New York Cheesecake

Name: New York Cheesecake - Raluca C.
Ingredients: Base:; 350 g digestive biscuits; 90 g butter Filling:; 1 packet gelatin (10 g); 60 ml water; 450 g cheese (Philadelphia); 200 ml sour cream; 200 ml whipping cream; 100 g sugar Topping; 200 g blueberries (strawberries; blackberries; raspberries; currants); 100 g sugar; 2 tablespoons water

Dessert - New York Cheesecake by Raluca C. - Recipia

New York Cheesecake I made this cheesecake using a recipe from the book "Regală de Bucate." It is a cold dessert with a biscuit base, smooth cream cheese filling, and a fruit topping. The original recipe calls for Philadelphia cream cheese, and I kept that choice. It doesn't require baking; it just needs a few hours in the fridge for the filling to set properly so it can be sliced beautifully. Quick Info Total time: at least 4 hours, including chilling time Preparation time: not specified; the cream, base, and topping are prepared before refrigeration Cooking or baking time: no baking; the topping is heated over low heat until a syrup forms Servings: number not specified; the quantity is suitable for a tart pan with a diameter of 20-25 cm Difficulty: easy Recipe type: cold cheesecake, cheese and fruit cake Ingredients Base 350 g digestive biscuits 90 g butter Filling 1 packet of gelatin, approximately 10 g 60 ml water 450 g Philadelphia cream cheese or another creamy cottage cheese 200 ml sour cream 200 ml heavy cream 100 g sugar Topping 200 g blueberries or other fruits: strawberries, blackberries, raspberries, or currants 100 g sugar 2 tablespoons of water Instructions 1. Prepare the biscuit base Crush the digestive biscuits in a food processor, then transfer them to a bowl. Melt the butter over low heat and pour it over the biscuits. Mix and knead until you achieve a homogeneous mixture. There's no need to add any other liquid; the butter binds the biscuits together. Place the mixture in a tart pan with a diameter of 20-25 cm. Level it out and press it firmly with the back of a spoon or the bottom of a glass. The base should be compact, especially at the edges, so that the cake can be sliced easily. Cover the pan with plastic wrap and refrigerate the base while you prepare the filling. 2. Prepare the cream cheese filling Put the cream cheese in a bowl and blend it with the sugar until it becomes a smooth cream. The original recipe uses Philadelphia, but another creamy cottage cheese can also be used. Separately, dissolve the gelatin in the 60 ml of water. Then, mix the gelatin with the cream cheese. Be careful not to let the gelatin boil. In another bowl, whip the heavy cream until it thickens. Add the sour cream and mix a little more. Then, combine the cream cheese with the whipped cream and sour cream. Blend well, ensuring there are no separate portions in the mixture. 3. Assemble the cheesecake Remove the base from the fridge and pour the filling over it. Level the surface, then cover the pan again and refrigerate the cheesecake. The cream needs to chill for at least 4 hours until it sets sufficiently. For easier slicing, it's important not to shorten this time. 4. Prepare the fruit topping In a saucepan over low heat, combine one-third of the fruit, the two tablespoons of water, and 100 g of sugar. Let the mixture cook until the sugar melts and a thicker syrup forms. It's not advisable to rush this step with high heat. Remove the saucepan from the heat and add the remaining fruit. Gently mix, then refrigerate the topping until it cools. 5. Serve the cheesecake Before serving, pour the cold topping over the cheesecake. For cleaner slices, warm the knife blade in hot water before each cut. Why I make this recipe often I love it because it doesn't require baking and can be prepared a few hours in advance. The biscuit base comes together quickly, and the cream remains smooth after it sets in the fridge. The topping can be made with blueberries, but also with other fruits from the recipe list, depending on what I have on hand. The cheesecake is easier to slice after it has chilled sufficiently. If cut too early, the filling may still be soft, and the base may detach from the bottom of the pan more easily. Tips and variations Tips Press the base firmly into the pan, especially at the edges. If the biscuit layer remains crumbly, the slices will break more easily. The cheese should be blended with the sugar until the cream is smooth before adding the gelatin. This way, the filling will have a more uniform texture. The gelatin should not boil. Follow the water amount in the recipe and mix it with the cream cheese after it has been dissolved. The topping should be cooled before being placed on the cheesecake. This way, it won't soften the cream and won't affect the filling's texture. For slicing, place the knife in hot water, wipe it, and then cut. Repeat this process for each slice if you want clean edges. Substitutions Philadelphia can be replaced with another creamy cottage cheese. The recipe source mentions that another cheese can be used, but it’s important that it has the right texture for the cream. Blueberries can be substituted with strawberries, blackberries, raspberries, or currants. The amount of fruit remains the same in the basic recipe. Variations You can use a single type of fruit for the topping or a mix of the listed fruits. In the basic recipe, some of the fruit is heated with sugar, and the rest is added after the saucepan is removed from the heat. This step preserves the difference between the syrup and the fruit added at the end. Serving ideas The cheesecake is served cold, with the fruit topping added just before serving. For neat portions, keep the topping chilled and pour it over the cake only after the filling has completely set. Frequently asked questions How long should the cheesecake stay in the fridge? It needs at least 4 hours for the filling to set. If cut earlier, the cream may be too soft for uniform slices. Can another cheese be used instead of Philadelphia? Yes. The recipe states that another cottage cheese can be used, provided it can be turned into a smooth cream after blending. Is the topping added warm or cold? The topping should be cooled in the fridge before being poured over the cheesecake. It is prepared by heating one-third of the fruit with sugar and water, then the remaining fruit is added and cooled. Is the cheesecake baked? No. The base is pressed into the pan, and the filling sets in the fridge with the help of gelatin. How can I get nicer slices? Before slicing, place the knife blade in hot water. Wipe it, then cut the cheesecake. Repeat the process for the next slice if necessary. Nutritional values The values are estimates and may vary depending on the brand of biscuits, type of cheese, sour cream, and fruits used. For guidance, if the cake is divided into 10 slices, one slice may contain approximately: 530 kcal Carbohydrates: approximately 47 g Protein: approximately 6 g Fat: approximately 35 g These estimates include the biscuit base with butter, cream cheese, sour cream, heavy cream, sugar, and fruit topping. The recipe contains a significant amount of sugar and fat, especially from the biscuits, butter, cheese, and dairy products. Storage and reheating Store the cheesecake covered in the fridge. Because it contains cream cheese, sour cream, and heavy cream, it should not be kept at room temperature longer than necessary for serving. The topping can be stored separately in the fridge and placed over the cake before serving. The cheesecake is not reheated; it is served cold. It is best consumed while the cream retains its firm texture, and the fruits and syrup are fresh.

New York Cheesecake

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