Recipe of JOY

February 9th, 2012 by Christel Pixi · 17 Comments · Uncategorized

I am an ass to post recipes – and it’s not that I don’t wanna share, I really do. I just forget to put them up.
This recipe is MY ABSOLUTE FAVOURITE  – and the cake I do better than all the others!!

YES B* it is the NEW YORK CHEESECAKE!! – I have done this cake SO many times, that I can brag and say it is absolutely perfect. I got the recipe here A LONG time ago, and have made it my own.

The 1st and most important rule: DO NOT use less sugar, LIGHT products or anything fatfree (I have tried it and it is NOT good)
If you wan’t cheesecake EAT A REAL cheesecake!! If you want to lose weight, eat a carrot!!

Your basics:

Crust:

1 whole package of finely crushed Digestive biscuits

1/4 cup (50 grams) granulated white sugar

175gr of salted butter, melted.

Filling:

800g cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

4 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream (double cream)

1 tablespoon lemon zest and a half squeezed lemon.

 

1 teaspoon pure vanilla extract and half a teaspoon vanilla powder.

Topping:

1 cup (240 ml) sour cream(not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure extract

Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar. 

Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet. 

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

HOW TO:

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest and lemon juice, vanilla extract and vanilla powder and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutesor until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.

Makes one – 9 inch (23 cm) cheesecake.

Pour in filling, and bake:

Pour Sour Cream and bake:

Voila: REMEMBER: refrigerate over night. Makes it MUCH better

UHM-UHM on the inside

and the outside

I little piece of HEAVEN!!

I have experimented alot with this recipe, and if you leave out the lemon zest and juice, then you have a basic Cheesecake batter, and there are no limits for, what you can fill in it.
For example, chop chocolate and put it in the crust, or make rapsberry swirls in the batter, or replace the Digestives with Oreos?

Most important is the baking time. Keep an eye on it.
As written above, my recipe is snatched from this site (BEST SITE EVER) and then I have made it my own, by adding stuff and taking stuff out.

My next cheesecake is replacing the sour cream with Dulce De Leche!!

NO F* LIMITS – HOW AMAZING IS THAT!!!  

 

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17 responses so far ↓

  • 1 Fedty // Feb 9, 2012 at 20:51

    PLS jeg dør hvis du laver en Dulce De Leche. Så kommer jeg hjem til vbro igen og KUN derfor

  • 2 Christel // Feb 9, 2012 at 21:53

    Jeg lover jeg laver den, som en velkomstgave 🙂 så skal vi bare æde og æde 🙂

  • 3 Zina // Feb 10, 2012 at 11:04

    Du burde få installeret dig en FB-like knap!

  • 4 Anita // Feb 10, 2012 at 22:16

    YUM!
    Var flad af grin over ‘If you want to lose weight, eat a carrot!!’
    Enig i det med Like knap 😉

  • 5 Christel // Feb 11, 2012 at 15:17

    haha- men jeg er helt seriøs- enten er spiser man kagen og nyder den, som den er. HVis man prøver at gøre noget usundt, til sundt. så går det galt 🙂

  • 6 Amanda // Aug 18, 2012 at 16:34

    Du skriver den skal bages i 15 min og derefter skal der skrues ned for varmen.. Hvor mange grader skal den bages ved det første kvarter? Må seriøst prøve den, for den ser kongelækker ud

  • 7 Christel // Aug 18, 2012 at 17:10

    Hej Amanda, du SKAL prøve den, det er verdens bedste. Det første kvarter skal den være i forvarmet ovn på 177 grader- derefter skal der skrues ned til 120 grader og bages yderligere 60-90 min. 🙂

  • 8 Amanda // Aug 19, 2012 at 21:05

    Mange tak for dit svar!! Jeg vil prøve den i morgen. Jeg har cravet efter den alt for længe nu, så nu skal det altså være!! 🙂 Men hvordan ved man, at den er færdig? Du skriver 60-90 minutter.. Hvordan kan jeg se at den er færdig? 😀

  • 9 Christel // Aug 19, 2012 at 21:32

    Lyder spændende, lad mig endelig vide hvordan det går. Du kan se den er færdig når den ser tør ud i kanten men stadig ser våd ud i midten, som regel på en 70 min. Er min færdig og jeg har gasovn. Men efter 60 min. Så hold øje med den 🙂 god fornøjelse

  • 10 Birthday Palooza | frostedhappiness // Jan 25, 2013 at 18:24

    […] run by a lady who sure knows how to eat well. And not so long ago she posted her recipe for New York Style Cheesecake ! THANK YOU! I’m not gonna copy/paste the recipe here, because she has done an awesome job […]

  • 11 Sofie // Mar 17, 2013 at 09:52

    Den er helt fantastisk! Tusind tak for den gode opskrift! 🙂

  • 12 Christel Pixi // Mar 17, 2013 at 16:07

    Det var da så lidt 🙂

  • 13 Sofie // Mar 17, 2013 at 18:29

    Helt klart en kage der skal på bordet til alle festerne til sommer:)

  • 14 Sarah // Aug 29, 2013 at 07:56

    Min kæreste har ønsket sig en cheesecake med rabarber. Jeg har surfet rundt og der er jo ingen tvivl om at du er ” the cheesecake Queen” og at det skal være din grundopskrift, har du nogen erfaringer med at putte rabarber i/på denne og hvordan ville du gøre det?

  • 15 Christel Pixi // Aug 29, 2013 at 08:01

    Hej Sara.
    Jeg har prøvet med rabarber, men smagen er ikke helt gennemtrængende nok, så den kan overtage hele kagen, så jeg lavede en reg. NY cheesecake, hvor jeg lavede en rabarber kompot, som jeg lagde ovenpå kiksebunden inden jeg hældte fyldet på, bare 1 cm lag, også da kagen var færdig og afkølet dagen efter, serverede jeg den med det resterende kompot udover.
    Og mange tak for de søde ord 🙂

  • 16 this & that cheesecake // Oct 12, 2013 at 11:52

    […] birthday celebration…home made cheesecake (double crust)…found this amazing recipe at cristel milk and will say it was a great success….decorated the cake with these cake topper flags i […]

  • 17 Astrid // Dec 30, 2014 at 11:13

    Hej Christel. 🙂

    Jeg står og skal producere 2 cheesecakes på en gang, vil du mene jeg kan bage dem samtidig i en almindelig ovn ved varmluft? Hvis jeg bytter dem halvvejs, efter de har de fået 15 min ved høj varme?

    Håber du kan svare hurtigt, da jeg er i tidspres 🙂

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