The recipe of the weekend is dedicated to the cheesecake, the New York Cheesecake, which is a typical dessert of the American tradition, specifically in New York.
The cheesecake is prepared with fresh cream cheese, and is believed to have ancient Greek origins, in fact, the first trace of cheesecake that we know about you in 776 BC the island of Delos, Greece, as a dessert served to the athletes during the first Olympic Games in history.
The Romans exported from Greece recipe for cheesecake, which spread across Europe, and centuries later appeared in America with the recipe brought by immigrants.
In 1872, an American dairyman named James L. Kraft, in an attempt to recreate the French cheese Neufchatel, accidentally invented the pasteurized fresh cheese then called Philadelphia, and in 1880 began the widespread use of this product and its use for the preparation of modern cheesecake.
Today, the best cheesecake producers, according to submissions by the Americans themselves, are in New York.
For the bottom:
Digestive biscuits 250 gr
Brown sugar 2 tablespoons
For the cream:
Corn starch 20 g
Lemon juice 1/2
Fresh cream 100 ml
Philadelphia 600 gr
2 whole eggs and 1 egg yolk
1 teaspoon vanilla extract
In order to cover
Sour cream or sour cream or crème fraiche 200 ml
1 teaspoon vanilla extract
Powdered sugar 2 tablespoons
Put the digestive biscuits in a food processor, add the brown sugar, then sminuzzarli finely.
Place the butter in a saucepan to dissolve in the meantime put the cookies crumbled in a bowl and gradually add the melted butter to mixing thoroughly.
Grease a cake tin, preferably in a circle opening with a diameter of 22-24 cm, cut a disc of greaseproof paper the same diameter as the bottom of the pan and two strips of the same height of the edges, and then line the pan.
Pour the cookies on the bottom and sides of the cake leveling the mixture well. Put the pan in the fridge for an hour (or to the first in the freezer for half an hour).
Preheat oven to 180 degrees. Place in a large bowl the eggs, vanilla and sugar and beat the mixture until it becomes smooth. Then add the cheese, mixing well until it becomes very creamy and free of lumps.
Add to the mixture, stirring constantly, lemon juice, cornstarch, two pinches of salt and finally mount it without the cream, continuing to mix everything together.
Pour the cream into the pan that you removed from the refrigerator (or freezer), level it and bake at 180 degrees for 30 minutes, then lower the temperature to 160 degrees for another 30-40 minutes. If after 30 minutes you realize that the surface of the cheesecake begins to darken too you can put on a sheet of aluminum foil.
Once cooked, turn off the oven and leave the cheesecake for 30 minutes in the oven with the door slightly open.
When the cheesecake will be very cold, mix the sour cream with two tablespoons of sugar and a teaspoon of vanilla extract, pour the mixture over the cheesecake and spread on the surface of the cake. At this point you can opt for two choices:
– Put the cheesecake in the oven at 180-190 ° C for 5 minutes so the cream frosting, then, once cool, store in the refrigerator for at least 6 hours
– Put the cake directly in the refrigerator.
The optimal solution would be to prepare the cheesecake the evening before consumption and leave it in the refrigerator overnight.
The New York Cheesecake can be enjoyed just as well, as it is baked, or accompanied by a variety of sauces, fruits and syrups. It is generally served with a strawberry sauce (made by blending the strawberries with sugar and lemon) or chocolate. Also good jelly or berries or caramel.
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