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New York cheesecake · GialloZafferano.com

• 0:00
  Speaker 1: New York cheese cake is a rich, creamy dessert with
• 0:03
  Speaker 1: a crunchy cookie base and a smooth, thick cream cheese filling.
• 0:07
  Speaker 1: It has a pale, tall center, a golden surface, and
• 0:11
  Speaker 1: a fresh, tangy sour cream topping, finished with mixed berries
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  Speaker 1: and mint. You serve it cold after a long rest
• 0:17
  Speaker 1: in the refrigerator, so it feels dense, velvety, and very satisfying.
• 0:23
  Speaker 1: For about ten servings, you need prep time thirty minutes,
• 0:28
  Speaker 1: cook time one hour and twenty minutes, plus at least
• 0:32
  Speaker 1: two and a half hours of cooling in the refrigerator.
• 0:35
  Speaker 1: For the base for a twenty two centimeter mold cookies,
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  Speaker 1: three hundred sixty grams butter three hundred grams for the cream,
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  Speaker 1: cream cheese seven hundred and fifty grams fresh liquid cream,
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  Speaker 1: one hundred and fifty grams sugar, one hundred grams eggs,
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  Speaker 1: two egg yolks, one con arch forty grams about five
• 1:02
  Speaker 1: tablespoons lemon juice from half a lemon vanilla bean half
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  Speaker 1: for the topping and decoration. Sour cream one hundred and
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  Speaker 1: fifty grams vanilla bean half, berries two hundred grams strawberries
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  Speaker 1: to taste mint to taste. Start with the base, melt
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  Speaker 1: the butter and let it cool. Meanwhile, place the cookies
• 1:30
  Speaker 1: in a food processor and blend them until they become
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  Speaker 1: a fine powder. Transfer the cookie crumbs to a bowl
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  Speaker 1: and pour in the melted butter. Mix with a spoon
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  Speaker 1: or spatula until the mixture is uniform and all the
• 1:43
  Speaker 1: crumbs are moistened. Line the base of a twenty two
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  Speaker 1: centimeter or nine inch spring form pan with parchment paper.
• 1:50
  Speaker 1: Pour half of the cookie mixture into the pan and
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  Speaker 1: press it firmly on the bottom with the back of
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  Speaker 1: a spoon to create a compact base. Use the remaining
• 1:58
  Speaker 1: cookie mixture to line the sides of the pan, pressing
• 2:01
  Speaker 1: it well with a spoon or with your hands until
• 2:03
  Speaker 1: you cover the entire inner surface. Place the pan in
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  Speaker 1: the refrigerator and let the base set for thirty minutes
• 2:11
  Speaker 1: while the bass cools prepare the cream in a bowl.
• 2:15
  Speaker 1: Add the two eggs, the egg yolk, and the sugar.
• 2:18
  Speaker 1: Whisk them together until you get a light, creamy mixture.
• 2:22
  Speaker 1: Take half a vanilla bean, scrape out the seeds, and
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  Speaker 1: add the seeds to the egg mixture, keeping the empty
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  Speaker 1: half ban for later. Gradually add the cream cheese to
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  Speaker 1: the bowl and continue to whisk until the mixture is
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  Speaker 1: smooth and homogeneous. Add the lemon juice and the corn
• 2:37
  Speaker 1: starch and mix again until fully combined. Pouring the fresh
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  Speaker 1: liquid cream and gently mix with the whisk until you
• 2:44
  Speaker 1: obtain a uniform cream. Take the pan with the cookie
• 2:48
  Speaker 1: base out of the refrigerator. Pour the cream mixture over
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  Speaker 1: the base. Lightly level the surface with a spatula or
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  Speaker 1: the back of a spoon. Place the cheese cake in
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  Speaker 1: a preheated static oven at three hundred and twenty degrees fahrenheit.
• 3:03
  Speaker 1: Bake at three hundred and twenty degrees fahrenheit for sixty minutes.
• 3:07
  Speaker 1: Then increase the temperature to three hundred and forty degrees fahrenheit,
• 3:11
  Speaker 1: and continue baking for another twenty minutes. At the end
• 3:15
  Speaker 1: of baking, turn off the oven and let the cheesecake
• 3:17
  Speaker 1: cool inside the oven with the door slightly open. When
• 3:21
  Speaker 1: it has cooled, take the cheese cake out of the oven.
• 3:25
  Speaker 1: Prepare the topping in a bowl. Place the sour cream.
• 3:30
  Speaker 1: Scrape the seeds from the remaining half a nilla bean
• 3:32
  Speaker 1: and add them to the sour cream. Mix with a
• 3:35
  Speaker 1: spatula until the sour cream is evenly flavored. When the
• 3:39
  Speaker 1: cheesecake is completely cold, release it from the spring form
• 3:42
  Speaker 1: pan and transfer it to a serving plate. Pour the
• 3:46
  Speaker 1: vanilla sour cream over the surface of the cake. Spread
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  Speaker 1: it evenly, leaving a free edge of about one centimeter
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  Speaker 1: along the border. Place the cheese cake in the refrigerator
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  Speaker 1: and let it set for two hours for the decoration.
• 4:00
  Speaker 1: Wash the berries. Wash the strawberries and cut them into wedges.
• 4:05
  Speaker 1: Take the cheesecake out of the refrigerator and decorate the
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  Speaker 1: center with strawberries, raspberries, blackberries, blueberries, and currants, complete with
• 4:14
  Speaker 1: fresh mint leaves. You serve the New York cheesecake well
• 4:17
  Speaker 1: chilled with its cream interior, tanngy sour cream layer and
• 4:21
  Speaker 1: fresh fruit on top for a dessert that feels rich, elegant,
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  Speaker 1: and very satisfying.