New York cheese cake with Strawberry Compote

New York cheese cake, the American par excellence, made with a crumbled biscuit base, a soft cream cheese and a Compote of strawberries or berries. I have replaced the classic Digestive biscuits, used to make the base of the cake, with some cookies made with grains of rice crispies, but the Digestive are perfect. The result is excellent, at least for my taste, because the base remains crisp, Thanks to the presence of sugar cane, crumbly and not at all ' buttery '. You can have fun and vary the taste of fruit compote with which decorerete the New York cheese cake. I tried one topped with a simple Orange Marmalade and it was great, but my favorite is the one you see in the video, or the New York cheese cake with berries. And do not forget to try the version at cake with raspberries or cremosissima cheese cake without baking with blackberries and blueberries. If you want, You can find the video recipe step by step on my You Tube Channel, which if you like you can also register. The video is also within the article. Have a good day!

NEW YORK CHEESE CAKE ALLE FRAGOLE: (doses for a cake of 24 cm in diameter)

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  • Ingredients for a cake pan of 24 cm:
  • 250 grams of Digestive biscuits
  • 150 grams of butter
  • 120 grams of brown sugar
  • 600 grams of Philadelphia
  • 150 grams of sugar
  • 3 whole eggs
  • 100 grams of cream
  • 20 grams of corn starch (cornstarch)
  • the juice of half a lemon
  • 1 teaspoon natural vanilla extract
  • a pinch of salt
  • 300 grams of strawberries or berries
  • the juice of half a lemon
  • Caster sugar, just enough
  • Fresh Mint for garnish


New York cheese cake

Preheat oven to 160 degrees static.

For the base: go to the mixer and brown sugar cookies until you have completely crumbled. Melt butter and add to cookies, mix until blended. Pour the mixture into a cake tin and level cookie hinge on the bottom and sides, pressing down with care. Put the mold in the refrigerator for about an hour.

For cream: Whisk the eggs with sugar and vanilla until mixture is smooth, Add cheese in two or three times, so that there are no lumps. And then, stirring constantly, Add the lemon juice, the starch, salt and cream. Blend until a smooth cream. Pour the mixture into the Pan and bake at 180 degrees for 30 minutes. Then turn down the oven to 160 degrees and cook for another 30 minutes. Allow to cool.

For compost: wash strawberries or berries, put them in a pan with the sugar and lemon juice, and cook over medium heat a few minutes, until you will be formed a Compote, combining fire off a few leaves of fresh mint. Pour over cake and let it sit the cheesecake at least two hours before serving. Bon appétit!

THE PAIRING: A Moscato D'Asti Docg is our suggestion for this sweet, that is remarkable about fatness, acidity and sweetness, of course. We chose “Wiktoria“, a Muscat produced by Piedmont Rivet. It is characterized by the aromas of peach and orange blossom and a taste intense and persistent. To serve very fresh.

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Cristina June 17, 2013 at 15:11

I’d like to try this recipe. It looks delicious! But could you please tell me what kind of cream did you use when you mention “100 grams of cream”?
Thank You!

Sicilians creative in the kitchen June 17, 2013 at 15:55

double cream

Inco ♥ June 16, 2013 at 17:01

Try and enjoy immediately..
Good afternoon.

Sicilians creative in the kitchen June 16, 2013 at 18:12

Hi, Thank you very much. is a delicious sweet, to try, I recommend, with a good wine pairing

barbara's kitchen food blog June 13, 2013 at 16:57

a sweet rich and greedy I post again and I share it instantly on pinterest!
Thank you so much for participating, I am very pleased,

Sicilians creative in the kitchen June 13, 2013 at 17:08

Thank you Barbara for this nice contest!

Sicilians creative in the kitchen June 13, 2013 at 13:20



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