New York Cheesecake
New York Cheesecake is slightly different than what you may expect due to the base being made of sponge cake. Here is my version. Don't skip the sauce
The thing that makes a New York Cheesecake unique is the sponge base. That and the absence of frills. It stands on its merits as a beautiful creamy cheesecake. We serve it with Strawberry Sauce, as that is how I experienced it, and I am a sucker for strawberries with cheesecake.) But you can go with the original and serve it naked. Naked always works, or so I was told quite some years ago when things were in their right place and looked a lot better. Don't take my word for it though...if you cannot travel to New York for cheesecake, bring New York to you! Delish!
Need
-
Sponge base:
- 2 extra-large eggs
- ¼ Teaspoons cream of tartar
- 55 Grams raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 5 Drops doTERRA lemon oil BUY
- 50 Grams Cake flour sifted Recipe
- 40 Grams unsalted butter melted BUY
-
Filling:
- 500 Grams cream cheese, cubed (whole fat)
- 2 large eggs
- 150 Grams raw caster sugar BUY
- 40 Grams cornflour or cornstarch
- 2 Tablespoons vanilla bean paste BUY
- 300 Grams cream
Do
- 1
Preheat oven to 190°C and line the base of a 20-centimetre springform tin with baking paper. Butter the sides and lined base of the tin. Double wrap the base of the tin in foil, to prevent any water from getting inside when cooking the cheesecake in the water bath. Set aside.
- 2
Place the eggs, cream of tartar, caster sugar and salt into the Thermomix bowl and whip 8 minutes/37°C/Butterfly/speed 3/MC off.
- 3
Add vanilla and lemon oil and whip 20 minutes/ Butterfly/speed 3/MC off.
- 4
Add half the flour and incorporate 6 seconds/ Interval.
- 5
Add melted butter and remaining flour and fold through using a silicone spatula. Don’t over-combine, a few visible specks of flour are acceptable.
- 6
Pour into the prepared tin and bake for 12 minutes until just springing back when touched in the centre. Cool on a rack in the tin while you make the filling.
- 7
Reduce oven temperature to 170°C.
- 8
To make the filling place cream cheese, eggs, caster sugar, cornflour and vanilla paste into the Thermomix bowl and blend 20 seconds/speed 6. Scrape downsides of bowl and repeat.
- 9
Add cream and blend 20 seconds/speed 4.
- 10
Pour filing onto the base and place the cheesecake into a water bath that comes about halfway up the sides of the tin, making sure it does not come above the level of the foil. You can use a Combi Steam Oven for this as well set at the same temperature but with steam.
- 11
Bake the cheesecake for 60 minutes until just wobbly in the centre. If it still seems uncooked, leave in the oven for a further 10 minutes. Remove from the oven and do not touch it until it is at room temperature. Refrigerate until ready to serve.
- 12
Serve with Strawberry Sauce or other fruit sauce of choice.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
