Do you want to feel the good taste of America?Recipe of NY Cheesecake

ABOUT NY CHEESECAKE AND MATCHED CHEESE

A thin layer of crumbled biscuits, a thick layer of fine cheese - cheesecake is an extremely simple but delicious dessert. The most famous American dessert is actually based on a European cake. It seems that the dessert of Slavic origin "vatrushka" is the one that was brought to the United States of America by Jewish immigrants. Adopted by the Americans, the dessert was transformed, eventually ending up with a top of digestive biscuits and an unctuous cream cheese. Currently, the reference cake is "New York cheesecake", which is made with Philadelphia cheese. However, depending on the country and customs, there are many variations of cheesecake, with fresh cheese, with creamy Italian cheeses, such as ricotta and mascarpone, with heavy cream and even yogurt, but also vegan versions with silken tofu or soy milk . You will discover, below, some tasty cheesecake recipes, but also tips to help you cook this dessert to perfection.

Why the classic New York Style cheesecake recipe? Because it is the "mother" of all cheesecakes. It is a basic recipe based on which variations can follow: with chocolate, nuts or hazelnuts, with coffee, fruit or caramel. And I'm not just referring to the topping, but even the cheese composition. There are no-bake or baked cheesecake recipes. This is part of the second category. By the way, today happened to be the 4th of July, the national day of the USA.

Cheesecake is a very popular cake in the United States and there are several local recipes, in the style of: New York, Chicago, Pennsylvania, Philadelphia, etc. About "New York Style Cheesecake" I have read many articles on specialized websites. It seems that there is no "original recipe", both sweet and sour cream being allowed in the composition as well as "double baking". The latter refers to the application of a creamy layer of cream mixed with sugar and vanilla on the surface of the baked cake and putting it back in the oven for a few minutes.

In principle, the cheese used in a cheesecake recipe is the creamy one (cream cheese), with a high fat content (over 20%). So our cow's cheese from the market is not indicated, not being fat enough and having a high content of whey. You can find cream cheese in supermarkets, starting with Philadelphia (the most expensive), Almette and ending with the own brands from Kaufland or Lidl (cheaper).

Ingredients

Crust (top) from biscuits:

• 300 g of digestive or cocoa biscuits
• 120 g of melted butter with at least 80% fat

Cream cheese for cheesecake:

• 1 kg cream cheese (Philadelphia, Almette, Goldessa, K-classic)
• 350 g powdered sugar
• 25 g of starch
• 1 good spoon of vanilla extract or 2 sachets of vanilla sugar or the core of a pod
• 5 whole eggs
• 120 g sour cream (with min. 20% fat) or sweet cream for whipped cream (with min. 30% fat)
• 1 teaspoon grated lemon peel (optional)

Fruit topping:

• 500 g of pitted cherries or frozen berries
• 100 g of sugar
• 220 ml of water
• 15 g starch (one tablespoon)
• a few sprinkles of almond essence

Method of preparation

Mix the floured cookies with the cold melted butter and form a top, in a round pan with a removable bottom. In the bowl of a blender, pour the condensed milk, cottage cheese and mascarpone and mix for a minute. In the meantime, heat the lemon juice and add the gelatin previously soaked in cold water and squeezed. Add the juice to the cheese mixture, then gently pour in the berries (reserve some for decoration). Pour the cream over the top of the cookies and leave in the refrigerator for at least six hours. Before serving, decorate with the remaining berries.