New York cheesecakeJun 16, 202116 June 20210 73ON SHORTBREAD CRUSTby Zorzetin 3. Sweet recipesPrep. time30 minutesCooking time2 hoursDifficultyMediumServes8-10 slicesINGREDIENTSFOR THE CRUST300 gr soft flour1 egg1 tsp ground cinnamon100 gr powdered sugar1 tsp vanilla extract or 1 vanillin120 gr butter cut in cubesFOR CHEESE CREAM FILLING350 gr greek anthotyro cheese (or ricotta cheese)Zest from 2 lemons350 gr greek yogurt2 tsp corn flour3 eggs160 gr powdered sugar1 tbsp vanilla extract200 gr whipping creamFOR STRAWBERRY SAUCE250 gr fresh strawberries50 gr white sugar½ vanilla podSERVINGStrawberry sauceFresh strawberriesINSTRUCTIONS1.FOR THE CRUST2.Preheat oven to 180 °C.3.In a bowl, mix in dry ingredients.4.Add the egg and the butter and stir in by hand until crumbly.5.When the butter will be fully combined, you’ll have a soft dough. 6.Dust your working surface with flour. Roll the dough with a rolling pin to make the crust. 7.Grease the baking pan with butter and place the dough.8.Bake crust for about 20 min or until golden and firm. 9.Remove the pan from the oven and let aside until cool.10.FOR THE FILLING11.Meanwhile, in a bowl, using an electric mixer beat all the ingredients until fluffy and smooth.12.Pour cream over the baked cool crust.13.FOR THE STRAWBERRY SAUCE14.In a big bowl, mix strawberries with sugar.15.After an hour, put all the ingredients in a medium, heavy-bottomed pot, mix around and bring to boil over high heat.16.Once it has come to boil, turn the heat down so it’s on a slow simmer for about 20 minutes.17.Use a potato masher to further break down fruit or for faster result use a hand blender. 18.BAKING19.Pour the cream filling on top of the crust.20.Bake for 20 minutes to 180 °C. and then reduce to 150 °C. and bake for 1 hour further. 21.You might need to cover the cheese cake on top as to avoid extra golden brown color. 22.Remove from the oven and let the pan cool on a rack for enough time.23.Cover with plastic wrap and transfer to the refrigerator to cool for at least 3-4 hours or overnight. 24.SERVING25.Remove the sides of the spring form pan. Serve the cheesecake right from the base of the pan or transfer carefully the cheesecake to a serving dish using a large spatula.26.Garnish with strawberry sauce and fresh strawberries. Notes You can make the strawberry sauce the night before and keep it to the fridge in a jar. Slice cheesecake with a sharp knife, either before garnishing with sauce or after. In the last case, wipe the knife clean between slices. Print Leave a Reply Cancel ReplyYour email address will not be published. Save my name, email, and website in this browser for the next time I comment. Comment Δ This site uses Akismet to reduce spam. Learn how your comment data is processed.