New York, New York!!!
Everyone remembers their first time in New York. Landing outside Manhattan, then driving to this very place in a taxi with your mouth and eyes wide open has quite an effect on you. I first went to the big apple in 2013, and went back in 2016 and 2022. The second time was much more laid back, as I had seen all the touristic things the first time. The last time was full focus on FOOD. I’ve seen the buildings, I’ve seen the shops, I’ve seen the museums, now I wanted to eat my way around this city. It was magical!
I must acknowledge I went to so many great places and had delicious food, but there’s one place and time that will will stick with me forever when it comes to New York. To get to the point, I’ll have to expand a little bit: September 2023, my friends and I were up for a shopping marathon and after 25 minutes, one friend and I were just like ‘enough of this, let’s go for coffee’. As per pure luck we were just around the corner of the Magnolia bakery. We entered and were immediately blown away. Now you’ll probably ask yourself if this place wasn’t famous for its cupcakes. Yes, it is. But we were headed straight for the cheesecakes. Plain New York Cheesecake for my friend, and New York Cheesecake topped with blueberry sauce for me. This was over 10 years ago and I still remember the flavour, the texture and how I felt devouring this little piece of creamy goodness.
From that day one I promised myself: one day, I myself will bake a perfect New York Cheesecake. The day has finally arrived and here we are! It’s zingy, it’s creamy and it’s a real show stopper! I am not joking if I say that every single bite is pure delight. The crust is moist but still kind of crunchy, the custard party is silky smooth and the tongue slowly works its way through. Your heart will definitely call for more.
Why you’ll love this recipe?
Incredibly creamy texture: New York Cheesecake is famous for its dense, velvety texture, thanks to a generous amount of cream cheese and a touch of sour cream creating a melt-in-mouth-experience.
Perfect balance of sweet and tangy: The slight tang from the cream cheese and sour cream balances perfectly with the sweetness, giving it a rich but never overly sweet flavour, that keeps you coming back for more.
Crunchy crust: The buttery slightly crunchy crust provides a delicious contrast to the creamy filling, adding a layer of flavour and texture that complements each bite.
Versatile for toppings: New York Cheesecake serves as the ideal canvas for endless toppings – fresh berries, caramel sauce, chocolate drizzle, or even a dusting of powdered sugar – making it a dessert that can be tailored to any craving or occasion.
New York Cheesecake
Ingredients
Crust
- 200 g Graham Crackers if you can't find any in your supermarkets use speculoos cookies
- 100 g butter
- 20 g sugar
Filling
- 1 kg cream cheese
- 500 g sour cream
- 250 g sugar
- 75 g flour
- 1 lemon zest & juice
- 8 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°
- For your base, firstly grease a 26cm springform tin with butter. Then place the Graham Crackers into a food processor and blitz into fine crumbs. Melt the butter over medium heat, then combine the crumbs & butter. Add the sugar and mix again. Put the crumbs mix onto the base, then press with a glass to have it all covered. Bake for 15 minutes, take out the springform and raise the oven temperature to 225°
- Now mix the custard by whisking together the cream cheese, sugar, flour, and the lemon juice and zest until you get an even texture. Then add the sour cream, the eggs and the vanilla extract. Mix again until you get a smooth custard cream.
- Next, grease the sides of the springform tin and spread the cream over the base.
- There are three ways to bake your cheesecake:- Cover your springform with tin foil and place into a large baking dish/ baking tray filled with water- Place a large baking dish filled with water on the lower lever of the oven- If you have a very new oven, use the steam boost function on max level
- Bake the cake for 10 minutes at 225°, then reduce heat to 90° and bake for another 50 minutes. Turn off the oven but leave the cake in there for 2 hours. After that, take it out and let cool completely. Once it's completely cooled down, refrigerate for another 3-5 hours before serving.
DID YOU MAKE THE RECIPE?
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