New York cheesecake recipe
Recipe New York Cheesecake: method of preparation
My biggest guilty pleasure is cheesecake. I was extremely happy when I was able to choose from 45 varieties at the Celia Jacobs food truck in Austin. The cheesecakes at Celia are made according to grandma’s recipe. And in grandma’s tradition, there is always a container of water at the bottom of the oven to make sure the top stays nice and bouncy from the steam.
I tried -tooooooooooooo- other the New York Cheesecake. For the New York Cheesecake, the Celia ladies did not use flour or cornstarch to bind the cream cheese mixture. This made the cheesecake less heavy. And that inspired me to this light (r) version of the New York cheescake.
New York cheesecake recipe
TOTAL TIME: 1 hour 10 min Persons: 10
NECESSITIES
- Oven dish with water
- 2 springform tins ∅ 10 cm
- baking paper
INGREDIENTS
Ingredients
- 75 g wholemeal biscuits
- 40 g unsalted butter
- 30 g almond flour
- 1 lime
- 300 g cream cheese at room temperature
- 100 g granulated sugar
- 2 eggs
- 25 ml whipped cream
- 1 tbsp sour cream
- 1 tsp vanilla extract
- 1 box approx. 150 g fresh raspberries
- 100 g white chocolate
INSTRUCTIONS
Instructions
- Preheat the oven to 170 ° C and place an oven dish filled with water at the bottom of the oven. Line the two springform tins with baking paper, grind the wholemeal biscuits fine (in a food processor or chopper) and melt the butter (au bain marie or at a low temperature in the microwave).
- Mix the ground biscuits with the almond flour and melted butter. Put this mixture in the baking paper lined springform tins and press well.
- Grate the lime. You will need half of the grater for the filling, the other half for the garnish. Squeeze one half of the lime, this juice will also go into the filling.
- Smooth the cream cheese with a spatula and mix the granulated sugar into the smooth cream cheese. Beat by hand (with a whisk) the eggs, whipped cream, sour cream, lime juice, lime zest and vanilla extract through the cream cheese. Pour this mixture onto the biscuit base.
- Bake the cheesecake in the oven for 50 to 55 minutes at 170 ° C (leave the baking dish with water at the bottom of the oven).
- Let the cake cool on the counter and then put it in the fridge for at least 3 hours.
- Grate the white chocolate. Remove the cake from the tin and garnish with the grated chocolate, fresh raspberries and (the remaining) lime zest.
DISCLAIMER
The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.
