This week I was classifying my recipes in order to publish them little by little in this new project. Suddenly, I realised I was forgetting one of the most important recipes to me, since it is one of my favourite desserts.
Four years ago opposite where I used to live a new bakery opened. That place was just paradise. Simply, because they prepared one of the best New York Cheesecakes I have ever tasted. It was impossible to me to go there for just a coffee without ordering a piece of the cake. And then one day I thought: why don’t I just try to bake one by myself? As I have a friend who was pastry chef for several years I asked him for his recipe. Luckily to me, my first attempt of cheesecake was a total success!
INGREDIENTS (for a cake pan of 22 cm wide / 8’7 inches)
600 gr cream cheese (2 & 2/3 cups)
2 large eggs
135 gr Greek yoghurt (1 cup)
170 gr granulated white sugar (3/4 cup & 2tbsp)
85 gr unsalted butter (3/8 cup)
20-30 “digestive” biscuits or similar
The juice of a lemon
Preheat the oven to 200ºC (390ºF). Start grinding the biscuits and mix them with the already melted butter. Introduce the mix in the mould pressing very hard. Right after put the cake pan into the freezer. This is for getting a hard base.
Then in a big bowl combine the cheese and the sugar. Add the Greek yoghurt, the lemon juice and the eggs, one at a time. When the mix is smooth, take the mould from the freezer and place it into it.
Bake the cheesecake at 200ºC (390ºF) for 10 minutes and then another 20 minutes more at 150ºC (300ºF) or until is brown at the top. Then turn off the oven and leave the cake inside for other 15 minutes. Later on, put the cake into the fridge to let it cool.
For this recipe avoid using the blender and mix everything with a manual whisk. Specially the biscuits!
Photo & Stylism: Carlota Fariña