John Myers
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Cheese Cake New York Style
The perfect cheese cake new york style recipe with a picture and simple step-by-step instructions.
For the ground:
- 200 g Shortbread
- 100 g Butter
- 1 pinch Cinnamon
- 1 pinch Sugar
For the filling:
- 800 g Cream cheese double cream setting
- 200 g Creme fraiche Cheese
- 1 packet Vanilla sugar
- 200 g Sugar
- 1 tsp Vanilla paste
- 1 tsp Lemon zest
- 4 piece Eggs (M)
- 2 tbsp Flour
Preparation of the soil:
- Grind the biscuits in a food processor or put them in a freezer bag and chop them up with a rolling pin, for example. It should be very fine. Melt the butter on a low heat. Add the cinnamon and mix with the biscuit crumble.
- Line a 26cm springform pan with baking paper and pour in the biscuit mixture and press firmly. Sprinkle a little sugar on top.
- Bake the base for 15 minutes in an oven preheated to 175 degrees (top / bottom heat). Then let cool down well.
Preparation of the filling:
- Stir the cream cheese (e.g. Philadelphia) until creamy. Mix the sugar, vanilla sugar, vanilla paste (or vanilla pulp from a pod), crème fraîche and lemon zest on medium heat. Then stir in the flour and finally carefully fold in the eggs. There must not be too much air in the dough, otherwise the cake can crack quickly.
In the oven:
- Preheat the oven to approx. 160 degrees circulating air. Fill a baking dish with hot water and place on the bottom of the oven. Bake the cake for about 45 minutes. If it gets too dark, cover with aluminum foil after 30 minutes.
- When the cake is ready, switch off the oven, stick a wooden spoon between the oven door and let it cool down slowly. This prevents the cake from cracking and collapsing.
- Serve cake with fruit sauce (e.g. raspberry puree) and cream.
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