John Myers
O’Neill’s New York Cheesecake (Ralph Morgenstern)
The perfect o’neill’s new york cheesecake (ralph morgenstern) recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 250 g Ladyfingers
- 6 sheet Gelatin white
- 350 g Cream cheese double cream setting
- 150 g Sugar fine
- 2 piece Eggs
- 2 piece Limes
- 300 g Whipped cream
- 1 piece Lemon balm sprig
- For the cheesecake, put the butter in a saucepan and melt it over low heat. Wrap the biscuits in a tea towel or put them in a plastic bag and roll them over with a rolling pin. Mix the melted butter with the biscuit crumbs to a mass.
- Wrap out a springform pan (diameter 22 cm) with cling film. Spread the crumbs on the bottom of the pan and press firmly. Place the cake base in the refrigerator for about 1-2 hours.
- Soak the gelatine in cold water. Mix the cream cheese with the sugar in a bowl. Gradually beat the eggs underneath, add the lime zest.
- Gently squeeze out the gelatine and dissolve it in the lime juice over low heat. Pour the gelatine over the cream cheese, stirring constantly. Chill the mixture for about 30 minutes.
- Whip the cream until stiff and fold it into the cream cheese cream. Spread the cream on the cake base and smooth it out. Put the cake in the refrigerator again for about 2-3 hours.
- Take the cheescake out of the mold and remove the foil. Decorate with lime zest and wedges as well as lemon balm.
Facebook Comments