New York cheesecake 🥰😍

New York Cheesecake or the mother of all cheesecakes, an easy recipe to make, not too sweet, with lots of fruit, delicious and above all super scenic. Yet when I think of a cheesecake I always think of a cold cake, without baking, with cream cheese in the dough and a base made with those lightly salted cookies, do you know them? But yes, the cheese and biscuits are there but to tell the truth this cake is partially baked ... Admit it, the belief that cheesecake was synonymous with cake without baking has collapsed, right? However, my friend is absolutely the one who prepares the best of all, I have been asking her for the recipe for months, or maybe years and every time I forget to write it somewhere ... this time I even forgot to ask her but luckily she remembered... so now you really have no more excuses, run to buy all the ingredients and start preparing the New York Cheesecake.

And now...

Well, fasten your apron...!

Ingredients

300 g Digestive Biscuits

150 g Butter

For the filling:

500 g Spreadable fresh cheese

150 g Fresh liquid cream

70 g Sugar

1 egg

1 tsp Vanilla extract

For decoration:

100 ml Fresh liquid cream

1 Lemon juice

Berries

Preparation

Put the cookies in the mixer and crumble them completely. Melt the butter and add it to the chopped biscuit flour and mix the mixture well. Line a zipped cake tin with parchment paper or spread it with butter and put parchment paper around and on the base. Pour the crumbling mixture of biscuits on the base and walls of the cake pan and compact it well with your hands. Put the base for the New York cheesecake in the fridge while thinking about the filling.

THE FILLING

Put the whole egg and sugar in a bowl and beat with an electric mixer for a few minutes. Add a teaspoon of vanilla essence, and cream cheese. Mix and mix well all the mixture. Whip the cream until stiff and add it to the rest of the filling cream. Pour the filling cream over the cooled biscuit base and level the surface well. Bake the New York Cheesecake in a preheated static oven at 180 ° C degrees for about 1 hour. Turn off the oven, open the door and let the cake cool completely before taking it out of the oven. You should use sour cream but since it is hard to find... Put the cream in a bowl and add the lemon juice. Mix well and pour it on the surface of the cake. Refrigerate for about 1 hour to cool. After the rest time in the fridge decorate the New York Cheesecake with berries.

Note

Instead of putting the cookies in the mixer you can put them in a freezing bag and beat them with a rolling pin. You can also use other types of biscuits, those you have at home for breakfast are fine. You can use ricotta instead of spreadable cheese. You can also decorate the cake with fresh strawberries. Instead of putting the biscuit base in the fridge you can put it in the freezer for 10 minutes. If you see that at 180 ° C the cake will start to color too much you can lower the temperature to 150 ° C and prolong the cooking for 20 minutes more.

Preservation

The New York Cheesecake keeps in the fridge for 4 or 5 days. You can freeze it and thaw it at room temperature.