new york style cheesecake





new york style cheesecake
(makes one 18cm/7” round pan)

for gluten-free version: use any kind of gluten-free biscuits & substitute the flour with cornstarch or potato starch, otherwise follow the instructions below


crust
120 g plain butter biscuits
100 g sugar
100 g melted butter


cheese filling
550 g cream cheese (I used local brand)
3/4 cup sugar
1 egg
5 egg yolks
3 tbsp flour
zest of one lemon
1 tsp vanilla extract


cherry sauce
500 g pitted cherries
150 g sugar
juice of half a lemon

lay out the pan with two layers of aluminum foil
make crust: crush the biscuits finely, add sugar and melted butter, mix well, press to the sides and the bottom of the pan. put into freezer to set.

make filling: mix the cheese with sugar, add the egg and yolks, one at time, mixing well each time, scraping the bowl after each addition to make the cheese incorporated
add the flour, lemon zest and vanilla, mix well, until there are no more lumps
pour into the crust
put into an oven preheated to 200C, bake for 45-50 minutes, until the sides are set and the middle is slightly wobbly when you move the pan
let cool down
let sit in fridge overnight for best effect

make the sauce: cook the cherries with sugar and lemon juice for 3 minutes, until slightly softened
take them out of the syrup and drain the remaining liquid
cook the syrup until it’s of the desired consistency (10-15 minutes)


serve chilled, preferably with a little bit of mint



1 comments:

  1. Your sweets are SO perfect and beautiful. They look delicious!

    I used to love NY style cheesecake until I tried Japanese Cotton Cheesecake - you must google it and give it a try, it is so light, yet so cheesecakey at the same time - 100% delicious!

    Here's a good - though amateurish - video on Youtube channel, loveegateau: Japanese Cotton Cheese Cake- Minimize Shrinkage

    She knows exactly how to make it and gives important details regarding whipping the whites, etc. Enjoy!

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