When it comes to cheesecake you are spoiled for choice: cheesecake cooked or cold, mini or maxi, with mascarpone or ricotta or without cream for a more version light… but the undisputed queen is only her, the New York cheesecake! The classic biscuit and butter base welcomes a soft and enveloping cream made with cheese and sour cream. Unlike no-bake cheesecakes, the gelatin isn’t necessary because the cornstarch will thicken it as it goes through the oven. Featuring a tall, thick rim, this Sweet iconic can be garnished with the topping of your choice: from the typical wild berry sauce to chocolate or caramel sauce, from fresh fruit jam with whipped cream. Whatever your choice, with cheesecake you are always on the safe side!
Also try these delicious variations of the cheesecake:
Read the recipe in English
To make the cheesecake, start from the base: melt the butter in a saucepan and leave to cool. Pour the biscuits into a mixer 1 and blend to finely chop them, while adding the melted butter 2 and a pinch of salt. You will have to obtain a mixture with a consistency similar to wet sand 3.
Grease and line a 24 cm diameter springform pan with parchment paper, covering both the base and the edges. Transfer the biscuit mixture into the mould 4 and press well to compact it, helping yourself with the bottom of a glass 5. Bake the biscuit base in a preheated static oven at 180° for about 10 minutes, then remove from the oven and leave to cool completely 6.
Lower the oven temperature to 150° and move on to the preparation of the cream. Pour the cheese into a large bowl and soften it with a marisa 7then add the sugar 8 and stir to combine. Also add the sour cream 9 and mix again.
Beat the eggs in a separate bowl and pour them into the bowl a little at a time 10, stirring to incorporate them evenly. Flavor the mixture with the vanilla extract 11 and the grated lemon zest 12.
Also add the lemon juice 13 and mix well. Finally sift the cornstarch into the bowl 14 and mix everything. Tap the bowl on the work surface a couple of times to eliminate air bubbles, then pour the cream cheese onto the now warmed biscuit base 15.
Level the surface a little 16slam the mold once again on the work surface and cook in the static oven at 150° for about 70-80 minutes, placing a saucepan filled with hot water at the base of the oven to create the right amount of humidity 17. Once baked, the cheesecake will still be slightly wobbly in the center. Turn off the oven and let it cool completely inside. When it has cooled down 18transfer the cheesecake to the refrigerator and let it harden for at least 4 hours, or better overnight.
After the firming time, dedicate yourself to the decoration: pour the blackberries, blueberries and raspberries into a saucepan 19 along with the sugar 20. Mash with a fork 21bring to the boil and cook for about 5 minutes, stirring often.
Meanwhile, dilute the cornstarch with water 22. Pour the mixture a little at a time into the saucepan, so as to reach the desired consistency 23; the sauce must be fluid and shiny 24.
At this point you can gently unmold the cheesecake and transfer it to a serving plate 25. Serve your beautiful cheesecake garnished with berry sauce 26 and a few mint leaves 27!
