The Creamiest New York Style Cheesecake
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A classic creamy New York style cheesecake with a biscuit base, smooth Philadelphia cream cheese filling, and decorated with mixed berries and mint.
01:20:00 total
Serves 8
medium
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Ingredients
- dry biscuits - 360 g (for the base)
- butter - 300 g (melted, for the base)
- Philadelphia cream cheese - 750 g (softened)
- fresh cream - 150 g (liquid)
- sugar - 100 g (for the filling)
- eggs - 2 (whole eggs for filling)
- egg yolk - 1 (for filling)
- cornstarch (maizena) - 40 g (for filling)
- lemon juice - 1/2 lemon (fresh)
- vanilla bean - 1/2 bean (split, for filling)
- sour cream - 150 g (for decoration)
- vanilla bean - 1/2 bean (for decoration)
- mixed berries - 200 g (blackberries, raspberries, blueberries, strawberries, currants)
- mint leaves - to taste (for garnish)
- strawberries - to taste (optional, for garnish)
Instructions
- Prepare the base: Put the dry biscuits in a mixer and blend until they become powder. Pour into a bowl and mix with melted butter. Place half of the biscuit mixture on the base of a 22 cm springform pan and press down well. Then place the other half of the biscuits by hand, pressing well against the edges. Refrigerate for about 30 minutes to firm up.
- Prepare the filling: In a bowl, pour in the eggs, egg yolk, and sugar. Mix immediately to prevent curdling. Add the Philadelphia cream cheese and mix to combine. Add the vanilla bean seeds, lemon juice, and cornstarch, then mix a little more. Finally, add the fresh cream and mix until smooth.
- Assemble and bake: Pour the cream cheese filling onto the chilled biscuit base and smooth the surface with a spoon. Bake in a static oven at 160°C for 60 minutes, then increase the temperature to 170°C and bake for another 20 minutes.
- Cool and decorate: Allow the cheesecake to cool completely. Mix the sour cream with the vanilla bean seeds and spread it lightly in the center of the cheesecake. Decorate with mixed berries and a few mint leaves.
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