New York-style cheesecake is a dense, creamy version popularized by Jewish restaurants on the Lower East Side in the 1930s. Its cookie base and firm texture distinguish it from Italian variants with ricotta. It is an iconic dessert of New York deli and American birthday parties.
International
Cheesecake estilo Nueva York
Classic New York style cheesecake with a cookie base and dense creamy texture.
- USA
- Dessert
- Vegetarian
- medium
30 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 425 kcal
- Protein 8 g
- Fiber 1 g
- Carbohydrates 28 g
- Fat 32 g
- Sodium 380 mg
Story behind the dish
Preparation
New York style cheesecake is a preparation from the United States with medium difficulty. Reserve about 90 minutes in total (30 for mise en place and preparation, 60 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 250 g of crushed digestive biscuits.
- Have ready: 100 g of melted butter.
- Have ready: 900 g of cream cheese.
- Have ready: 200 g of sugar.
- Have ready: 4 large eggs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat oven to 175 C
Preheat oven to 175 C. Mix crushed cookies with butter; line removable mold. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Beat cream cheese with sugar until smooth without air; add eggs one…
Beat cream cheese with sugar until smooth without air; add eggs one by one.
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Add cream
Add cream, vanilla, zest, salt and sifted flour. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Pour over base and smooth; wrap base of mold in aluminum foil
Pour over base and smooth; Wrap base of mold in aluminum foil.
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Bake in a double boiler at 160 C for 55-60 minutes until firm edges and…
Bake in a double boiler at 160 C for 55-60 minutes until firm edges and jiggly center.
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Turn off oven and let it rest for 1 hour with the door ajar.
Turn off oven and let it rest for 1 hour with the door ajar. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Refrigerate for at least 6 hours; serve with cherry compote
Refrigerate for at least 6 hours; serve with cherry compote.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with fresh red fruit topping.
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