Who hasn’t dreamed of sinking their fork into a generous slice of New York Cheesecake? This iconic dessert, hailing from the Big Apple, is a true symbol of American baking: a crunchy, buttery cookie base, a dense and velvety cheese-based cream, and an irresistible aroma of vanilla and lemon.
The version I am sharing is the classic one, but with a lighter touch thanks to the use of robiola and ricotta cheese. It is perfect as an after-dinner treat, but also for an afternoon snack or a gourmet break. While the preparation is not difficult, it does require some care, especially regarding the slow baking and cooling stages.
The beauty of this cheesecake is its versatility: you can decorate it with berries, jam, chocolate, a berry coulis, or simply leave it as it is… in short, a recipe that wins you over at the first bite!
The quantities for this New York Cheesecake recipe are for a 8-9 inch (20/22 cm) deep springform pan like these.
Finely grind the biscuits using a food processor. Transfer them to a bowl and add the honey, cinnamon, and melted butter. Work the mixture with your hands until it becomes a compact and uniform dough.
Line the base and inner sides of the pan with half of the mixture, pressing it well with your fingers up to the edge. Use the remaining mixture to create the bottom, compacting it thoroughly. Refrigerate the pan for at least 30 minutes. Note: these quantities are for a 8-9 inch (20/22 cm) deep pan; a springform pan is essential to prevent the cake from breaking when removed.
In a large bowl, mix the robiola with the ricotta. Add the yogurt, sugar, grated lemon zest, vanilla, and eggs. Finally, fold in the sifted flour. Whisk until you obtain a smooth and relatively fluid batter.
Pour the filling over the crust in the pan. Bake in a preheated static oven at 160°C (320°F) for 50 minutes. Once done, leave the oven door slightly ajar for another 5 minutes to allow moisture to escape.
Remove the cheesecake from the oven and let it cool at room temperature for at least 3-4 hours. Then, refrigerate for at least 3 hours, preferably overnight.
Take it out of the fridge about 20 minutes before serving. You can decorate it with jams, ganache, fresh fruit, or berry coulis. I sometimes serve it with a wild berry sauce or simply with fresh strawberries and blueberries as seen in the photos.
The New York Cheesecake has ancient roots but became famous in the 1950s thanks to a Brooklyn bakery. Unlike the chilled European version, the American cheesecake is oven-baked and requires a long resting period to achieve its signature dense and velvety texture. The real secret? Patience during the cooling process!
