New York cheesecake

The famous baked cheesecake of the United States, prepared with a biscuit base, a cream cheese cream and a filling of your choice. It’s absolutely my favorite!

Preparation: 1h
Cooking: 1h
Total: 2h
Difficulty level: high


For the base

  • 300 gr of dry biscuits
    (such as biscuits, Oro Saiwa or Digestive)
  • 170 gr melted butter
  • 1 teaspoon of honey
  • 1 pinch of cinnamon

For the cream cheese

  • 500 gr cream cheese
    (like Philadelphia or Milk cheese)
  • 250 gr mascarpone
  • 150 ml liquid cream
  • 100 gr sugar
  • 2 eggs e 2 yolks
  • a little lemon zest
  • 40 gr corn starch
  • 125 gr of plain yogurt



In a mixer, blend the dry biscuits until they become pulverized, add the melted butter at room temperature, the ground cinnamon and the honey. Activate the mixer again until you obtain a homogeneous mixture and transfer it into a springform mold of approximately 25 cm in diameter (previously lined with baking paper or buttered).
*To prepare this cake you need to use a springform cake tin. Using your hands or the back of a spoon, press and level the cheesecake crust evenly. First coat the edges and then the base. Place in the refrigerator to harden.

While the crust is compacting, prepare the cream cheese: in a bowl, combine the cream cheese, mascarpone, sugar and lemon zest. Incorporate well.
Add the eggs and egg yolks one at a time, ensuring that the previous one is well mixed. Add the cream, yogurt and corn starch, mixing vigorously. When you have obtained a smooth and fairly chunky mixture, pour it onto the biscuit base that you have taken from the refrigerator. Level and bake in a preheated oven at 160° 1 hour.

*Cooking details
During cooking the cheesecake will swell and cracks will form, this is normal. It will then retreat back on itself.
Don’t worry if the filling seems shaky once it’s baked, it will harden as it cools.

Let’s assemble
Once cooled you can fill your cheesecake however you prefer: jam, fresh fruit, Nutella or pistachio. Have fun!


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