New York Cheesecake
It is time to sweeten the week and prepare a wonderful cheese cake that will leave us without words, all of the details you have Gourmet Flavor.
Last night I was preparing for the first time this wonderful New York Cheesecake so you can taste for dessert, so here I leave you the recipe that I used.
Index of the article
- 1 Ingredients
- 2 Preparation
- 3 Other recipes of the cheesecake:
For the base
- 200 grams of Biscuits Digestive
- 75 grams of butter
For the filling
- 900 grams of cheese type Philadelphia
- 200 grams of Sugar
- 50 grams of Flour
- 1 teaspoon Vanilla extract
- 2 tablespoons lemon juice
- 3 whole eggs and one yolk
- 200 grams of Crème Fraîche President
- 1 jar of blueberry Jam
While we prepare the base, put the oven to preheat to 160c.
For the base, crush the biscuits and add the butter to room temperature, stir to form a homogeneous mass.
Then, fill the bottom of the container (preferably detachable) with the biscuits and we spread it evenly, to do this help of a spoon.
Bake in the oven for 10 minutes and let it cool down while preparing the filling.
For the padding , we increased the temperature of the oven to 200º.
In a bowl put the cheese and stir gently for two minutes, gradually add the sugar, the flour and the pinch of salt while continuing to stir so that all ingredients are combined.
Then, we add the vanilla, the lemon juice, the eggs and the yolk of one-on-one to be integrated. The last ingredient to add will be the Crème Fraìche and make stirring motion, slow so that the mixture does not catch air. In my case, a lack of vanilla extract I used sugar avainillado and has given me a excellent result.
Once you have the filling, smeared with butter the edges of the bowl to prevent sticking and pour in the filling helping of a spoon so that you won't pick up the cookie.
We introduce during 10 minutes at 200 º the cake in the oven, then reduce the temperature to 90 ° and bake for 25 minutes more.
The next step is optional, we can leave the tart inside the oven, as off to have a cake with a drier texture, or we open the door and let cool for two hours.
After the time has elapsed and when it is completely cool, we put it in the fridge and reserve. It is best to consume it the next day.
To present it, in the recipe that I followed used jam of cherry and two sheets of gelatine previously soaked for the top. In my case, I used jam of blueberries and I mixed with a little water to make it more manageable and I have extended the top of the cake.
This cake of cheese supports all types of jams and sauces, I suggest you try with a vanilla sauce and a sauce of red fruits, is a mixture of flavors exquisite.
Other recipes of the cheesecake:
- Cheese cake philadelphia
- Chocolate cake easy
- Cheesecake and white chocolate
- Cheesecake mango
Here I leave a video to see another recipe and another way to do it: