The Original NY Cheesecake

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The Original NY Cheesecake

Print Recipe

A creamy and ultra smooth classic cheesecake recipe!

  • Prep Time: 55
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Method: import-018
  • Cuisine: R137

Ingredients

Units Scale

Crust
300 g Digestive biscuits
70 g melted butter
A pinch of cinnamon
1 teaspoon acacia honey (5ml)

Cream
500 g Robiola cheese
300 g fresh Ricotta cheese
150 g caster sugar
150 ml fresh cream
50 g natural yoghurt
4 eggs
1 grated lemon rind
1/3 vanilla bean
1/2 teaspoon pastry flour (2.5 g)
300 g chopped Sunsweet Prunes

Instructions

Crust

  1. Blend biscuits with cinnamon, honey and melted butter; work the dough with one hand.
  2. Place some of the dough in the casserole, shaping the edges first, then the bottom.
  3. Place the casserole in the fridge for at least 30 minutes

Cream

  1. Mix Robiola cheese with sifted ricotta cheese.
  2. Stir and add yoghurt, sugar, grated lemon rind, vanilla, eggs (one at a time), cream and -for last- sifted flour.
  3. Pour half of the cream in the casserole and add ¾ of the prunes, then pour the rest of the cream.
  4. Bake in pre-heated oven at 160°C for 55 minutes, keeping the oven door open for a further 5 minutes, to let the steam out.
  5. 10 minutes before it finishes baking, decorate the top with the remaining prunes.

Cooling and Tasting

  1. Remove the cake from the oven and let it cool down for at least 3-4 hours, then place it into the fridge for another 2-3 hours.
  2. Take it out of the fridge 20 minutes before serving.

The cake can be decorated with raspberry or strawberry marmelade, fruit or chocolate.
It is to be consumed by a maximum of 2-3 days and preserved in the fridge.

Notes

California Bakery

Nutrition

  • Calories: N/A
Print

The Original NY Cheesecake

Print Recipe

A creamy and ultra smooth classic cheesecake recipe!

  • Prep Time: 55
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Method: import-018
  • Cuisine: R137

Ingredients

Units Scale

Crust
300 g Digestive biscuits
70 g melted butter
A pinch of cinnamon
1 teaspoon acacia honey (5ml)

Cream
500 g Robiola cheese
300 g fresh Ricotta cheese
150 g caster sugar
150 ml fresh cream
50 g natural yoghurt
4 eggs
1 grated lemon rind
1/3 vanilla bean
1/2 teaspoon pastry flour (2.5 g)
300 g chopped Sunsweet Prunes

Instructions

Crust

  1. Blend biscuits with cinnamon, honey and melted butter; work the dough with one hand.
  2. Place some of the dough in the casserole, shaping the edges first, then the bottom.
  3. Place the casserole in the fridge for at least 30 minutes

Cream

  1. Mix Robiola cheese with sifted ricotta cheese.
  2. Stir and add yoghurt, sugar, grated lemon rind, vanilla, eggs (one at a time), cream and -for last- sifted flour.
  3. Pour half of the cream in the casserole and add ¾ of the prunes, then pour the rest of the cream.
  4. Bake in pre-heated oven at 160°C for 55 minutes, keeping the oven door open for a further 5 minutes, to let the steam out.
  5. 10 minutes before it finishes baking, decorate the top with the remaining prunes.

Cooling and Tasting

  1. Remove the cake from the oven and let it cool down for at least 3-4 hours, then place it into the fridge for another 2-3 hours.
  2. Take it out of the fridge 20 minutes before serving.

The cake can be decorated with raspberry or strawberry marmelade, fruit or chocolate.
It is to be consumed by a maximum of 2-3 days and preserved in the fridge.

Notes

California Bakery

Nutrition

  • Calories: N/A
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Print

The Original NY Cheesecake

Print Recipe

A creamy and ultra smooth classic cheesecake recipe!

  • Prep Time: 55
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Method: import-018
  • Cuisine: R137

Ingredients

Units Scale

Crust
300 g Digestive biscuits
70 g melted butter
A pinch of cinnamon
1 teaspoon acacia honey (5ml)

Cream
500 g Robiola cheese
300 g fresh Ricotta cheese
150 g caster sugar
150 ml fresh cream
50 g natural yoghurt
4 eggs
1 grated lemon rind
1/3 vanilla bean
1/2 teaspoon pastry flour (2.5 g)
300 g chopped Sunsweet Prunes

Instructions

Crust

  1. Blend biscuits with cinnamon, honey and melted butter; work the dough with one hand.
  2. Place some of the dough in the casserole, shaping the edges first, then the bottom.
  3. Place the casserole in the fridge for at least 30 minutes

Cream

  1. Mix Robiola cheese with sifted ricotta cheese.
  2. Stir and add yoghurt, sugar, grated lemon rind, vanilla, eggs (one at a time), cream and -for last- sifted flour.
  3. Pour half of the cream in the casserole and add ¾ of the prunes, then pour the rest of the cream.
  4. Bake in pre-heated oven at 160°C for 55 minutes, keeping the oven door open for a further 5 minutes, to let the steam out.
  5. 10 minutes before it finishes baking, decorate the top with the remaining prunes.

Cooling and Tasting

  1. Remove the cake from the oven and let it cool down for at least 3-4 hours, then place it into the fridge for another 2-3 hours.
  2. Take it out of the fridge 20 minutes before serving.

The cake can be decorated with raspberry or strawberry marmelade, fruit or chocolate.
It is to be consumed by a maximum of 2-3 days and preserved in the fridge.

Notes

California Bakery

Nutrition

  • Calories: N/A

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