally remove it from the oven, let it cool and place it in the refrigerator for at least 8 hours.
Accompany it with fresh fruit or fruit syrups.
How to make New York Cheesecake
First of all, pulverize the biscuits and mix them with the melted butter in a bowl.
Then mix well in order to obtain a soft and compact mixture. Pour into an opening mold and line the bottom and the entire top edge:
Then prepare the sour cream: in a bowl pour the liquid cream, the yogurt and the filtered lemon juice. Mix well:
So in a bowl pour the philadelphia, sugar, vanilla and mix together with the electric whisk.
Finally add the egg and mix with a whisk for a few seconds until you get a creamy mixture:
Then add 170 gr of sour cream that you prepared earlier to the cream cheese (leaving the remaining one aside at room temperature)
Finally, mix with a spatula and pour the cream cheese mixture into the biscuit shell:
Bake in the oven at 165 ° for about 1 hour in a hot oven, static in the medium-low part. The secret to having a clear Cheesecake is to cook it at a low temperature and not too high.
Once the cooking time has elapsed, take the Cheesecake out of the oven, pour 2 - 3 tablespoons of leftover sour cream onto the surface starting from the side edges and then to the center.
Finally, put it back in the fridge right away! Do not create a thick glaze or a too thick patina, otherwise once it is cold, you will see the detachment: glaze / body.
Then after a couple of hours, when the Cheesecake is firm, pour again 2 - 3 tablespoons of sour cream starting from the edge and then going to the center .. in this way the topping will be perfectly white and uniform!
Finally, leave in the fridge to harden for at least 10 hours. One day even better!
Decorate and Serve the Cheesecake
As tradition dictates, it is served with berry glaze that you can prepare by placing the berries on the fire with the sugar for about 5 minutes.
Finally, blend with a blender and sieve the icing to avoid adding the seeds.
Then put the icing back in the fridge and add fresh berries!
Alternatively you can serve with marmalade, Chocolate frosting, fresh fruit, meringues.
So when your Cheesecake is ready, carve the edges with a knife and peel the rim off the Cheesecake, serrate the base with a sharp knife and transfer to a serving dish!
Here is ready New York Cheesecake!
Here she is cheesecake with berry frosting! look at texture and color!
Store the Cheesecake
In the fridge for 3 - 5 days, you can even freeze! My advice is to serve with the icing on the spot, so as to preserve all the freshness of the cheese notes!
New York Cheesecake
A typical recipe of American tradition, the New York Cheesecake is a easy sweet to be realized which however requires a lot of time for cooking and cooling.You can garnish it with fruit that you prefer, always Seasonal, strawberries, blueberries, currants or blackberries.
|COOKING||1H AND 15 MIN|
|REST PLACE||IN THE FRIDGE|
- FOR THE BASE
- 300 g of Digestive type biscuits
- 90 g of melted butter at room temperature
- 1 teaspoon of fluid honey
- 1 pinch of cinnamon
- FOR THE CHEESE CREAM
- 700 g of fresh cheese (like Philadelphia)
- 200 g of granulated sugar
- 150 g of fresh, not whipped cream
- 40 g of plain yogurt
- 4 eggs
- 1 teaspoon of cornstarch
- the zest of 1 lemon
- 1 vanilla bean
- FOR COVERAGE
- 200 g of sour cream
- 2 tablespoons of granulated sugar
- 1/2 vanilla bean
New York Cheesecake is one traditional cake that you happen to taste during a trip to the United States and you want to do it again once you get back. In this recipe the New York Cheesecake is cooked and the proceeding is simple, however, requires many ingredients and steps, in the oven and in the refrigerator for the necessary cooling.
It can be served plain or decorated with seasonal fruit you prefer.
Cheesecake is a cake that knows numerous versions, from the more traditional blueberry cheesecake to the more recent Nutella cheesecake. Some versions involve cooking, other cheesecakes are no cooking. We find it in a cake version but also in single portions, like our chocolate cheesecake in the glass.
This dessert has become one of our favorite cakes, as are banana bread, angel cake and apple pie.
Young & amp FoodishI & # 8217m really sorry for my quite long absence, but this hectic time of the year kept me busy for a while. Yes, now I & # 8217m starting exams, so you can understand how nervous I am and how much time do I have (or better, I don & # 8217t have). However I can & # 8217t leave you alone too much! Indeed to make you forgive me and to celebrate the new year, I & # 8217m going to give you an absolutely gorgeous recipe. Cheesecake. Oh yes. But not an ordinary cheesecake: THE Original New York Cheesecake. It & # 8217s the most delicious, creamy, spicy I & # 8217ve ever tried and it doesn & # 8217t envisage the creamy cheese (like the one we all know very well & # 8230), so it & # 8217s way healthier and ugreener too. This is going to cheer you up even after one of those exhausting exams (like chemistry!).
- First of all let & # 8217s do the crust: crumble the biscuits, melt the butter and mix all the ingredients together. Don & # 8217t worry if the crust may seem you a little bit too dry, it & # 8217s ok. Of course if you want you can add more butter, but you may alter the texture equilibrium.
- When you have your mix take your mold (it has to be high enough to have nice edges in the end) and press it until you have covered all of it with a layer not too high, not too thin. Once you & # 8217ve done put it in the fridge for 30 minutes.
- Now the cream: in a large bowl blend the ricotta with the robiola, and then add the sugar, the yogurt, the lemon curd and the vanilla. In the end stir in also the eggs, the cream and the flour (if you are doing a gluten-free cheesecake you can skip it).
- Pour the cream in the mold on the crust. Cook in a pre-heated oven at 160 & # 176C for 55 minutes. Then leave it in the opened oven for 5 minutes more. Let it cool 3 hours at room temperature and then in the fridge for 2 hours. Take it out 10 minutes before serving.
- 6 tablespoons unsalted butter, room temperature, plus more for pans
- One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
- 2 1/4 cups sugar
- 3 sugar tablespoons
- 3 pounds (six 8-ounce packages) cream cheese, room temperature
- 1/2 cup all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 5 large eggs
- 4 blood oranges
- 2 tablespoons orange liqueur
Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese mix until smooth. Add sour cream and vanilla mix until smooth. Add eggs, one at a time, beating until just combined do not overmix.
Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. It serves over cheesecake.
New York takes pride in having the best cheesecake in the world. This smooth and decadent dessert is as much a part of the city’s culture as bagels, pastrami, and the Empire State Building. Iconic establishments like Junior’s and Eileen are popular touristy spots, and ship their delicacies nationwide.
Cheesecake for Italians, known as ricotta cheese pie, might not be as notorious on this side of the Atlantic but is an excellent lighter alternative to the popular dessert. Using ricotta cheese instead of than the New York-style cheesecake rich ingredients such as heavy cream and cream cheese, ricotta cheese pie is dryer and more cake-like, but still wonderfully smooth and delicious.
Ricotta cheese pie can be found in many bakeries and restaurants in New York, and is a must try even for hardcore New Yorkers.
Raffaele Ronca, a winner of Food Network's Chopped hit show, is a co-owner and chef of Neapolitan restaurants Rafele in the West Village and in Rye, Westchester. While he created the most expensive cheesecake in 2017, made with Alba white truffles and 200 year old cognac, he offers a more affordable version at his restaurants. His cheesecake uses vanilla beans and buffalo milk ricotta for a light and silky texture and a pie dough crust. Instead of a classic lemon taste, he infuses it with an orange blossom simple syrup, tops it occasionally with seasonal fruits such as caramelized figs or pears.
Rafele's Ricotta Cake
Veniero's Pastry and Coffee
Veniero's serves over 150 desserts from traditional butter cookies, to cannoli, to their signature traditional Italian cheesecake made with ricotta and whole eggs, and a shortcrust pastry base. This iconic East Village outpost, that celebrated its 125 th year anniversary in September, is run by the 4 th generation descendants of Antonio Veniero, an Italian who immigrated to the United States in 1885 when he was just 15 years old.
Veniero's Italian Cheesecake
La Masseria is Theater District restaurant specializing in cuisine from Puglia with rustic interiors similar to a traditional farmhouse of the region's countryside. A highlight in their vast menu, is a vanilla flavored ricotta cheesecake dessert with cut strawberries and a scoop of whipped cream on the side. It is the perfect ending to an authentic Italian meal prepared by chef Pino Coladonato, a Puglia native, before heading to catch a Broadway show.
La Masseria's Ricotta Cheesecake
Other New York spots serving ricotta cheese pie includes Ferrara, a fifth generation family-owned bakery in Little Italy that offers traditional Italian cheesecake filled with ricotta and candied fruit, and SERAFINA, a beloved Italian food restaurant and pizzeria with several locations that includes a mini cheese cake with Italian ricotta and orange zest in their dessert menus.
There New York Cheesecake It is a typical dessert of the American pastry tradition, really delicious.
Easy to make, this dessert is a baked cheesecake that is characterized by its very soft heart made up of a cream based on spreadable cheese, resting on a compact base of biscuits. To complete this greedy dessert, a light layer of sour cream and berries.
Perfect to be served on different occasions, this unmistakable specialty made in the USA with a delicate taste is perfect if savored cold.
Let's find out together how to make it step by step: don't lose ours video recipe and Laura's advice!
Nutella cheesecake with Thermomix
Chocolate cheesecake with the Thermomix
Lemon cheesecake with the Thermomix
New York cheesecake (California Bakery)
Hello everyone! Today we cooked a dessert that perhaps many of you will know well: the New York cheesecake of the famous Milanese bakery & # 8220California bakery & # 8221!
Hi everyone! Today we & # 8217ve made a cake that many of you will probably know very well: the New York Cheesecake, from the famous patisserie & # 8220California Bakery & # 8221!
Ingredients for the base:
300 grams of digestive biscuits
1 tablespoon of honey
1 pinch of ground cinnamon
70 gr of butter
Ingredients for the cream:
500 gr of robiola
300 gr of ricotta
150 grams of sugar
50 grams of whole white yogurt (or Greek yogurt)
Zest of 1/2 lemon
1/2 vanilla pod seeds
150 ml of fresh liquid cream
1/2 tablespoon of flour
Ingredients for decorating:
Forest fruit jam to taste
125 gr of blueberries
For the base, melt the butter, chop the biscuits and add them together with the honey and cinnamon, stirring with a spoon. Press the mixture onto the sides of a hinged pan with a diameter of 18 cm and a height of at least 7 cm. Once all the edge is done, level it with a finger to make it uniform, and then put the remaining mixture on the bottom of the pan and press it. Once the shell is finished, put the pan in the fridge. To make the cream, sift the ricotta and add it to the robiola and sugar, stirring with a spoon, then add the yogurt and one egg at a time, putting the second only after the first has blended. Also add the lemon zest, vanilla and cream a little at a time, always stirring gently. Sift the flour into the mixture and mix the latter too. Put the cream inside the shell and bake at 160 degrees for 50 minutes. Once taken out of the oven, let it cool completely at room temperature and then put it in the fridge overnight (if you have a blast chiller you can keep the cake for at least a couple of hours instead of one night in the fridge). Once the cake has solidified, gently remove from the pan, spread the jam on the surface and decorate with blueberries. Alternatively, you can decorate with strawberry jam and strawberries, with chocolate ganache or as you prefer! Enjoy your meal!
Ingredients for the base:
300 gr of digestive cookies
1 spoon of honey
A little bit of cinnamon powder
140 gr of butter
Ingredients for the cream:
500 gr of Robiola cheese
300 gr of Ricotta cheese
150 gr of sugar
50 gr of whole milk white yogurt (or Greek yogurt)
Peel of 1/2 lemon
Seeds of 1/2 vanilla bean
150 ml of fresh liquid cream
1/2 spoon of flour
Ingredients for garnishing
Mixed berries jam as needed
125 gr of blueberries
To make the base of the cake, melt the butter, mince the cookies and add the honey and the cinnamon, mixing with a spoon. Press the mixture on the sides of a 18 cm wide and a 7 cm high springform pan. Once you & # 8217ve done it, make it even with a finger and put the rest of the mixture on the bottom of the pan and press it. When you & # 8217ve finished, put it in the fridge. To make the cream, sift the Ricotta cheese and add it to the Robiola cheese and to the sugar mixing with a spoon then, add the yogurt and one egg at the time (make sure to add the second one when the first one is properly amalgamated ). Add the lemon peel, the seeds of the vanilla bean and the liquid cream too, while you keep mixing. Sift the flour into the mixture and make it amalgamate. Pour the cream on the base and put it in the oven at 160 C for 50 minutes. When it & # 8217s ready, let it cool down at room temperature and then put it in the fridge for a night. Once the cake has properly solidified, take it out of the springform pan, spread the jam on the surface and garnish with some blueberries (you can also use strawberries jam and strawberries, or a chocolate ganache) Bon appetit!