NEW YORK CHEESECAKE

There are many different cheesecake recipes available, but the classic New York cheesecake is their "grandmother". It is also considered the tastiest of them all. Smiltenes Piens’ cream cheese and heavy cream make the cake taste infinitely smooth and distinctly creamy, so the cake is served simply - without chocolate, caramel or any other additives. In collaboration with foodie_secret_, the recipe for the classic New York Cheesecake is yours for the judging!

Ingredients

Smiltenes Piens’ cream cheese 480g
Smiltenes Piens’ heavy cream 150g
Smiltenes Piens’ butter 50g
Sand dough biscuits 200g
3 eggs
Sugar 100g
Lemon juice 1 tbsp.

Preparation

Making the cake base. In a mixer, crush the biscuits, add the butter and mix. Line the removable base of the cake tin with baking paper and brush the sides with butter. Spread the biscuit crumbs in an even layer around the edges. Place the base in an oven preheated to 200 degrees for 10 minutes. Remove and cool.

Making the cream. Add the lemon juice and sugar to the cream and mix well. Add the eggs one at a time, mixing well after each. Important! Do not use the mixer again while adding eggs! Take your time, mix evenly and avoid foaming the mixture, otherwise it will become liquid. At the very end, add the heavy cream to the cheese and egg mixture, mix gently, but do not whisk! Pour the mixture into the tin and bake in the preheated oven. Oven setting – top-bottom. The temperature should be 200 degrees for the first 15 minutes, then reduce the temperature to 110 degrees and continue baking for a further 80-90 minutes. Place a bowl of water in the bottom of the oven. Allow the cheesecake to cool in the oven with the door open, initially for about an hour, then at room temperature until completely cooled. Then put the cheesecake in the fridge, decorate and serve the next morning!

Preparation process

End result