sometimes I like to bake new experiments, sometimes I like to bake classics. today I’m going to show you THE RECIPE for a perfect classic new york cheesecake, which if been looking for since looong time ago.
Maybe it takes a little bit long to bake it but trust me that it’s totally worth! The perfect creamy and consistency filling it’s amazing, and the raspberry sauce with a touch of lemon it’s so refreshing and summery.
I mean..if I were a cake I would like to be this cheesecake. I said.
CLASSIC NEW YORK CHEESECAKE
(makes about 12 servings)
· ingredients ·
900g cream cheese
250g caster sugar
200g crème fraîche
3 lrg free range eggs
juice of half lemon
1 tsp vanilla extract
80g plain flour
juice of half lemon
1 gelatine sheet
80g caster sugar
· step by step ·
preheat the oven at 200ºC and grease a mould (20 to 25cm aprox.) with butter.
pour the digestives in a food processor and press until it’s totally crushed.
melt the butter and pour into the crushed biscuits, mixing it until it’s everything well combined and looks like sand.
distribute the mixture to the prepared mould and press uniformly until everything it’s firmly packed.
stir the cream cheese and add sugar, crème fraîche, lemon juice, vanilla and flour.
add one at a time the eggs.
pour the mixture into the crust uniformly and put into the oven for 10min at 200ºC
later, low the temperature until 100ºC for about 30min.
shut down the oven and Leave the cheesecake inside for 3 or 4hrs.
place the cheesecake into the fridge overnight (8hrs aprox.).
hydrated the gelatine sheet in cold water for just 5min.
pour in a pot raspberries, lemon juice, sugar and don’t stop stirring meanwhile you smash the raspberries.
wring the gelatine and mix it with the smashed raspberries.
distribute the sauce on the top of the cheesecake and keep it in the fridge for a few more hours.
· tips ·
it’s better to bake this cheese cake one day before, to get the consistency in the fridge without problems.
if you want to strain the seeds of the raspberries you can do it before you add the gelatine.