sometimes I like to bake new experiments, sometimes I like to bake classics. today I’m going to show you THE RECIPE for a perfect classic new york cheesecake, which I have been looking for since a long time ago and it’s been inspired by the incredible peque recetas blog.
Maybe it takes a little bit longer to bake it but trust me that it’s totally worth it! The perfect creamy and consistent filling it’s amazing, and the raspberry sauce with a touch of lemon it’s so refreshing and summery.
I mean..if I were a cake I would like to be this cheesecake. I said.
let’s bake!
CLASSIC NEW YORK CHEESECAKE
makes about 12 servings
· ingredients ·
crust
200g digestives
100g butter
filling
900g cream cheese
250g caster sugar
200g crème fraîche
3 lrg free range eggs
juice of a half lemon
1 tsp vanilla paste
80g plain flour
sauce
250g raspberries
juice of a half lemon
1 gelatine sheet
80g caster sugar
· step by step ·
crust
preheat the oven to 200ºC and grease a mould (20 to 25cm approx.) with butter.
pour the digestives into a food processor and press until it’s totally crushed.
melt the butter and pour it into the crushed biscuits, mixing it until it’s everything well combined and looks like sand.
distribute the mixture to the prepared mould and press uniformly until everything it’s firmly packed.
filling
stir the cream cheese and add sugar, crème fraîche, lemon juice, vanilla and flour.
add one at a time the eggs.
pour the mixture into the crust uniformly and put it into the oven at 200ºC for about 10min.
then turn down the heat up to 90ºC and bake it for 30 more minutes.
turn off the oven and leave the cheesecake inside for 4hrs with the door closed.
take the cake out of the oven and leave it cool until it’s room temperature.
place the cake into the fridge for about 8hrs minimum.
sauce
hydrate the gelatine sheet in cold water for just 5min.
pour in a pot of raspberries, lemon juice, sugar and don’t stop stirring meanwhile you smash the raspberries.
drain the gelatine and mix it with the smashed raspberries.
distribute the sauce on the top of the cheesecake and keep it in the fridge for a few more hours.
· tips ·
it’s better to bake this cheesecake one day before, to get the consistency in the fridge without problems.
if you want to strain the seeds of the raspberries you can do it before you add the gelatine.
enjoy!
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