NY Strawberry Cheesecake Homemade Easy Recipe
Ingredients
Method
For the strawberry topping
- Blend half of the strawberries with a tablespoon of maicana and a tablespoon of vanilla.
- Add the remaining finely chopped strawberries and cook for a further 5 minutes over medium heat, stirring continuously.
- Place in a saucepan over medium heat for 10 minutes, stirring constantly.
- Let cool to room temperature and serve topping to the cheesecake.
Mould preparation
- Grease the cake tin and line the sides with greaseproof paper.
- Wrap the outside of the pan with aluminium foil. This is very important as the baking will be in a bain-marie inside the oven.
To make the cheesecake base
- Place the biscuits and the caster sugar in a food processor. Grind for two minutes or until the biscuits are pulverised.
- Add the melted butter, the zest of one lemon and process again for a couple of minutes.
- Transfer this mixture to the mould, and press the dough with your hands to create an even base.
- Refrigerate for 10 minutes.
To make the cheesecake
- Place the cream cheese in the mixer, mix for three minutes on medium speed.
- Add the vanilla essence and sugar. Beat at the same speed for two more minutes.
- Finally, add the heavy cream, cream, salt and eggs. Mix again for a couple of minutes.
- Pour the cream into the mould. Set aside.
- Using a large baking dish, pour two and a half cups of water. Place the cheesecake pan into this pan.
- Bake the cheesecake in the oven for 30 minutes at a temperature of 180ºC, then lower the temperature to 150ºC and continue baking for 30 minutes more.
- Remove from the oven and leave to cool for 20 minutes.
- Finally, top with the Strawberry topping. Place in the fridge for 15 minutes.
- Serve as a snack or dessert with any meal.