desserts
33% whipping cream
New York Cheesecake
For the filling
Cremette cheese
300 g
Mascarpone cheese
300 g
Sugar
125 g
Sour cream
200 g
Egg
1
Egg yolks
3
Egg yolks
from one pod
For the shortcrust pastry
Butter
200 g
Finely ground almonds
200 g
Cane sugar
200 g
Egg yolk
1
Flour
200 g
Orange and lemon zest
1 each
Salt
a pinch
Method of preparation
- For the filling: using a whisk, mix all ingredients until smooth. Add 1 egg and 3 egg yolks, beat, then add sour cream. Beat again, then add cold cream — beat until the mixture forms stiff peaks. If desired, you can add orange and lemon zest at the end.
- For the shortcrust pastry: mix all the ingredients by hand, press into a 20 cm diameter pan, and bake in the oven at 180 °C for 10–15 minutes. Spread the cheesecake filling onto the baked crust, then place it in the oven at 90–100 °C for three hours. After three hours, let the dessert cool; the next day, cut it into 10 portions using a hot knife.
