Whenever possible, I take photographs of the dishes I am making. Often for reasons of time and cleanliness (hygiene comes first), I end up not doing this.
Within my class schedule I would have to produce cheesecake for a tasting, and as I would do it in quantity I wanted to try to take some photos for prosperity. Okay, lie. To put it on PratoFundo’s Instagram: http://instagram.com/pratofundo.
I wouldn’t post the recipe, after all, it’s not mine. I just executed it. The recipe was given to us by my dear friend Cinara from Cinara’s Place. I asked if she allowed me to post, and she did! Tcharam. In fact, for those looking for dishes with soul americanCinara’s blog is the right place.
This isn’t the first time I’ve made dessert. Whenever I am asked for a suggestion, I recommend it without fear. She is everything we want in a cheesecake. Creamy, dense, an act of gluttony. Covered with a red fruit syrup completes the scene.
The other curd cheese cheesecake (Cheesecake Romeu & Julieta) that we have here is based on it too.
One is very important if you are going to make more than one (like I had to): place a pan underneath the round cheesecake pan. No, the dough does not run (using the right pan). But the butter in the base does. It ended up coming out a little, making the oven dirty. The detail was that it also fell on the surface of one of the cheesecakes. It didn’t cause any problems, but as it had a film of fat on it, it didn’t brown as much (image below).
New York Style Cheesecake with Red Fruits
Makes: 1 cheesecake ~24cm (diameter)
Ingredients: BASE
- 200 g oat and honey cookie
- 100 g butter without salt
- 0,5 g refined salt (pinch)
Ingredients: DOUGH
- 750 g cream cheese
- 200 g crystal Sugar
- 4 eggs
- 1 Sicilian lemon (zest)
- 50 mL lemon juice (strained)
- 10 mL vanilla extract (or 1-2mL essence)
- 0,5 g refined salt (pinch)
Ingredients: FRUIT SYRUP
- 100 g Strawberry jam
- 100 g raspberry jelly
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: BASIC
- Melt the butter in the microwave or directly on the heat.
- Process the oatmeal cookies in the processor until very fine, add the melted butter and salt. Pulse, it will look like wet sand.
- In a round pan (~20-24cm diameter) with a false hinged bottom, grease the sides with butter. Distribute the biscuit crumbs on the bottom, smoothing it well. Reserve.
Mode: FILLING
- In the processor, beat the cream cheese until creamy (removing it a few minutes beforehand helps). Add the eggs one by one, waiting for them to be incorporated.
- Add the crystal sugar, salt, lemon zest, lemon juice (little by little) and vanilla. Beat non-stop for 3 minutes.
- Transfer the dough onto the made biscuit base.
- Bake in an oven heated to 180ºC for 35-40 minutes or until lightly golden. When testing with a toothpick, it should come out moist. Then, increase the temperature to 200ºC and leave for another 10 minutes.
- Remove from the oven and let cool. Refrigerate for at least 4 hours covered.
Mode: HOT
- Mix the two jellies, it may be necessary to add water to make it more liquid. Heat in the microwave or in a pan on the stove.
- Unmold by passing a knife along the sides and serve chilled with the red fruit syrup.
- Oatmeal and honey biscuit: there are several brands, I used the Nesfit line.
- Sicilian lemon: the volume can vary, if you want more or less citrus. Use the zest of all the lemons you squeeze.
- Cream cheese: It can be from any brand, I’ve tested them all and they’re the same.
- Golden: the cheesecake in this post was baked in a combi oven, which is more powerful and turned out more golden.
