Cheesecake in the New York Style

Stages of cooking

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1. Take the loose-base cake tin, cover the bottom of it with butter and baking paper. The diameter of the tin should be not less than 23 cm 

   

2. Blend the sugar for about 20 seconds to make it look like caster sugar

   

3. Mill the crackers in the kitchen machine for about 10 seconds. Then bolt the crackers. You can also place them into the polyethylene bag and mill the product using a rolling pin. Add 50 g of sugar and melted butter. Stir the mixture well.

   

4. Spread the base of the cheesecake on the bottom of the loose-base cake tin and make the edges about 2.5 cm high. Cover with food wrap and leave in the fridge until you cook the topping. 

   

5. To cook the topping, whip ricotta using a mixer for about 2 minutes, add 200 g of sugar and flour. Continue whipping for about 2 minutes to get the smooth mass

   

6. Add eggs one by one, whipping them at low speed for about 30 seconds after each egg. Add cream, lemon zest, vanilla and whip at low speed of the mixer during several seconds

   

7. Take the loose-base cake tin out of the fridge and pour cream layer on the base. Try to make it as smooth as possible

   

8. Bake the cheesecake in the pre-heated to 180 degrees oven for 15 minutes. Then lower the temperature to 120 degrees and continue baking for around 60 minutes or until the center of the cheesecake becomes wet. Remove the cheesecake from the oven and let it cool down a bit.

   

9. Stir the cream, 30 g of sugar and vanilla

   

10. Pour the next cream layer on the warm cheesecake and continue baking for 15 minutes

    

11. Take the cheesecake out of the oven and wait until it cools down

    

12. Cover the tin with the food wrap and leave in the fridge for several hours, preferably for the night

    

13. Serve with fresh berries, fruits or any fruit sauces you like. Enjoy the dessert!