Classic New York Cheesecake: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tarts are a separate category of desserts, it is impossible not to love them. Is there at least one person who will remain indifferent to the combination of shortcrust pastry and the most delicate filling? Most probably not. The most popular variation of tarts are cheesecakes, and all thanks to the amazing combination of cheese and egg filling and delicious dough. There are many variations of this open pie, but the classic New York cheesecake recipe (with pastries) breaks all records for the number of fans and admirers. And it is no accident: once you taste it, you will no longer be able to break this vicious connection, because you will want to pamper your receptors with this delicate taste again and again.

A little about dessert

Every professional confectioner certainly has his own and primordially "correct" New York cheesecake recipe. Obviously, any chef will certainly have their own views on the preparation of this dessert. After all, as you know, this cake can becook in two ways: in the oven and without baking. The New York cheesecake recipe in the classic version does not contain gelatin, as the mass will set under the action of heat treatment. There is also a lot of controversy over the basis for tart. Someone believes that it must certainly be made from cookies, others cook it on their own. Some adhere to traditional canons in baking technology, while their opponents are not averse to bringing something new to the preparation of cheesecake. There is no consensus here, everyone must find the perfect combination of ingredients for this tart, because only in this case it will become your calling card. The step-by-step New York Cheesecake recipe with photo below will help you learn the basic principles and subtleties of creating this confectionery masterpiece, and after that you can safely start experimenting with taste and texture at your discretion.

Ingredients

When it comes to cheese desserts, the first thing that comes to mind is the traditional New York cheesecake with mascarpone. The recipe involves such a huge amount of cream cheese that even the most passionate fans of this product will be satisfied. To make a tart, you need the best ingredients you can find. Don't be frugal here: this dessert is too simple, and all of its ingredients will taste good in the end result.

Ingredients for the cake:

• 165g white wheat flour;
• 3-5g baking powder;
• 135gbutter of maximum fat content, and preferably homemade;
• 60g white or cane sugar;
• 40g yolks;
• 3g fine s alt;
• 85g hazelnut flour.

To form the base:

• 50g sugar;
• 30-50g full fat butter.

For the first part of the cream:

• 400g Best Quality Curd Cream Cheese;
• 90 g fat-free cottage cheese;
• lemon zest;
• 4g lemon juice;
• 135 g chicken eggs (take a few, beat them into a total mass and measure the right amount with a scale);
• 15g milk;
• 36g heavy cream;

For the second part of the cream:

• 170 g natural whipping cream;
• 75g fine powdered sugar;

All products are designed for a mold with a diameter of 16 centimeters.

Preparing the dough for the cake

Traditionally it is believed that in the New York cheesecake recipe, classic American cookies are taken as the basis, and most often purchased. But let yourself get a little confused and cook the sand cake yourself, and then grind it into crumbs. It will not take much time, but the quality and taste indicators will simply skyrocket. Once you try this tender, but at the same time loose and crumbly dough with a rich nutty aftertaste, you will never go back to a simple analogue. Preparing the base cake is very simple:

1. All the ingredients that must be the sametemperature, it is necessary to place in the mixer bowl and knead with a special nozzle for tight dough. In the absence of a kitchen machine, you can knead the dough with your hands, just be sure to cool them before working and work very quickly.
2. The consistency should be a kind of plasticine. Put the dough on a baking sheet, previously covering it with paper or a silicone baking mat, and spread over the entire area. The thickness of the cake should be about 2 mm.
3. Baking will take about 15 minutes at 165 degrees. The cake will rise a little, become porous and brittle, and also slightly change color to a light caramel blush.

Shaping the base of the cheesecake

And now let's look at the classic New York cheesecake recipe - with a photo and description. To prepare the base, we will need the cake from the previous section, as well as some butter and sugar.

Break the finished cake into small pieces and make crumbs out of it with a blender, grater or just grind with your hands. Then add sugar and gradually add oil, but no more than 50 g. The crumb will be moistened with fat, it will hold its shape a little better, and you can mold it into a base.

The bottom and sides of the cheesecake pan are better to cover with parchment, foil or prepare a "French shirt". But if the baking ring has a non-stick coating, then nothing needs to be done. Put the butter crumb in the center of the mold and with light movementsdistribute to the edges. Form a small side and press it firmly against the ring, otherwise it may fall apart. Then place the base in the refrigerator for at least half an hour: the oil will harden and the dough will grab better. During this time, you just have time to cope with the filling.

Stuffing technology

A step-by-step recipe for New York Cheesecake is impossible to imagine without tips for preparing the base. It gives incredible airiness, tenderness and creaminess to the dessert. And its cheese and curd velvety structure will not leave you a single chance, and you are clearly not limited to one piece. Despite the decent list of ingredients, preparing the filling is very simple. It is enough to have a good mixer and well-chilled ingredients.

To start, mix cream cheese, lemon zest and juice with a spatula. The movements should be light and smooth, no need to whisk - just mix lightly.

Add the rest of the cream ingredients, except for 170 g of cream and powder, and mix in the kitchen machine at low speed or just with a whisk. Whip the cream and icing to soft peaks in a separate bowl. Then connect both masses together. The filling should be smooth, shiny and not too runny. From the shoulder blade, it should fall in large drops, and not drain. If something went wrong, then put the mass in the refrigerator for 20-30 minutes and beat again. This will correct the situation a little, otherwise you will have to start everythingfirst.

Variations of toppings

The New York cheesecake recipe is universal in that the filling can be changed depending on your taste preferences. Slightly change the set of ingredients - and you get a completely new dessert:

• If you add a little berry juice or puree to the mass, you can get just a fantastic flavor combination. Strawberries, cherries, raspberries and blueberries work well. The same can be done with fruit and even pumpkin.
• Lovers of rich taste can add melted chocolate to the filling, and a little cocoa in the base. Just two ingredients turn a classic cheesecake into an amazing chocolate dessert.
• If you want something "adult", then add some alcohol and herbs to the pastries. Thrills are guaranteed. Don't worry, sometimes you can indulge in such a small gastronomic prank.

Details of baking

The success of a New York cheesecake recipe is 90 percent dependent on proper baking. A small mistake can spoil the whole tart, so there should be no mistake.

First, remove the base from the refrigerator and place the filling in the center of the mold. With a spatula, spread the cheese and curd mass to the sides, leaving a small indentation in the center.

Transfer the form to a baking sheet and fill it with boiling water to 70 percent of the volume. The cheesecake is baked strictly in a water bath, this will not allow moisture to evaporate from the filling, whichwill leave its texture soft and silky, and the surface of the tart will be perfectly even, without cracks and fried areas. You need to put the baking sheet in a preheated oven (temperature not more than 130 degrees). The baking time will depend on the thickness of the filling. If you did everything right, then two hours will be enough. The middle of the finished tart will be quite elastic, but will tremble slightly when tapped.

After baking, the cheesecake cools in the oven with the door slightly ajar. This process may take up to three hours. But the wait is worth it. Be patient - and the best American dessert will amaze you with its exceptional taste.

Topings and decorations

How do you like the design of the tart shown in the photo? The New York cheesecake recipe allows you to combine absolutely any decoration method suitable for a traditional cake. Experienced confectioners even hide it under ganache and cover it with mastic. Despite the fact that this dessert is good on its own, you can decorate it with a topping. This will emphasize the taste of the ingredients hidden in the filling, as well as play in contrast. In addition, the colorful and beautiful design of the tart can make it more festive, which means that such a cheesecake is suitable for a serious event as the main dessert. There are several decoration options:

• The easiest way: take a jar of any berry jam and put it on top of the cooled stuffing. A couple of hours in the fridge - and you can tarttaste.
• Fresh berries and fruits look very advantageous as a decoration, just throw them on the filling in a chaotic manner and enjoy the taste of a tart with sweet and sour notes.
• Don't forget the dry toppings: shredded coconut, grated chocolate and confetti can all be used.

Some valuable tips

• Do not try to replace ingredients with analogs, otherwise you risk losing all the exclusivity of the dessert.
• You can only substitute hazelnut flour, in fact, any nut you like will do.
• The quality of the cream cheese is the basis of the taste of the dessert, do not skimp on a good mascarpone.
• Cottage cheese should be rubbed through a sieve before use, this will leave the structure of the dessert soft and silky.