I love this Cool and Modern New York Cheesecake with its creamy filling and flavorful crust. There is a happiness about it that conjures up the sophisticated jazz of modern art and architecture for which New York is famous. While Audrey Hepburn did not eat cheesecake in “Breakfast at Tiffany’s,” I did when I visited the Big Apple a few years ago. Quoting a line from the city’s theme song “New York, New York”: “If you can make it there, you’ll make it anywhere!” I make it in Copenhagen and encourage you to make it wherever you live.
This New York Cheesecake recipe is so easy and simple. It is a perfect treat any time. For the chocolate lovers among us, and for a significantly different cheesecake experience, check out my cheese and chocolate combo, a Cheesecake med hvid chokolade og brombær.
CREAMY FILLING
The key ingredient for making the perfect New York Cheesecake is Cream Cheese softened to room temperature. Lemon and Lemon zest have essential roles and the Sour Cream adds a silky decadence.
FLAVORFUL CRUST
I like to add some spices to the crumble crust to give extra flavors that work year-round in every climate. Ground Cinnamon and Ground Nutmeg provide a sparkle that encourages another bite, and another!
INGREDIENSER:
Isn’t this New York Cheesecake romantically modern? The classic version is served without decoration—and it tastes like smooth jazz sounds. My modern recipe takes the jazz sound into the realm of upbeat, cool, and eclectic harmonies by adding a sudden taste of cherry and nutmeg. The usual difference in the classic and the modern is that something is lost and something is gained. I prefer a melody fusing past and present—the old and the new!
With a satisfying silky and smooth texture, you will want to serve a generous slice with a hot cup of coffee and a nice book. And, unlike Audrey Hepburn, you might even eat it for breakfast. What a delight!
FLERE DESSERTOPSKRIFTER:
Fyldig og syrlig lime-cheesecake
Lækker dobbelt-creme-citronbundtkage
Episk 30-lags chokolade-crepe-kage
Cool og moderne New York-cheesecake
Ingredienser
Crust
- 200 g / 7 oz Digestive Biscuits eller Graham Crackers
- 4 Spsk. / 60 g usaltet smør, smeltet
- 1/2 tsk Stødt kanel
- 1/4 tsk Ground Nutmeg
Filling
- 600 g / 21 oz Cream Cheese, room temperature
- 150 g / 5 oz Granulated Sugar
- 1 Spsk. Majsstivelse
- En knivspids salt
- 4 Æg, stuetemperatur
- Grated Zest from 1 Lemon
- 2 tsk Freshly squeezed Lemon Juice
- 1 tsk Vaniljepasta eller -ekstrakt
- 180 g / 6 oz Sour Cream
Topping (Optional)
- 3 Spsk. Sour Cherry Jam
- 3 Spsk. Strawberry or Blueberry Jam
Sådan gør du
Forbered skorpen
- Forvarm ovnen til 180 C (350 F). Kom Digestive Biscuits i en foodprocessor. Blend, indtil der dannes fine krummer. Kom krummerne over i en røreskål.
- Tilsæt stødt kanel og stødt muskatnød. Bland det godt. Tilsæt derefter det smeltede usaltede smør. Bland godt igen, indtil det er jævnt fugtet.
- Brug en ske til at presse skorpe-blandingen ned i en smurt 20 cm springform, indtil overfladen er glat. Bag den i 8-10 minutter, og lad den køle af på en rist.
Forbered fyldet
- Tilsæt flødeosten i en stor skål. Brug en håndmikser til at blande, indtil det er glat.
- Tilsæt granuleret sukker, og bland godt.
- Tilsæt majsstivelse og en knivspids salt. Bland det godt.
- Tilsæt 1 æg ad gangen til blandingen, 4 æg i alt. Bland det hele godt.
- Tilsæt revet skal fra 1 citron og friskpresset citronsaft.
- Tilsæt vaniljepasta og creme fraiche. Bland godt, men bland ikke for meget.
- Hæld fyldblandingen over den afkølede skorpe. Bag den i en forvarmet ovn ved 150 C (300 F) i 50-55 minutter. Sluk derefter for varmen, og lad kagen stå i ovnen i yderligere en time.
- Tag den ud af ovnen. Lad det køle af til stuetemperatur. Dæk derefter med plastfolie, og sæt den i køleskabet i mindst 6 timer eller natten over for et endnu bedre resultat. Et køligt stykke cheesecake er så forfriskende.
Tilsæt topping (valgfrit)
- In the Spring and Summer, add a cool (not cold) Cherry, Strawberry or Blueberry Sauce on top of the cheesecake. In the Fall and Winter, heat up the sauce to get a warm and cool taste that goes with the season.
Video
Noter
- It is important not to over mix the filling.
- For the topping, adjust the amount to your own taste. I like to add a generous amount.
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