The New York cheese cake with strawberry compote in its original American recipe. Made with a basic cookie crumbled, a soft cream cheese cream and a strawberry or berries compote. 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. Because this cake does not belong to the tradition of Italian pastry, and that could scare a novice in the kitchen, I also shot the VIDEO RECIPE STEP BY STEP the entire procedure. So you will have no hesitation.
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 you will decorate the 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. More tantalizing than strawberries, thanks to the acidity of the berries.
And do not forget to try the amazing NEW YORK CHEESE CAKE WITH CHOCOLATE dark chocolate with fresh raspberries or cremosissima CHEESE CAKE WITHOUT COOKING WITH MORE AND BLUEBERRY. The latter, If you want, you will also 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!
Ingredients for a cake pan of 24 cm:
FOR THE DOUGH
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 (glutenfree)
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, to taste
Fresh Mint for garnish
Before you start making New York cheese cake, look at the VIDEO RECIPE STEP BY STEP, thus you begin to become familiar with the proceedings. 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 carefully as you see in VIDEO RECIPE STEP BY STEP. 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, starch, salt and cream. Blend until obtaining a homogeneous cream of density that you see in VIDEO RECIPE STEP BY STEP. 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 the Strawberry Compote: wash strawberries or berries, put them in a pan with the sugar and lemon juice, and cook over a high heat for about 10 minutes or until a compote has formed, combining fire off a few leaves of fresh mint. Allow the compote to cool to room temperature. Pour the strawberry compote over the cake and let the New York strawberry cheese cake rest at least two hours before serving. Bon appétit!
MATCHING: A Moscato d'Asti Docg is our suggestion for this dessert, that is remarkable about fatness, acidity and sweetness, of course. We chose "Wiktoria", a muscat produced by the Piedmontese company Rivetto. It is characterized by the scents of peach and orange blossom and by an intense and persistent taste. To serve very fresh.