New York Cheesecake

Hi! Hope you had a wonderful weekend and a very happy Mother's Day! As I wrote in my last post I made a real NY Cheesecake to celebrate my mom! It was surprisingly easy to do (it was my first time!) and it turned out really good! I like my cheesecake less thick When the slice is thick tall I can't even finish it and that's too bad. That's why I chose to make it thinner. But here I give you the recipe for both the short and the tall version. What do you think of it? Let me know if you try this recipe. My mom loved it and I was so happy! She also loved the present my sister and I got her, she didn't expect it at all!

Have a great week!

Love, Fede

Ingredients:

for the crust

240 gr of Mc Vitie's Digestive biscuits

2 tbs brown sugar

110 gr melted butter (I used low fat)

for the filling (if you make the shorter version):

600 gr cream cheese (I used Philadelphia Light)

100 gr white sugar

20 gr cornstarch

2 eggs and 1 egg yolk

100 ml heavy whipping cream

juice of half a lemon

1 teaspoon pure vanilla extract

for the filling (if you make the taller version):

900 gr cream cheese (I used Philadelphia Light)

150 gr white sugar

30 gr cornstarch

3 eggs and 1 egg yolk

150 ml heavy whipping cream

juice of 3/4 of a lemon

1 and a half teaspoon pure vanilla extract

for the topping:

200 ml sour cream

1 teaspoon pure vanilla extract

to decorate:

1 cup fresh berries

Directions:

Preheat oven at 180°C. Line the pan with parchment paper, the edges too. In a medium sized bowl combine the Digestive crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom of the pan. Cover and refrigerate in freezer for 15 minutes or fridge for 30 minutes while you make the filling.

In bowl of your electric mixer place the cream cheese, sugar, and cornstarch. Beat on medium speed until smooth (about 2 minutes). Add the eggs and the yolk, one at a time, beating well (about 30 seconds) after each addition. Add the heavy whipping cream, lemon juice, vanilla extract and beat until incorporated. Remove the crust from the freezer and pour in the filling. Place the cheesecake pan on a larger baking pan (to prevent leaking) and place in the oven.

Bake for 45/60 minutes at 180°C and then lower the oven temperature to 160°C  and continue to bake for about another 40/45 minutes. If the top is getting brown cover it with aluminum foil. Remove from oven and place on a wire rack. If it looks like the center is still too wobbly you may continue to cook for a few more minutes or let it cool inside the oven. Remember, never open the oven door during the first 30/45 minutes.

Meanwhile, in a small bowl combine the sour cream and vanilla extract. Spread the topping over the cold cheesecake.

Cover with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh berries.

This is the final result! Delicious!

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