New York Cheesecase

Discover the history of New York Cheesecake.

1. Base de galleta

   • 180 g Graham crackers or Digestive biscuits
   • 60 g butter
   • 3 g lemon zest (1/2)
   • 1 g powder cinnamon

   • First, crush the biscuits, either with a food processor or by putting them in a bag and beating them with a rolling pin or a ladle, until they become a sand-like mixture.
   • Then add the lemon zest and cinnamon powder and mix well.
   • Next, melt the butter and add it to the previous mixture.
   • Finally, pour the mixture into a 22 cm diameter mould lined with baking paper and spread it with a spatula. With the same spatula or with the bottom of a glass, press the dough, making sure that the thickness of the biscuit is uniform over the entire surface and that it is well packed.
   • Bake for 10 minutes at 180º C until the biscuit turns golden brown.
   • Allow to cool slightly and set aside.

2. Cream cheese filling

   • 900 g cream cheese
   • 200 g eggs (4)
   • 200 g vanilla or white sugar
   • 150 g sour cream or crème fraîche
   • 15 g degg yolk (1)
   • 15 g corn flour
   • 5 g vanilla extract
   • 3 g lemon zest (1/2)

   • In the bowl of the mixer and with the mixing paddle, combine the cream cheese at room temperature and the sugar. Mix on low-medium speed until the sugar is completely dissolved and a creamy texture is obtained.
   • Then add the eggs and egg yolk and mix until fully integrated.
   • Next, add the sour cream, vanilla extract and lemon zest.
   • Finally, sift in the cornflour and mix until the texture is completely smooth and homogeneous.
   • Strain the previous preparation and pour it into the previous mould, on top of the biscuit.
   • If our mould is removable, line its base and walls with silver foil or transparent film suitable for the oven and place it on a tray with about two fingers of boiling water.
   • Bake at 220º C for 10 minutes and then lower the temperature to 120º C and bake for 50 minutes.
   • After this time, turn off the oven and leave the door slightly open for 1 hour so that the cake cools very slowly.
   • Then refrigerate in the fridge for at least 6 hours, ideally overnight.

3. Blueberry jam

   • 450 g wild or regular blueberries
   • 40 g white sugar
   • 5 g pectine

   • In a saucepan, cook the blueberries over medium heat until they begin to release their juice for about 5 minutes.
   • Meanwhile, in a saucepan, combine the sugar and pectin and mix very well.
   • When we use gelling agents such as agar-agar or pectin, it is important to mix it very well with the sugar before adding it to our preparation, as this way we will avoid the formation of lumps.
   • Then add the sugar and pectin mixture and cook for 2 minutes until it is completely integrated.
   • Turn off the heat, allow to cool to room temperature and store in the refrigerator until ready to use.

4. Assembly

   • Remove the cake from the fridge, unmould it, turn it upside down, remove the baking paper from the base and plate it.
   • Remove the jam from the fridge and either spread it on top of the cake or transfer it to a sauce dish to serve as desired.
   • Keep in the fridge until serving and leave at room temperature for about 10 minutes before serving.

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