New-York Traditional Cheesecake
The best triditional NY cheesecake You’ll Ever Have
Surprisingly, this is one of the easiest cakes to make. My ideal cheesecake is the combination of sweet and tart. Just follow this recipe that specially adapted for your home kitchen. You'll soon proudly be slicing up the best cheesecake you've ever tasted!
Some handy tips for cheesecake success:
~Make sure the ingredients, especially the cream cheese, are at room temperature before you start mixing the filling. Cold cream cheese and eggs will result in a lumpy cheesecake batter.
~ If you forget to take your eggs out of the refrigerator beforehand, you can warm them in a bowl of hot tap water for about ten minutes. Dry them carefully before using.
~Wrap the bottom of the pan in aluminum foil and cook the cheesecake in a hot water bath to prevent cracking.
~Also, turn off the oven and let the cheesecake cool with the door slightly ajar to prevent cracks.
~ For clean slices, make sure the cheesecake is thoroughly chilled, and slice using a long, thin knife that’s been run under hot water. Dry knife between cuts.
Ingredients:
For the crust~
4 tablespoon almonds meal, lightly toasted
1 Pack digestive biscuit or Grahm crackers
1 tablespoon coconut powder
2 tablespoon brown sugar (optional)
2 btablespoon unsalted butter, melted
Pinch salt
For the filling~
300 grams packages cream cheese, room temperature
250 grams containers mascarpone cheese, room temperature
1 cup granulated sugar
1 tsp fresh lemon zest
1 tsp vanilla essence
2 large eggs, room temperature
Directions:
For the crust~
Preheat oven to 180°C/ 350°F
Tightly wrap the outside of a 8inches springform pan with heavy-duty foil.
Finely grind the digestive biscuits, almonds meal, cocunut powder, salt and brown sugar in a food processor. Add the melted butter and process until moist crumbs form.
Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Freeze the base for 10 minutes.
Decrease the oven temperature to 160°C/ 325°F
Slide the pan into the oven and bake until the crust is lightly browned and fragrant, about 10 minutes. Turn the oven down to 325ºF.
For the filling~
Using a stand mixer or an electric hand mixer, beat the cream cheese in a large bowl until it is light and very smooth, about 4 minutes.
With the mixer running on medium low speed, slowly pour in the sugar, then the salt. Beat for 3 more minutes. Add the vanilla extract and lemon zest.
Add in the eggs, one at a time, and beat for a full minute after each egg. Scrape down the bowl, reduce the speed to low. Add in the mascarpone and mix thoroughly. Pour the mixture into the prepared crust.
Place the springform pan into another baking dish and place on the center rack of the oven. Fill the baking dish pan with enough (very) hot tap water or boiling water.
Close the oven door and bake the cheesecake until it is lightly golden on top and the filling is set, but still slightly wobbly in the center, about 90 minutes.
Turn off the oven and prop the door open slightly.. Let the cheesecake cool for one hour in its water bath. After an hour, gently remove the baking dish pan from the oven and lift the springform pan from the water.
Carefully remove the foil from the bottom of the pan and set the pan on a cooling rack.
Let the cheesecake cool by covering the top with plastic wrap and refrigerate for at least 4 hours an overnight chill is best if you have the time.
Run a knife around the top edge of the cheesecake to release it from the pan.
Spread the your faviuorite fruit compote or whipped cream on top, Served chill!
