NEW YORK
CHEESECAKE
for 1 cheesecake d=19 cm
New York Cheesecake
for 1 cheesecake d=19 cm
SHORTBREAD
Ingredients Total weight: ~ 231 g 100%
• All-purpose flour 100 g 43%
• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 9%
1. Mix the sifted icing sugar, sifted flour, almond powder and the sea
salt in a mixer bowl.
TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can replace it with 15 g of cornstarch
or potato starch.
2. Add the cold diced butter and process the mixture into fine
powder using a paddle attachment (mix on low speed for about
2–3 minutes). Then add the cold eggs and mix just until combined.
3. Roll the dough into a layer 2–3 mm thick between two parchment
paper sheets and bake it at 150 °C / 302 °F for 15–20 minutes until
golden brown.
4. Cool the shortbread down at room temperature for about
30 minutes and then grind it into powder in a food processor.
CHEESECAKE CRUST
Ingredients Total weight: ~ 181 g 100%
• Shortbread crumbs 150 g 83%
• Butter 82% 30 g 17%
• Sea salt 1g <1%
1. In a bowl, combine the shortbread crumbs, the soft butter (16 °C /
61 °F) and the salt. Mix everything well with a silicone spatula. The
shortbread mixture should stay crumbly, but at the same time when
you press, it should come together and hold its shape.
2. Prepare a springform pan (19 cm in diameter and 10 cm in height),
covered from the bottom with aluminum foil and lined with a circle
of baking paper.
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New York Cheesecake
for 1 cheesecake d=19 cm
CHEESECAKE CRUST
TIP
• Instead of a springform pan, you can use a regular cake ring if
you wish.
3. Place the crumbly mixture into the pan and press it with a bent
spoon or a glass (or palms of your hands) to form an even layer.
4. Place the cheesecake crust in the fridge for around 10–15 minutes
to stabilize.
STRAWBERRY COULIS
Ingredients Total weight: ~ 101 g 100%
• Strawberry puree 90 g 89%
• Pectin NH 1g 1%
• Sugar 10 g 10%
1. Put the strawberry puree into a saucepan and heat it to 30 °C /
86 °F over medium heat.
2. Mix the pectin and sugar. Gradually add the mixture to the puree
while whisking constantly.
3. Continue heating the mixture on medium heat, bring it to a boil and
cook for about 30 seconds to activate the pectin, then remove the
saucepan from the heat.
4. Transfer the coulis to a clean bowl, cover it with cling film touching
the surface of the coulis and let it cool at room temperature.
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New York Cheesecake
for 1 cheesecake d=19 cm
VANILLA CHEESECAKE MASS
Ingredients Total weight: ~ 1459 g 100%
• Cream cheese 65% 825 g 57%
• Whole eggs 210 g 14%
• Egg yolks 48 g 3%
• Whipping cream 35% 97 g 7%
• Sugar 225 g 15%
• Cornstarch 20 g 1%
• Lemon juice 34 g 2%
• Vanilla 1 pod <1%
1. In the bowl of a stand mixer, add the cream cheese, sugar and
vanilla seeds, mix it with a paddle attachment on low speed for
about 1 minute.
2. With the mixer running on low speed, gradually add the whole eggs
and egg yolks in a thin stream onto the cream cheese mixture, and
keep mixing until homogeneous.
3. Add the cornstarch, the whipping cream and the lemon juice to the
cream cheese mixture and mix for 1 minute more.
4. Pass the cream cheese mass through a strainer into a clean bowl
to remove lumps if any.
5. Use it straight away.
ASSEMBLING AND BAKING THE CHEESECAKE
Ingredients
• Stabilized cheesecake crust
• Vanilla cheesecake mass
1. Take the tray with a stabilized cheesecake crust out of the fridge.
2. Pour the cheesecake mass over the crust. Tap the mold slightly
to make sure there are no air pockets between the filling and the
cheesecake crust.
3. Smooth the cheesecake mass with an offset spatula.
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New York Cheesecake
for 1 cheesecake d=19 cm
ASSEMBLING AND BAKING THE CHEESECAKE
4. Bake in the oven with a steam function, preheated to 120 °C /
248 °F, for around 1.5 hours. You can check the doneness of the
cheesecake by checking its internal temperature with a probe
thermometer (it has to be around 70–75 °C / 158–167 °F) or by
gently shaking the tray. The ready cheesecake should set on the
sides but jiggle in the middle.
TIP
• If you don’t have the oven with a steam function, you can
preheat your oven to 120 °C / 248 °F, pour 2 cups of boiling
water into a baking dish and place it on the bottom of the oven.
Then reduce the temperature to 100 °C / 212 °F and bake your
cheesecake.
5. Leave the cheesecake to cool completely at room temperature.
It will take approximately 1 hour.
6. Transfer it in the fridge overnight to cool and stabilize.
UNMOLDING AND DECORATING THE CHEESECAKE
Ingredients
• Baked stabilized cheesecake
• Cooled strawberry coulis
• Fresh raspberries Sufficient quantity
• Fresh strawberries Sufficient quantity
1. Take the chilled cheesecake out of the fridge and unmolded it.
Carefully peel off the foil and parchment paper, and gently warm
the cake ring with a heat gun. After that, cut the cheesecake out of
the ring using an offset spatula.
2. Slightly warm up the strawberry coulis to make it liquid. Place a
cake ring (16 cm in diameter) on top of the cheesecake and pour
the coulis in the center. Spread it evenly by using an offset spatula.
Remove the ring.
3. Wash and pat dry the berries. Cut some strawberries in half without
removing the calyx. Garnish the cheesecake with berries.
4. Store the finished cheesecake in the fridge for up to 48 hours.
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