New York Cheesecake

Recipe:

Ingredient Notes:

• Cream cheese. Any cream cheese will work here. But before making the filling, check the consistency of the cheese. If the cheese is very soft, you can change the ratio of cheese to cream to even out the consistency of the cream: add more cheese and less cream.
• Heavy cream. You need cream with 30% fat content and more. Leave 20% cream for sauces – they are too liquid for our purposes.
• Eggs. The size of the eggs is M. This is about 50-55 grams without shells.
• Sugar. It is best if it is fine. If the crystals are too large, you can grind it in a coffee grinder or use ready-made powdered sugar.
• Crust. Graham crackers or any kind of shortbread or digestive cookies will work well.

Let’s start cooking.

Preheat the oven to 150°C (300°F).

For the crust grind cookies in a food-processor.

Stir in the melted butter until combined.

Press crumb mixture into the bottom of a springform pan.

Bake for 10 minutes, let cool slightly.

To make the filling, beat the cream cheese until smooth. Add the sugar, and beat until well-combined.

Gradually add cream, eggs and vanilla extract, mix well.

Pour the filling over the crust.

Put a pan into the oven and bake for about 45-55 minutes.

Let cool at room temperature, than put into a fridge and leave for at least 5 hours.

Serve.

Bon appetit!

This New York Cheesecake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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