{"id":26050,"date":"2025-04-16T17:06:21","date_gmt":"2025-04-16T15:06:21","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26050"},"modified":"2025-04-16T17:06:21","modified_gmt":"2025-04-16T15:06:21","slug":"classic-new-york-cheesecake-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/classic-new-york-cheesecake-recipe\/","title":{"rendered":"Classic New York Cheesecake Recipe"},"content":{"rendered":"
\"cheese

Cheesecake<\/p><\/div>\n

Today, a recipe that everyone agrees on: the cheesecake<\/strong>, and more specifically the New York version, the most famous and appreciated. A perfect Classic New York cheesecake recipe,<\/strong> which, as its name suggests, is an essential dessert from the United States.<\/p>\n

The real traditional cheese cake<\/strong> is prepared with American cream cheese, the famous Philadelphia.<\/p>\n

For the crust, Graham crackers and Digestive cookies are the most commonly used, but personally I prefer speculoos or a mixture of the two, which adds a unique touch of flavor.<\/p>\n

An iconic American cake made with cheese<\/span>
\nCheese<\/strong>
\nCake<\/strong><\/p>\n

\"cheesecake<\/p>\n

Tips and Tricks<\/h2>\n

Use ingredients at room temperature<\/h3>\n

It is essential to take the cheese out of the refrigerator in advance so that it returns to room temperature before starting the recipe. If it’s cold, you’ll have to beat it longer, which can lead to the formation of small lumps. Cheese at room temperature will be easier to smooth, and you’ll get a cheesecake with a nice smooth and creamy texture.<\/p>\n

Do not whisk the cheesecake mixture vigorously<\/h3>\n

Mix the ingredients gently to keep the mixture creamy and smooth.
\nIf you whisk too much, the mixture will become liquid and may crack during baking. You will then lose the melting aspect of the cheesecake.<\/p>\n

Add the eggs one by one, mixing gently between each addition. You can also beat them lightly before incorporating them.<\/p>\n

\"Light<\/p>\n

Do not open the oven before the baking time is up.<\/h3>\n

As with sponge cake, molly cake, or any other cake that rises in the oven, it is very important not to open the oven door before the end of baking, or at least before 3\/4 of the time. Otherwise, the cheesecake may fall or crack on top.<\/p>\n

Detach the cheesecake from the sides of the springform pan.<\/h3>\n

At the end of baking, if the cheesecake is stuck to the sides of the mold, run a knife all around. As it cools, it will slightly retract. If it’s still attached to the edges, this can cause cracks on top.<\/p>\n

\"New<\/p>\n

Video recipe<\/h2>\n