Petitchef

New york cheese cake

Dessert
6 servings
15 min
45 min
Very Easy

Ingredients

Number of serving: 6

Crust :

80 g of whole wheat digestive cookies (process all the cookies in food processor until all crumbs)

35 g of unsalted butter, melted


Filling :

1 pack of cream cheese (454 g) at room temperature (use full fat, not reduced fat or fat free cream cheese

100 g granulated sugar

1 1/2 tablespoon all purpose flour

1 whole egg and 1 egg yolk, at room temperature

40 ml whipping cream,


Decorate cheese cake with fresh blueberries and strawberries:

1 tablespoons of gelatin powder

1 tablespoons granulated sugar

2 tablespoons water

Preparation

  • For Crust:
    In a medium sized bowl combine the wheat digestive crumbs, and melted butter. Press the crumbs evenly over the bottom of springform pan. Cover and refrigerate when you make the filling/
  • For filling :
    In medium size bowl, place the cream cheese, sugar and flour, beat on low speed until smooth (about 2 minutes), scrapping down the bowl as needed. Add the eggs one at a time, beating well each section (about 30 seconds). Scraping down the side of the bowl then add whipping cream and beat until incorporated.
  • Remove the crust from the refrigerator, pour in the filling, the place the cheese cake pan on the larger baking pan. Bake for 15 minutes then lower the temperatur to 120 degrees and continue to bake more 40 minutes or until firm and only the center of the cheese cake looks a little wet and woobly. Remove from oven and let it cool.
  • Decorate cheese cake with fresh blueberries and strawberries:
    Mix all together then using double boiling method, let all the things melted, let it cool for a while and they will become thicker like gel. Before they become hard, arrange the fruits that we use then brush with gelatin gel.

Photos

New York Cheese Cake, photo 1New York Cheese Cake, photo 2





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