New York Cheesecake tastes best ice cold – here’s the original recipe for creamy pleasure!

Delicious, creamy and best served ice cold: New York Cheesecake! IMAGO / agefotostock

It is delicious, it is creamy, it tastes best ice cold and is therefore perfect for warm temperatures. We have the original recipe for New York Cheesecake from the USA for you. You should definitely try this. Because yes, Americans can make cheesecake too!

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New York Cheesecake – the original recipe

You need it

Also try: Fruity, creamy and so delicious: Great recipe for delicious apricot cake with cream icing >>

For the ground:

130 grams of biscuits (Graham biscuits or butter biscuits), 50 grams of sugar, 80 grams of melted butter

For the filling:

6 large eggs, 300 grams sugar, 850 grams cream cheese, 250 milliliters sour cream or sour cream, 250 milliliters liquid cream, juice of one lemon, 1 tablespoon vanilla extract, 2 soaked tablespoons flour

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This is how it is done

Put the cakes in a plastic bag, seal and crumble the cakes inside with a rolling pin or saucepan. Then mix the cake crumbs with melted butter and sugar in a small bowl. Then pour the mixture on the bottom of a springform pan (24 centimeters in diameter). Press the cake mixture firmly down with your fingers or with the back of a spoon. Then put the springform pan in the fridge for at least 15 minutes.

Meanwhile, in a large bowl, use a mixer on medium speed, mixing eggs, sugar, cream cheese, sour cream, thick cream, lemon juice, vanilla extract and flour to a smooth mass. Whisk really only the mixture on medium speed and not for too long. Otherwise the filling may become too airy and run out of the mold during frying.

Preheat the oven to 220 degrees (top / bottom heat).

Garnished with a little raspberry sauce, New York Cheesecake tastes even better. IMAGO / agefotostock

Take the springform pan out of the fridge and pour the cream cheese mixture into the pan using the back of a spoon. Be careful not to puncture the bottom of the biscuit. Then let everything rest for about 10 minutes.

Now the springform pan goes into the oven. The cake stays there for about 15 minutes at 220 degrees. Then lower the temperature to 135 degrees and bake the cake for another 60 minutes.

Then turn off the oven completely, BUT DO NOT OPEN THE DOOR! This is very important since the cake must cool slowly. Only then will it remain without cracks and get the right consistency. The oven door is therefore left for others 2 hours close! Only then take the springform pan out of the oven and put it in the fridge for at least 8 hours.

To serve, open the springform pan and cut the cake into not too large pieces. The cheesecake is very rich. You can decorate the piece of cake with a little raspberry sauce. Enjoy the meal!

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