The New York cheesecake Thermomix is the classic American cheesecake. I am a sweet tooth, and this cake always makes me dream when I see it on TV or at the cinema! And if I see it in the window… I stick my nose like children !!!
That perfect, creamy, white slice is an irresistible lure! This is why I love making it at home too! :-D
The New York cheesecake is the "cooked" version of the cake, without gelatin (or isinglass), but it can still be eaten cold and with the topping of your choice: jam, sour cream, Nutella, chocolate ganache. I forgot something? ;-)
You can also try a super delicious version ... the New York Cheesecake with caramel ...
If you want a very fresh taste, there is also the Wild-berry Cheesecake.
Good food with the Thermomix New York cheesecake!
Ingredients
(10 people)
For the base
- 80 g of butter
- 250 g of digestive biscuits
- 50 g of sugar
For the cream
- One untreated lemon (zest)
- 500 g of cream cheese like Philadelphia
- 170 g of sugar
- A pinch of vanilla
- 4 yolks
- 30 g of corn starch
- A pinch of salt
- 200 g of fresh liquid cream
For the topping
- 300 g of jam
Let's cook
Preheat the oven to 150 ° (ventilated).
Put 80 g butter in the mixing bowl and melt 2 Min. 50C Speed 2.
Combine 250 g digestive biscuits, 50 g sugar and blend 10 Sec. Speed 6.
Line the bottom of a 22 cm diameter springform pan with a sheet of backing paper.
Pour the mixture and press well on the bottom and sides (to a height of 2 cm) with the back of a spoon.
Put it to harden in the refrigerator.
Wash and dry the mixing bowl with quick self-cleaning.
Take the peel of an untreated lemon with a potato peeler, put it in the mixing bowl with , 170 g sugar and chop 10 Sec. Speed 10.
Combine 500 g Philadelphia type spreadable cheese and a pinch of vanilla and amalgam 1 Min. Speed 4.
Open 4 eggs and separate the yolks from the whites.
Add the egg yolks, 30 g of corn starch, a pinch of salt to the mixing bowl and work 1 Min. Speed 5.
Pour 200 g of liquid cream into the mixing bowl and work 1 Min. Speed 5.
Take the base from the refrigerator and pour the mixture over it.
Cook 50 Min. At 150C.
Leave to cool, remove from the mold and complete with 300 g of jam.
Let it rest in the fridge for 2-3 hours.
Tips
The secret of a soft and creamy filling is in cooking: the cheesecake must cook slowly and at a low temperature. If it starts to darken soon, lower the temperature to 140 degrees.Use egg whites for other delicacies such as meringues, Lingue di gatto (cat's tongue), Pavlova cake ... ;-P
Translated from the New York Cheesecake Bimby
Copyright: New York Cheesecake Thermomix Recipe from Thermomix Recipes
Photocredit: Thermomix Recipes