Soft and creamy, but not too heavy – this is how the classic New York cheesecake is always described. But if you read the ingredient list, you at least doubt the last property. Lots of double cream cheese (cream cheese), fresh cream, sugar, vanilla extract, eggs and butter finally give a huge calorie effect to New York’s favorite cake. But he has been worth every sin for over 70 years. Try it yourself with our recipe for baking. I promise: it’s easy!
What is the difference between cheesecake and cheesecake?
You may be wondering what the difference is between the Big Apple variety and German cheesecake: Local confectioners or hobby bakers mostly use quark, but in the state of New York, where the cake was first baked in the early 1900s under the name Philadelphia Cheesecake, for cream cheese in large quantities. The double cream cheese, which is actually named after Pennsylvania’s largest city, is not the only difference, as the base of the New York variety consists of crushed butter biscuits mixed with butter on which the thoroughly mixed ingredients are baked as a homogeneous mass. This simple but ingenious preparation was developed in 1950 in the newly established family bakery “Junior’s” in Brooklyn. Chef Harry Rosen conducted thorough recipe experiments with his then head baker, the German Eigel Petersen, until the perfect mixture was finally found.
The cake is still baked today according to the same recipe as more than 70 years ago and is now even sent all over the country. Already in the third generation and under the leadership of Harry Rosen’s grandchildren Alan and Kevin, the cake has more fans than ever and delights American presidents as well as actors and athletes who come to the main department in Brooklyn especially for it.
Junior’s now offers a number of variants of the classic version, such as strawberry or pineapple cheesecake, where the finished cheesecake is coated with a topping of strawberry or pineapple mixture. Eileen Avezzano, who presents a new variation every year for “National Cheesecake Day” on July 30 in her small shop in SoHo, shoots the bird in this regard. Since 1974, she has developed a remarkable 50 different cheesecakes – for example with salted caramel and pastry or with mint.
New York cheesecake recipe
If you want to try the basic version first, we have a delicious, soft and creamy recipe for you here:
200 g coarse sand cake biscuits
75 g raw cane sugar
125 g butter, melt
375 grams of cream
220 grams of sugar
1 tbsp vanilla extract
1 kg double cream cheese with
Room temperature, crushed
80 g butter, melted and
1. Preheat the oven to 160 ° C. Wrap a springform pan (23 cm Ø) with aluminum foil so that nothing runs out. Grease the mold and cover the bottom with baking paper.
2. To the crumb base, finely chop the biscuits in the blender. Add sugar and melted butter and continue to mix.
3. Press the mixture firmly and evenly into the prepared mold.
For the cheesecake mixture, mix the cream with sugar, eggs and vanilla in a mixer. Whip in the cream cheese until you get a smooth mixture.
5. Let the device run. Add the cooled, melted butter and mix in only briefly. Pour the mixture on the crumb base in the mold and smooth out. Gently tap the springform pan on the work surface to remove any air bubbles; Repeat 1 minute later.
Put the cheesecake in the lower third of the oven for 45-50 minutes and bakeuntil it has risen slightly and is just fixed at the top. Do not be surprised if you gently shake the mold or gently touch the top of the cake if it is still swaying a little. Remove from the oven and allow to cool in the mold. Cover with cling film and refrigerate for at least 4 hours or overnight.
Have fun sinning!