Rich New York Cheesecake
Crafting an Authentic New York Cheesecake with a Deep, Rich Flavor Perfect for Tea Time
Indulge in the dense, creamy texture and profound cheese flavor of this New York Cheesecake, a perfect companion for your favorite tea. It’s an ideal dessert for special occasions, guaranteed to elevate your moments with its exquisite taste. Enjoy the delightful experience of home baking with cafe-quality results.
Cookie Base Ingredients
- Sugar 45g
- Butter 55g (softened)
- Egg Yolk 15g (approx. 1 yolk)
- Cake Flour 75g
- Almond Flour 35g
- Salt a pinch
Cheesecake Batter Ingredients
- Cream Cheese 340g (softened)
- Plain Yogurt 140g
- Sugar 75g
- Eggs 2 (room temperature)
- Heavy Cream 30g
- Lemon Juice 2 Tbsp
- Salt 1g
- Cream Cheese 340g (softened)
- Plain Yogurt 140g
- Sugar 75g
- Eggs 2 (room temperature)
- Heavy Cream 30g
- Lemon Juice 2 Tbsp
- Salt 1g
Cooking Instructions
Step 1
First, let’s prepare the cookie base. In a bowl, cream together the softened butter, sugar, and salt until smooth and well combined. Then, add the egg yolk and mix thoroughly until fully incorporated.
Step 2
Sift the cake flour and almond flour into the butter mixture. Gently fold them in using a spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough crust.
Step 3
Gather the dough into a rough ball. Roll it out to about 0.5 cm thickness. Cut the dough to fit the base of your cake pan. Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until lightly golden brown. Let the baked crust cool completely.
Step 4
Now, let’s make the cheesecake batter. In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the plain yogurt, salt, and sugar, mixing well until thoroughly combined and lump-free.
Step 5
Gradually add the room-temperature eggs, one at a time, beating well after each addition until fully incorporated. Start with the yolk and add the white slowly to prevent the mixture from curdling.
Step 6
Finally, stir in the heavy cream and lemon juice until just combined, ensuring a smooth batter. Line your cake pan with parchment paper. Place the cooled cookie crust at the bottom. Pour the cheesecake batter over the crust, filling the pan to about 70% of its height. This prevents overflow during baking.
Step 7
Bake in a preheated oven at 150°C (300°F) using a water bath (bain-marie) for approximately 1 hour. To create a water bath, place the cake pan inside a larger baking pan and fill the larger pan with hot water, ensuring it comes halfway up the sides of the cake pan. This gentle cooking method ensures a moist and creamy texture. During the last 10 minutes of baking, keep an eye on the top crust and adjust the temperature if needed to achieve a beautiful golden hue. It’s crucial to let the cheesecake cool completely in the pan after baking before attempting to remove it. This prevents it from breaking or crumbling. Once fully cooled, carefully remove it from the pan and enjoy your delicious homemade New York Cheesecake!
