Cheesecake New York with cookies and cottage cheese
Curd cheesecake has long been a cult cake and is one of the ten most popular desserts in the world of cooking. New York cheesecake comes from the USA and, unlike its European counterpart, is prepared in a “hot” way, that is, we cannot do without baking. The recipe below lists the ingredients for making a classic cheesecake. However, I want to say that Philadelphia cheese can be replaced with any other available curd cheese without loss of quality. And our Jubilee biscuits will easily fit in place of Savoyardi. I hope that my detailed and step-by-step recipe with photos will help you treat your family and guests to the world-famous cookie and cottage cheese dessert.
All the products needed for cooking are in front of you in the photo.
The basis:
- Savoiardi cookies - 150 gr;
- powdered sugar - 1 tbsp. l.;
- butter - 50 gr.
Filling:
- Philadelphia cheese - 400 gr;
- cream 33% - 120 gr;
- powdered sugar - 70 gr;
- yolk - 3 pcs.;
- vanilla sugar - 10 gr;
- strawberries for decoration.
How to cook a cheesecake from cookies and cottage cheese with pastries
We start by preparing the base. To do this, in a blender, simply mix the cookies, broken into pieces, a tablespoon of powdered sugar and butter.
You should get a homogeneous crumbly structure.
We spread the mass of cookies in the form and tamp down to the bottom in an even cake. We make sure that the cookies fit snugly against the walls of the mold, otherwise the cheese filling may spill under the base.
We send the form to the oven, heated to 220 ° for 10 minutes. To get the crispy effect, it must be on top heat or grill. Make sure that the cake does not burn, periodically looking into the oven.
We proceed to the second, curd layer. Mix cottage cheese with a whisk with powdered sugar. Remember that for cheesecake you can use not the most expensive varieties of it.
Add the yolks one at a time, beating at low speed. They will give the mixture a yellowish tint inherent in a classic cheesecake.
In a separate bowl, beat the cream until thick.
Add them to the main dough and knead with a blender. The consistency should be pretty runny. Vanilla sugar can be added at the end.
Pour the cream over the base.
The main nuance of baking will be the use of a water bath. We put the form with the cheesecake in a large container filled with 1.5-2 cm of water. To prevent water from spoiling the dessert, wrap the form in foil. If the form is airtight, this is not necessary. The water bath will help the temperature spread evenly over the surface of the dessert. Thanks to this, it will not burst and will not crack.
We put the New York cheesecake in the oven, heated to 160 ° for 40 minutes.
To prevent the cake from sinking and bursting, it must be removed from the oven 30 minutes after the oven is turned off. Remember to open the door at this time.
Do not cut the biscuit and cottage cheese cheesecake while hot or warm. Remember that the cheesecake must be well chilled before serving.
You can decorate it with grated chocolate, any berries and mint. Mint will give the dessert a unique freshness.
