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New York cheesecake is renowned for its rich, creamy texture. It features a dense, smooth filling primarily made from mascarpone cheese, ricotta cheese, Philadelphia, eggs, sugar, and heavy whipping cream. This treat involves pouring the filling over a biscuit crust and combine with butter. The result? It is a slightly tangy dessert with a firm yet lusciously creamy consistency.
What sets New York cheesecake apart is its simplicity. It forgoes elaborate toppings like fruit compote, allowing the pure, creamy essence of the dessert to shine.
It would help if you waited to be chilled until you served New York cheesecake. It’s delicious alone or with toppings such as fresh berries, whipped cream, or chocolate sauce. This versatility makes it suitable for any occasion, from casual gatherings to formal affairs.
New York cheesecake has a special place in their hearts due to its luxurious texture and irresistible taste. Whether relished for comfort or sophistication, it captivates palates and brings joy to dessert lovers everywhere.
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Ingredients
Crust
- 320 gr. - butter biscuits
- 1/4 cup (60gr.) - granulated sugar
- 1/2 cup (125 gr.) - pecan halves
- ¼ tsp kosher salt
- ½ cup (115gr. ) - unsalted butter melted
Cheesecake
- 2 cups (500 gr.) - mascarpone
- 1 cup (250 gr.) - ricotta
- 1 cup (250 gr.) - philadelphia
- 1⅓ cups granulated sugar
- 1/4 cup (40 gr.) - cornstarch
- 3 large eggs at room temperature
- 2 tsp vanilla
- 1 cup (250 gr.) whipping cream
Apple Cider Pecan Caramel
- 4 cups (960 ml) - apple cider
- 1 cup (250 gr) - pecan halves
- 1 cup (250 gr) - granulated sugar
- ½ cup (125 gr) - unsalted butter at room temperature cut into tablespoons
- ⅓ cup whipping cream
- 1 tsp flaky sea salt
Instructions
- preheat the oven to 360℉/180 C
- prepare 9 in the spring form.
- crush a biscuit finely. Then, add in the melted butter and pulse until all crumbs are completely moistened.
- Place the crumbs in the springform pan, spread evenly, and press until it's completely compressed.
- put in the freezer for 30 minutes
Cheesecake
- combine in a bowl mascarpone, ricotta, and beat with half of the sugar until we have smooth cream with perfect consistency.
- in a separate bowl beat whipping cream with another part of the sugar. In another bowl beat egg whites with sugar until become nice and stiff. When you have the expected consistency combine cornstarch until is fully absorbed
- combine cream cheese with beaten eggs until they are fully combined.
- Pour the cheesecake cream into the crust and use your spatula to smooth it out to meet the edges. Tear off a large sheet of heavy-duty aluminum foil. It should be large enough to wrap around the entire base and sides of the pan with some extra to fold over the top.Important pour the boiling water into the pan below. Bake in the center rack for 1 hour 45 minutes.
- When it's ready turn off the oven for 1 hour. Transfer out of the oven and leave for 30 minutes outside and after that move in the fridge for 8 hours. It is very important to follow these steps strictly if you want to leave the cheesecake with a thick consistency.
Apple Cider Pecan Caramel
- Add the apple cider to a large pot and boil for about one hour until the cider is reduced by more than ¾ of the way into a sticky syrup. Transfer to a heatproof bowl and refrigerate until ready to use.
- While the apple cider reduces, toast the pecans over medium heat until fragrant and slightly darker in color. Transfer to a plate to cool. 1 cup pecan halves or pieces
- Measure out ½ cup of apple cider reduction (150g) and heat in a medium saucepan over medium heat until it becomes a syrup consistency and starts to bubble. Add the white and brown sugars, butter, and heavy cream and stir occasionally until the mixture begins to bubble and reaches 230℉/ 110 C.
