{"id":41215,"date":"2022-02-16T07:54:15","date_gmt":"2022-02-16T05:54:15","guid":{"rendered":"https:\/\/www.lilcookie.com\/?p=41215"},"modified":"2022-02-16T07:54:15","modified_gmt":"2022-02-16T05:54:15","slug":"new-york-cheesecake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/new-york-cheesecake\/","title":{"rendered":"New York Cheesecake"},"content":{"rendered":"

Every time I visit the United States, I make sure to taste at least one cake from the Cheesecake Factory. The dizzying selection of dozens of cakes with a variety of flavors and textures always inspires me and makes me crave a delicious cheesecake, even if in the end I eat only two bites.<\/p>\n

Having said that, classic New York cheesecake is always my top favorite. So I decided making it myself at home. A golden and buttery base with biscuits or graham crackers (store-bought or homemade), a very rich and creamy cheesecake filling, and an airy coating of delicate whipped cream.<\/p>\n

Looking for more cheesecake recipes? Try these:<\/strong> no-bake Oreo cheesecake pie<\/a> | apple pie cheesecake<\/a> | chocolate snowballs cheesecake<\/a> | light cheesecake with yogurt<\/a> | almond cheesecake with berries<\/a><\/p>\n

\"New

New York Cheesecake | Photo: Natalie Levin<\/p><\/div>\n

\"New

Easy and delicious | Photo: Natalie Levin<\/p><\/div>\n

<\/p>\n

\n

New York Cheesecake<\/h2>\n

\n

\n
    \n
  • 24 cm round cake pan<\/li>\n<\/ul><\/div>\n
    \n

    For the crust:<\/h4>\n
      \n
    • 150 grams Graham Crackers or chocolate flavored biscuits<\/li>\n
    • 1 tablespoon sugar<\/li>\n
    • 75 grams of melted butter<\/li>\n<\/ul>\n

      For the cream cheese filling:<\/h4>\n
        \n
      • 750 grams cream cheese at room temperature<\/li>\n
      • 200 grams (1 cup) sugar<\/li>\n
      • 30 ml. (2 tablespoons) freshly squeezed lemon juice<\/li>\n
      • Grated peel of 1\/2 lemon<\/li>\n
      • 1 teaspoon vanilla extract<\/li>\n
      • Pinch of salt<\/li>\n
      • 4 large eggs (at room temperature)<\/li>\n
      • 35 grams (1\/4 cup) AP flour<\/li>\n<\/ul>\n

        For the top:<\/h4>\n
          \n
        • 250 ml. (1 cup) whipping cream, very cold<\/li>\n
        • 2 tablespoons powdered sugar<\/li>\n<\/ul><\/div>\n
          \n

          Crust:<\/h4>\n
            \n
          1. In a food processor with a steel blade grind the biscuits and sugar into very thin crumbs.<\/li>\n
          2. Add in the melted butter and process briefly until a mixture that resembles wet sand is obtained.<\/li>\n
          3. Transfer the crumbs to the bottom of a lightly greased pan and press tightly with your hands or the bottom of a cup to form a crust. If you want, you can also raise the crust slightly to the sides to a height of 1-2 cm – not required.<\/li>\n
          4. Cool the bottom for about 15 minutes in the freezer.<\/li>\n
          5. Preheat oven to 175 Celsius degrees.<\/li>\n
          6. Bake the bottom for about 10 minutes until it is slightly golden, remove from the oven and cool completely to room temperature. Refrigerate until the filling is ready.<\/li>\n<\/ol>\n

            Cream cheese filling:<\/h4>\n
              \n
            1. In a large bowl place cream cheese, sugar, lemon juice, lemon peel, vanilla and salt and mix until a uniform mixture is obtained. It is important not to whip, just mix well until combined.<\/li>\n
            2. Add in the eggs one at a time while mixing between additions until they are incorporated into the batter.<\/li>\n
            3. Add the flour and mix in until combined.<\/li>\n
            4. Pour the cream cheese mixture over the base.<\/li>\n
            5. Lower the oven temperature to 160 Celsius degrees.<\/li>\n
            6. Bake the cake for 45-60 minutes or until it is firm at the edges and slightly vibrating in the center.<\/li>\n
            7. Turn off the oven and let the cake cool in it (while it\u2019s off) for about half an hour.<\/li>\n
            8. Cool the cake overnight in the refrigerator before icing.<\/li>\n<\/ol>\n

              Make the top:<\/h4>\n
                \n
              1. In a mixer bowl, whip cream and powdered sugar to a very stable whipped cream.<\/li>\n
              2. Pour the whipped cream on top of the cake and flatten with a spoon into a uniform layer.<\/li>\n
              3. Cool for another hour in the refrigerator to set and serve.<\/li>\n<\/ol><\/div>\n
                \n
                  \n
                • The cake is kept in a closed container in the refrigerator for up to 5 days.<\/li>\n
                • It is recommended to take out the cake about 15 minutes before serving at room temperature.<\/li>\n
                • It is important to use cream cheese with a high percentage of fat. Mascarpone cheese would also be fine.<\/li>\n
                • Gluten-free version: Use gluten-free biscuits instead of the graham cracker or biscuits. In the filling – use cornstarch instead of the same amount of flour.<\/li>\n<\/ul><\/div>\n
                  \n\t\t\t<\/div>\n<\/div>\n

                  <\/p>\n

                  \"New

                  New York Cheesecake | Photo: Natalie Levin<\/p><\/div>\n

                  \"New

                  So delicious | Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"

                  Every time I visit the United States, I make sure to taste at least one cake from the Cheesecake Factory. The dizzying selection of dozens of cakes with a variety of flavors and textures always inspires me and makes me crave a delicious cheesecake, even if in the end I eat only two bites. Having […]<\/p>\n","protected":false},"author":2,"featured_media":41210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1573],"tags":[2872,1857,5649],"yoast_head":"\nNew York Cheesecake | Lil' Cookie<\/title>\n<meta name=\"description\" content=\"Do you like New York cheesecake? 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