Here I want to show you my NY Cheesecake recipe. Bake a creamy fine cheesecake lightly – with success guaranteed.
There are many nice baking recipes in Germany, including recipes for delicious juicy cheesecake. You can justifiably claim: In my home country, cheesecake is one of the most popular cakes ever!
Today, however, I would like to look beyond the German cheesecake scene to America with you. Because, for the NY Cheesecake I simply melt away!
If you ask yourself: What is the difference between these two cake worlds? I will give you the answer in chapter 1.
So let’s get in the kitchen quickly so we can get started.
1. New York Cheesecake, the Differences to German Cheesecake
Where the filling of the German cheesecake is made of quark, this American cake is actually made of “cheese”, namely cream cheese.
Another feature is the base: The base is not a short pastry, but is made from crushed cookies – usually butter cookies.
Baking in the oven is done at a low temperature of 130-140° C for the casual American version and 90 minutes in a water bath for a long baking time. Our domestic cheesecake, on the other hand, like many other cakes, is baked at a good 200° C.
Baking cheesecake works at a low temperature, while we bake cheesecake at a high temperature.
Serve: For the fine NY style cheesecake, the cake should be chilled for a good 6 hours after baking. To serve it in the classic way on your plate I recommend a homemade strawberry sauce. The fruit sauce gives a great taste experience. The German cake on the other hand bakes pickled morello cherries or raisins directly in the cake.
2. The Way to the American Baking Feeling
That’s just great: The creamiest and most elegant of all cheesecakes always succeeds! So we don’t have to stir any bottom dough in this sense. The filling or cream is also made quickly.
All you need for the base is crushed biscuits (e.g. classic butter cookies), melted butter and a good pinch of salt.
Biscuit base works fast!
Even the filling doesn’t make it difficult for you: For this you need cream cheese – I recommend the classic Philadelphia. If you can’t get hold of the classic Philadelphia in the shops, take the cheaper version and let it drain in a sieve in the kitchen towel for 3-4 hours before baking.
Then you need sugar, starch, a good portion of vanilla extract (liquid extract – no powder!), eggs, lemon juice and grated lemon juice and cream.
So simple and fast it goes for soil and cream! With this emotional lightness we are preparing for a long baking time and long waiting time. This is the horse’s foot to our NY baking story 🙂
Clever ones prepare the cake at best one day before serving!
Our great cake captivates also after baking by its noble paleness. Heavily browned the cake failed.
How do we manage this? I recommend to cover your springform pan with aluminium foil on the outside, tight enough that no water can penetrate at the bottom of the tray. Then place the tin in a deep baking tray filled with about 1/2 liter of water.
So that we really don’t get a footbath, I even put some crumpled aluminium foil under it. So tinker a little bit, how it fits best. Don’t worry, that’s no effort.
Baking in a water bath only works at a low temperature in the oven (approx. 120-140° ‘C’ top/bottom heat) with a good 90 minutes baking time. So you really need patience!
3. Prepare Strawberry Sauce
Beautiful spirits add a special touch to the cake and prepare a fruit mirror of strawberries or raspberries.
A fruit sauce is a great addition. I read that in New York, strawberry sauce is preferred. In fact, this could only be validated locally. I’ll have to make my travel plans. Big Apple, here I come…
4. Recipe NY Cheesecake
Now we don’t have far to go and are armed with the basic information for our baking success.
Have fun and creativity while trying it out!
- 220 g butter biscuits finely crumbled
- 1 pinch salt I prefer to use Himalayan salt
- 75 g butter melted
- 1 tsp vanilla flavour or a packet of vanilla sugar
- 900 g cream cheese I like to use Philadelphia
- 300 g sugar I prefer to use brown sugar
- 30 g starch
- 2 tsp vanilla flavour I use liquid vanilla flavour
- 2 pc eggs
- 175 ml cream
- 1/2 pc lemon Organic lemon juice and abrasion
- 4 tbs brown sugar
- 100 g fresh strawberries
- 6 tbs sugar
- Preheat the oven to 180° C Grease a springform pan with 28 cm diameter well with butter. Wrap the springform pan well with aluminium foil and prepare it waterproof for a water bath in the deep oven tray.
- Crumble the butter biscuits and mash them finely.
- Heat the butter
- Mix the butter and butter biscuit crumbs with a pinch of salt and vanilla flavouring to a dough.
- Put the cake dough into the buttered tin and press firmly.
- Place the prepared mould, wrapped in aluminium foil on the underside, ready for filling.
- Put the cream cheese, cream, eggs and sugar in a bowl.
- Add the starch, vanilla aroma, lemon juice and lemon grind and mix.
- Pour the cream cheese filling into the prepared cake tin.
- Smooth the filling evenly.
- Reduce the oven temperature to 120-140° CPlace the filled cake tin in a high baking tray. Pour about 1/2 l onto the baking tray. The cake is protected by the aluminium foil.Bake the cake in a water bath for a good 90 minutes or let it set.Take the cake out of the oven after baking and put your cake in a cool place for at least 6 hours.
- Finely mash the strawberries with sugar
- Pass the strawberry mash through a fine sieve to make a great strawberry sauce.
- Arrange the cake pieces with fresh strawberries and the strawberry sauce decoratively and serve.Bon appetit!