How to Make Real New York Cheesecake
The earliest attested mention of cheesecake was by the Greek physician, Aegimus (fifth century BCE), who wrote a book on the art of making such cheesecake. Each country has its own interpretation of this famous dessert. Still, the modern cheesecake made of cream cheese has a distinctive creamy taste and light texture.
At 5-Minute Crafts, we’d like to share a recipe for the perfect cheesecake with you, and we want to confess that while we were writing this article, nothing remained from our test sample.
- A springform pan
- Baking paper
- A glass with a flat bottom
- A blender
- A bowl
- A silicon spatula or spoon
Additionally, a fruit peeler can come in handy if you’re going to use lemon zest.
- 28 ounces of cream cheese
- 9 ounces of shortbread biscuits
- 4.5 ounces to 5 ounces of butter
- 5 eggs
- 9 ounces of sugar (use white or brown sugar, or replace it with powdered sugar)
- 0.5 ounces to 0.7 ounces of starch (it’s best to use corn starch, but potato starch will also work)
- A pinch of salt
- 2 teaspoons of lemon juice
- 3.3 ounces of 20% cream
- First, prepare the base of the cheesecake. Take the shortbread biscuit. Choose your favorite brand. A 9-ounce package will suffice.
- Break the biscuit into pieces and grind them into crumbs in the blender.
This is what you should get.
- Melt the butter in the microwave.
- To be on the safe side, open the microwave every 7 to 10 seconds and check the condition of the butter.
Mix the butter with the biscuit crumbles.
Take the springform pan and declutch its parts. Line the bottom with the baking paper, then attach the top.
Pour the crumbs mixed with butter into the pan.
- Use the glass with the flat bottom to press down the crumbs until they are evenly layered.
- If you want your cheesecake to have a biscuit rim, shape it at this stage.
We made the biscuit base without any rims.
- Now it’s time to start making the cream dough. Put the cream cheese into a bowl and mash it with a spatula or spoon.
- It’s not recommended to use a mixer or blender since, due to the intensive mixing, air bubbles may appear in the dough, and they’ll crack during baking.
Add sugar and salt.
- Add the starch.
- Mix the ingredients thoroughly.
- If you want to add some zest to your cheesecake, peel a thin layer of the lemon peel, cut it into small pieces, and put them into the dough at this stage.
Break an egg into the bowl with the dough. Mix the ingredients, then add another egg and mix it again thoroughly.
Separate 3 yolks from the whites, and add them to the dough.
Mix everything well again.
Add cream. It’s best to use 20% cream.
Squeeze some lemon juice.
Slowly mix everything well again.
Pour the dough into the pan. If you want to add fruit pieces or berries, start by pouring in the first half of the dough, then add the filling, and pour in the remaining dough.
- Bake the cheesecake in the oven preheated to 374°F for 15 minutes.
- Then lower the temperature to 230°F and bake the cake for about an hour.
- The cheesecake is ready when its middle shakes a little if you take the pan in your hands. But the dough shouldn’t be runny.
- Serve the cheesecake garnished with jam. Fresh berries will work well too. And if you don’t have fresh berries on hand, use frozen ones. Bon appetit!