The Classic New Yorker: Ultimate Cheesecake Delight

The Classic New Yorker: Ultimate Cheesecake Delight

Gather 'round, beloved gastronomes, for I'm about to reveal a treasure trove of creamy goodness that hails from the bustling streets of the Big Apple itself. Behold the Classic New Yorker Cheesecake, a velvety, rich, and utterly irresistible creation that's bound to become the crowning jewel of your dessert repertoire. Here's how to conjure up this metropolitan marvel in your own kitchen.

For the Crust:

• 200g of Petit-Beurre or Lotus biscuits (Lotus is sweeter)
• 100g of softened Tnuva butter

For the Cheesecake:

• 500g of Tnuva cream cheese (choose your fat percentage)
• 250g of 5%-9% Tnuva white cheese
• 250ml of 38% whipping cream (The White Chef brand)
• 4 eggs
• 2 teaspoons of vanilla extract
• Zest from a whole lemon
• 250g of sugar (1¼ cups)

For the Strawberry Sauce:

• 200g of strawberries, halved or quartered
• 2-3 tablespoons of sugar

Directions:

For the Crust:

1. Line a 22-24 cm springform pan with baking paper, a circle on the bottom, and a strip along the sides.
2. Place a small water-filled baking dish on the bottom oven rack.
3. Preheat your oven to 150°C (302°F).
4. In a food processor, grind the biscuits to crumbs.
5. Blend in the butter until the mixture is homogeneous. Add a tablespoon of milk if it's not sticky enough.
6. Press the crumb mixture into the pan, creating a firm, even layer (a measuring cup back works great).
7. Freeze while preparing the filling.

For the Cheesecake Layer:

1. In a mixer with a whisk attachment (or with a hand mixer), combine cream cheese, white cheese, whipping cream, vanilla, lemon zest, and sugar. Mix for about a minute until smooth.
2. Add eggs one by one, ensuring they are well incorporated.

Assembling and Baking:

1. Pour the cheese mixture over the crust and smooth into an even layer.
2. Bake in the preheated oven for 1 hour and 45 minutes until the filling is set and slightly wobbly.
3. Turn off the oven and leave the cake inside for another hour with the door closed.
4. Remove the cake and let it cool to room temperature.
5. Cover with cling film and refrigerate for at least 4-6 hours before serving.

For the Strawberry Sauce:

1. In a small pot, bring strawberries and sugar to a boil.
2. Reduce heat and cook for about 30 minutes, watching and stirring occasionally until the fruit softens. Cool before serving (can be stored in a container in the fridge).
3. Serve the cheesecake with the sauce on top or on the side for an upgrade.