Cheesecake "New York"

The classic cheesecake is the hallmark of New York. This delicate, wonderful dessert is the fruit of 20th century glamorous American life. Initially, cottage cheese and hard cheese were used for its preparation. The use of cream cheese in a recipe, as often happens, happened in the course of a random experiment.

Today we will prepare the classic New York cheesecake. It consists of a shortbread base and a creamy cheese filling. Any shortbread cookie, including chocolate and butter, is suitable for preparing the base. The filling is Philadelphia-type cheese. If this is not found on sale, do not be upset. There are many domestic analogue products of decent quality.

When preparing a dessert, it is important to observe some points that affect the quality of the finished cheesecake. So, in order to avoid cracking the cheese layer during the baking process, you must:

· Mix the components only by hand and very carefully;

· Bake the cheesecake in a water bath and at a low temperature;

· Let the dessert "ripen", for this you need at least 8 hours.

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The number of products is calculated for a mold with a diameter of 20 cm.

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Ingredients:

For a sand base:

Shortbread cookies - 200 grams

Butter - 110 grams

For the cheese base:

Cream cheese - 800 grams

Eggs - 3 pcs.

Powdered sugar - 200 grams

Cream 33% - 150 ml.

Vanillin - 10 grams

Zest - 1 tbsp.

Course of action:

Prepare the required set of products. All components of the cheese filling should be at room temperature, so remove the cream cheese, eggs and heavy cream from the refrigerator beforehand.

In a food processor, grind the shortbread into crumbs.

Melt the butter lightly in the microwave.

Add it to the sand base.

Stir the components so that the oil is evenly distributed throughout the mass.

Cover the bottom of the mold with parchment paper and spread the sand layer without decorating the sides. You can tamp it using a flat bottom of the glass.

Bake the "bottom" of the cheesecake in an oven preheated to 180 degrees for 15 minutes. After baking, cool the base completely.

Put the cream cheese in a bowl, add the powdered sugar and stir.

Add grated lime or lemon zest and vanillin to the cheese base.

Beat eggs separately with a whisk.

Stir them gently into the butter. At the end, add heavy cream.

The mass should be smooth and uniform.

Wrap the bottom and sides of the container with a sand base with several layers of foil. Put the cheese mass and, lifting, hit the mold on the countertop.

Put the container with the future cheesecake in a large bowl, into which pour boiling water to create the effect of a water bath. Bake the dessert in an oven preheated to 160 degrees for 80 minutes.

After the allotted time, turn off the oven, open the door slightly and let the cheesecake cool. After cooling down, wrap the dessert mold with cling film and refrigerate for 8-10 hours, preferably overnight.