New York Cheesecake
6 servings
95 minutes
New York-style cheesecake is a classic born in the heart of Manhattan. Its velvety texture and delicate creamy flavor with light vanilla notes make it the perfect dessert for true gourmets. The base is a cocoa and cinnamon shortcrust pastry that adds pleasant depth to the flavor. The filling made from Philadelphia cream cheese, sour cream, and cream creates an airy creamy consistency that literally melts in your mouth. Baked at low temperature and then chilled, it makes its taste rich and expressive. Served chilled, it pairs wonderfully with berries, chocolate, or caramel sauce. This cheesecake is a symbol of sophistication and perfection that has become a favorite worldwide.
1
Mix flour with cold butter cut into small pieces, add a little more than half a cup of sugar, cinnamon, and cocoa. Knead quickly to prevent the butter from melting. Spread this mixture in a 24 cm diameter springform pan.
- Wheat flour: 1.5 glass
- Butter: 120 g
- Sugar: 1 glass
- Ground cinnamon: 1 teaspoon
- Cocoa powder: 4 tablespoons
2
Preheat the oven to 150 degrees, place the base in the oven, and put a bowl of water on the lower shelf - the oil from the form will drip into it while baking. Cook for 15 minutes, then cool.
- Butter: 120 g
3
Mix the 'Philadelphia' (you will need 3 packs), cream, sour cream, remaining sugar, and vanilla extract (can be replaced with vanillin or vanilla sugar). Whisk the eggs and add them one by one to the mixture, mixing thoroughly each time. Carefully pour the filling into the base. The filling should occupy just over half of the mold, otherwise, the cheesecake will crack. Bake for 1 hour 15 minutes. Leave in the turned-off oven for 15 minutes and then for another 15 minutes with the door open. Cool, refrigerate for 6–10 hours. Serve cold.
- Philadelphia cheese: 525 g
- Cream 30%: 100 ml
- Sour cream 20%: 4 tablespoons
- Sugar: 1 glass
- Vanilla extract: 2 teaspoons
- Chicken egg: 3 pieces