Tarts are a separate category of desserts, it is impossible not to love them. Is there at least one person who will remain indifferent to the combination of shortcrust pastry and the most delicate filling? Most likely no. The most popular variation of tarts is cheesecakes, and all thanks to the amazing combination of cheese and egg filling and delicious pastry. There are many variations of this open pie, but the classic New York cheesecake recipe (with pastries) breaks all records for the number of fans and admirers. And it is no coincidence: having tried it once, you will no longer be able to break this vicious connection, because you will want to indulge your receptors again and again with this gentle taste.
A bit about dessert
Each professional pastry chef certainly has their own and original "correct" recipe for New York cheesecake. Obviously, any cook will certainly have his own views on the preparation of this dessert. After all, as you know, this pie can be prepared in two ways: in the oven and without baking. The classic New York cheesecake recipe in the classic version does not contain gelatin, as the mass will set during the heat treatment. There is also a lot of controversy over the basics for tart. Someone thinks that it must be made of cookies, while others cook it on their own. Some adhere to traditional canons in baking technology, and their opponents are not averse to bringing something new to the preparation of cheesecake. There is no consensus, everyone should find the perfect combination of ingredients for this tart, because only in this case it will become your business card. The step-by-step recipe for the New York cheesecake with the photo presented below will help you learn the basic principles and subtleties of creating this pastry masterpiece, and then you can safely begin experimenting on the taste and texture of your choice.
Ingredients
When it comes to cheese desserts, the first thing that comes to mind is the traditional New York cheesecake with mascarpone. The recipe involves such a huge amount of cream cheese that even the most passionate fans of this product will be satisfied. To make tart, you will need the best products that you can find. You should not be frugal here: this dessert is too simple, and all its ingredients will feel good in the end result.
Ingredients for cake:
- 165 g of white wheat flour;
- 3-5 g of baking powder;
- 135 g of butter of maximum fat content, and preferably homemade;
- 60 g of white or cane sugar;
- 40 g of yolks;
- 3 g of fine salt;
- 85 g of hazelnut flour.
To form the basis:
- 50 g of sugar;
- 30-50 g of butter with maximum fat content.
For the first part of the cream:
- 400 g of cottage cheese cream of the best quality;
- 90 g fat-free cottage cheese;
- lemon zest;
- 4 g of lemon juice;
- 135 g of chicken eggs (take a few pieces, beat them into the total mass and measure with the scales the right amount);
- 15 g of milk;
- 36 g of heavy cream;
For the second part of the cream:
- 170 g of natural whipping cream;
- 75 g of powdered sugar;
All products are designed for a shape with a diameter of 16 centimeters.
Cooking dough for cake
It is traditionally believed that in the recipe for the New York cheesecake, classic American cookies are used as the basis, and most often purchased. But allow yourself to get a little confused and make sand cake yourself, and then grind it into crumbs. It will not take much time, but the quality and taste indicators will simply skyrocket. After you try this gentle, but at the same time friable and crumbly dough with a rich nutty aftertaste, you will no longer return to a simple analogue. Making cake for the base is very simple:
- All ingredients that must be at the same temperature must be placed in the mixer bowl and mixed with a special nozzle for a tight dough. In the absence of a kitchen machine, you can knead the dough with your hands, just be sure to cool them before work and act very quickly.
- The consistency should result in some kind of plasticine. Put the dough on a baking sheet, previously covering it with paper or a baking mat made of silicone, and spread over the entire area. The thickness of the cake should be about 2 mm.
- Baking takes about 15 minutes at a temperature of 165 degrees. The cake will rise a little, become porous and brittle, and also slightly change color to a light caramel blush.
Cheesecake Foundation Formation
Now consider the classic recipe for New York cheesecake - with a photo and description. To prepare the base, we need cakes from the previous section, as well as a little butter and sugar.
Break the finished cake into small pieces and make crumbs out of it using a blender, grater or just rub it with your hands. Then add sugar and gradually introduce the oil, but not more than 50 g. The crumb will be moistened with fat, it will be a little better to keep the shape, and you will be able to mold the base from it.
It is better to cover the bottom and sides of the cheesecake mold with parchment, foil or prepare a “French shirt”. But if the baking ring has a non-stick coating, then nothing needs to be done. Put the crumbs of oil in the center of the mold and spread them to the edges with light movements. Form a small side and press it firmly to the ring, otherwise it may fall apart. Then place the base in the refrigerator for at least half an hour: the oil will solidify and the dough will clutch better. During this time, you just have time to cope with the filling.
Filling Technology
A step-by-step recipe for the New York cheesecake cannot be imagined without the basics. She gives incredible airiness, tenderness and creamy dessert. And its cheese-curd velvety structure will not leave you not a single chance, and you will obviously not be limited to one piece. Despite a decent list of components, preparing the filling is very simple. It is enough to have a good mixer and well-cooled components.
To start, mix the cream cheese, lemon zest and juice with a spatula. The movements should be light and smooth, no need to whisk - just mix lightly.
Enter the remaining ingredients of the cream, except for 170 g of cream and powder, and mix in the kitchen machine at low speed or just a whisk. Whip cream and powder until soft peaks in a separate bowl. Then combine both masses together. The filling should be homogeneous, shiny and not too liquid. From the scapula, it should fall in large drops, and not drain. If something went wrong, then put the mass in the refrigerator for 20-30 minutes and beat again. This will fix the situation a little, otherwise you will have to start all over again.
Variations of fillings
The recipe for the New York cheesecake is universal in that the filling can be changed depending on your taste preferences. Slightly change the set of ingredients - and you will get a completely new dessert:
- If you add a little berry juice or mashed potatoes to the mass, you can get just a fantastic flavor combination. Strawberries, cherries, raspberries and blueberries work well. The same thing can be done with fruits and even pumpkin.
- Fans of a rich taste can add melted chocolate to the filling, and a little cocoa as a base. Just two ingredients will turn a classic cheesecake into a fabulous chocolate dessert.
- If you want something "adult", then add a little alcohol and herbs to the pastries. The thrill is guaranteed. Do not worry, sometimes you can afford such a small gastronomic prank.
The subtleties of baking
The success of a New York cheesecake recipe is 90 percent dependent on proper baking. A small oversight can ruin the entire tart, so there should not be a miss.
To get started, remove the base from the refrigerator and put the filling in the center of the mold. With a spatula, spread the cheese-curd mass to the sides, leaving a small depression in the center.
Transfer the form to a baking sheet and fill it with boiling water for 70 percent of the volume. The cheesecake is baked strictly in a water bath, this will not allow moisture to evaporate from the filling, which will leave its texture soft and silky, and the surface of the tart will be perfect smooth, without cracks and fried patches. Put the baking sheet in a preheated oven (temperature no more than 130 degrees). Baking time will depend on the density of the filling. If you did everything correctly, then two hours will be quite enough. The middle of the finished tart will be quite elastic, but slightly tremble when tapping.
After baking, the cheesecake cools in the oven with a slightly open door. This process can take about three hours. But the wait is worth it. Be patient - and the best American dessert will amaze you with its exceptional taste.
Topings and design
How do you like the design of the tart shown in the photo? The New York cheesecake recipe allows you to combine absolutely any design method suitable for a traditional cake. Experienced confectioners even hide it under a ganache and fit it with mastic. Despite the fact that this dessert is good by itself, you can arrange it with topping. This will emphasize the taste of the ingredients hidden in the filling, as well as play in contrast. In addition, the colorful and beautiful design of the tart can make it more festive, which means that such a cheesecake is suitable for a major event as a main dessert. There are several decoration options:
- The easiest way: take a jar of any berry jam and put it on top of the cooled filling. A couple of hours in the refrigerator - and the tart can be tasted.
- Fresh berries and fruits look very advantageous as an decoration, just throw them on the filling in a chaotic manner and enjoy the taste of tart with sweet and sour notes.
- Do not forget about dry toppings: coconut, grated chocolate and confetti - everything can go into business.
Some valuable tips
- Do not try to replace the ingredients with analogues, otherwise you risk losing the whole exclusivity of the dessert.
- You can only replace hazelnut flour, in fact, any nut you like will do.
- The quality of cream cheese is the basis of the dessert's taste, do not skimp on a good mascarpone.
- The cottage cheese should be wiped through a sieve before use, this will leave the dessert structure soft and silky.