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New York Cheesecake

Arnold Reuben, owner of Turf Restaurant at 49th and Broadway in New York City, developed the recipe for New York cheesecake in 1929 after eating a slice of cheese pie at a friend's home. And here is how this dessert recipe born.

New York Cheesecake


  • For Cake:

  • 6 eggs
  • 800 gr softened cream cheese
  • 100 gr sugar
  • 10 gr corn starch
  • 20 gr flour
  • 50 gr heavy cream
  • one lemon
  • 1 teaspoon vanilla
  • For Crust:

  • 85 gr Sweet Digestive Biscuits
  • 3 tablespoons sugar
  • 4 tablespoons melted butter


  • Butter bottom and sides of 10 inch springform pan.
  • Crush Animal Crackers into a fine powder. Mix with 3 tablespoons of sugar.
  • Add to melted butter and mix with a fork until blended.
  • Press mixture into the bottom and up about one third of the sides of the pan.
  • Refrigerate 1 hour.
  • For Cake:

  • Have all ingredients at room temperature.
  • Preheat oven to 245 °C - (475°F).
  • Mix sugar, flour and corn starch together.
  • Using a wooden spoon, beat cream cheese with sugar mix, zest and vanilla until it is smooth. Do not overbeat. You may substitute lemon juice for vanilla.
  • Add the whole eggs and egg yolks, one at a time, beating lightly with wooden spoon after each addition. Do not overbeat as this causes the cheesecake to crack.
  • Gently stir in cream.
  • Pour mixture into the pan. Place pan on cookie sheet to avoid leakage.
  • Bake at 245 °C ( 475°F ) for 15 minutes
  • Lower heat to 110°C (225°F) and bake for 1 hour
  • Raise heat to 120°C (250°F) and bake for about 15 more minutes
  • Refrigerate immediately for at least one hour, keep covered with a cloth and cookie sheet (cloth on bottom) until condensation stops forming. Condensation will drip onto the cake if you cover it right away with Saran wrap.


For Crust:

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