New York Style Cheesecake

⏳ Time

1 hour 35 minutes

🥕 Ingredients

🍽️ Servings

Description

This cheesecake turns out incredibly delicate; I have never had anything like it in any café. Just don’t try to substitute with anything other than 'Philadelphia' cream cheese; neither 'Viola', nor feta, nor other cheeses can compare to it. Mascarpone and ricotta just won’t do! Find 'Philadelphia' and don’t hesitate to spend a little more on it! If you live outside of Russia, any cream cheese will work, but unfortunately, I haven’t found any equivalents here. The result will amaze you! As a topping, you can use any liquid jam, thick syrup, or make your own. Take a small amount of seasonal fresh (definitely fresh) berries (I made it with strawberries), set some aside for decoration, and puree the rest using any convenient method. Add a couple of tablespoons of powdered sugar and strain through a sieve. If you’re using strawberries, you can soak them for half an hour to an hour in a small amount of balsamic vinegar beforehand. Before serving, drizzle the resulting mixture over a slice of cheesecake!

Ingredients

10% cream - 3 fl oz
Philadelphia Cheese - 18.5 oz
20% Sour Cream - 4 spoons
Sugar - 1 glass
Vanilla extract - 2 spoons
Chicken Egg - 3 pieces
Wheat Flour - 1½ glasses
Butter - 4.2 oz
Cocoa Powder - 4 spoons
Ground Cinnamon - 1 tablespoon

Step by Step guide

Step 1

Mix the flour with cold butter cut into small pieces, then add just over half a cup of sugar, cinnamon, and cocoa. Knead quickly to prevent the butter from melting. Spread this mixture into a 24 cm (9.5 inch) springform pan.

Step 2

Preheat the oven to 302°F. Place the baking dish with the base in the oven, and on the lower shelf, place a bowl of water to catch any drippings from the dish while baking. Bake for 15 minutes, then allow to cool.

Step 3

Mix the cream cheese (you will need 3 packages), heavy cream, sour cream, the remaining sugar, and vanilla extract (you can substitute it with vanillin or vanilla sugar). Whisk the eggs and add them one by one to the mixture, stirring thoroughly with a whisk each time. Carefully pour the filling into the crust. The filling should take up just over half of the pan, otherwise the cheesecake will crack. Bake for 1 hour and 15 minutes. Leave it in the turned-off oven for 15 minutes and then for another 15 minutes with the door open. Cool down, then refrigerate for 6 to 10 hours. Serve cold.