Melt in your mouth New York Cheesecake

CREAMY, MELT IN YOUR MOUTH GOODNESS!

The slight sour taste of the berry compote with the creamy New York cheesecake is insanely delicious! Literally the most delicious cheesecake I have ever had.

Berry compote goes extremely well with creamy New York cheesecake, I highly recommend this duo. The slight sour taste of the berries complements the sweet, creamy taste of the cheesecake.

This is literally the ONLY cheesecake recipe that I make. I absolutely love this cheesecake so much, words can’t even describe! I’ve made it on numerous special occasions and every person who has tried it raves about how delicious it is! I think that’s because of the many different creams in the recipe! There are never any leftovers when I make this cheesecake.

DISCLAIMER: This is not my original recipe however I just HAD to add it to my blog because for me there is no other cheesecake recipe better than this. Please find the original recipe here, I think half the views on this video are from

Melt in your mouth New York Cheesecake

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Serves: 10
Prep Time: 45 minutes Cooking Time: 2 hours

Ingredients

  • 120gg Ginger Snap Biscuits
  • 60g Melted butter
  • 400g Cream cheese
  • 120g Granulated sugar
  • 200g Creme fraiche
  • 150ml Heavy cream
  • 2 Eggs
  • 2 Tbsp Corn starch
  • 1.5 Tbsp Vanilla extract
  • 1/4 Lemon juice
  • 18cm Round cake tin
  • Berry compote:
  • 200g Frozen raspberries (or any frozen berries of your choice)
  • 40g Granulated sugar
  • 1 Tbsp water

Instructions

1

In a bowl, crush the biscuits until fine, you can use a food processor for this. Add the melted butter to the crushed biscuits and combine. Transfer the mixture to the cake tin and spread until it evenly covers the bottom of the cake tin.

2

Rub a thin layer of butter on the inside of the cake tin and line with baking paper. Cover the outside of the cake tin with tin foil all around and put the cake tin in the freezer while you prepare the rest of your ingredients

3

Add the cream cheese and sugar to a mixing bowl and mix with a whisk until the sugar has dissolved. Add in the creme fraiche and combine until smooth, stir in the heavy cream and combine until smooth.

4

Add in the 2 eggs, cornstarch, vanilla extract and lemon juice and mix until smooth. Transfer the mixture to the cake tin you prepared earlier and swoosh around so the mixture is flat.

5

Pre-heat your oven to 180 degrees C. In the oven, add hot water to a baking tray and put the cake tin on the tray. Bake for 30 minutes.

6

DO NOT open the oven at any point while the cheesecake is baking. This will mess up the temperature in the oven and ruin your cheesecake

7

After 30 minutes, reduce the oven to 150 degrees C and bake for a further 30 minutes. After this, turn off the oven and leave the cake in the oven for 1 full hour. Don’t open the oven!

8

Now that oven time is up, you may remove the cake from the oven, allow to cool and then refrigerate for 6 hours before serving

9

For the berry compote: Add the frozen berries to a microwavable bowl with the sugar and the water. Cover with cling film (saran wrap) and microwave for 4 minutes.

10

After 4 minutes, remove the mixture from the microwave and sieve into another bowl. Be sure to use a spatula or spoon to really push the mixture through the sieve until only dry paste is left in the sieve. Serve with the cheesecake and enjoy!

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