New York Cheesecake

6 servings

110 minutes

New York cheesecake is a symbol of American baking, embodying the tenderness of cream cheese combined with an airy texture. Its history dates back to 20th century New York when bakers began experimenting with cream cheese to create a dessert with rich flavor. The velvety base made from Philadelphia cheese harmoniously complements the crunchy cookie crust. Baked in a water bath, the cheesecake achieves smoothness while retaining its natural moisture. It is served chilled, often garnished with fruits or berry sauces, adding a refreshing tartness to the dessert. An indispensable choice for refined gourmets, this cheesecake makes an ideal conclusion to a meal or an exquisite treat alongside a strong coffee.

Energy value per serving

• Calories: 763
• Proteins: 12.8g
• Fats: 56.3g
• Carbohydrates: 52.9g

Ingredients

• Butter: 110 g
• Cookies ""Jubilee"": 200 g
• Cream 33%: 150 ml
• Philadelphia cheese: 600 g
• Chicken egg: 3 pc
• Vanillin: 1 tsp
• Powdered sugar: 150 g

Cooking steps

1. We compact the mixture at the bottom and sides of a detachable mold with a diameter of 21–22 cm.

2. Place in a preheated oven at 160 degrees for 10 minutes. Remove and cool.

3. Whip the cheese with powdered sugar until a smooth, homogeneous mass.

   Required ingredients:

   • Philadelphia cheese: 600 g
   • Powdered sugar: 150 g

4. Gradually add cream, eggs, and vanilla. Try not to overbeat the mixture — if the mixture is oversaturated with air bubbles, the cheesecake may puff up and crack during baking.

   Required ingredients:

   • Cream 33%: 150 ml
   • Chicken egg: 3 pieces
   • Vanillin: 1 teaspoon

5. We pour the mixture into the mold.

6. Wrap the form in double layers of foil to prevent liquid from leaking in, place it in a larger diameter form, and pour water into the latter until it reaches halfway up the sides of the cheesecake form. Send it to a preheated oven at 160 degrees for 1 hour and 20 minutes.

7. After this time, turn off the oven, slightly open the door, and leave it like that for another hour. Then take out the cheesecake and place it in the refrigerator for at least 4 hours, preferably overnight.

8. After baking, we run a knife along the walls of the mold, remove the edge, and transfer the cheesecake to a plate. We decorate as desired.

9. We crush the cookies into crumbs, add melted butter, and mix.

   Required ingredients:

   • Butter: 110 g
   • Cookies ""Jubilee"": 200 g