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Step by step recipe for my fluffy cheesecake

New York Cheesecake with Tanya Pucci
New York Cheesecake with Tanya Pucci

Do you like cheesecake? Then I suggest you to try this very tasty and fairly simple recipe. This cheesecake turns out to be very fluffy. I have already tried many cheesecake varieties but this one remains my favorite. So, I’m sharing my secrets to cook my New York delight.

The following ingredients are meant for a baking tin with a diameter of 18-20 cm.

Let’s prepare the cookie crumb crust for the cake batter, you will need:

  • 250-300 gr. shortbread cookies. I use ‘Digestive’ cereal cookies, quite common in Italy.
  • 120 g of melted soft butter
  • a pinch of cinnamon

Grind cookies into a crumb blender, add cinnamon, mix shortbread crumbs with soft butter. It is important to achieve the correct consistency, sometimes you have to add a little more cookies or butter.

Cover the bottom of the baking tin with parchment paper greased with butter. We begin to press the mixture along the edges of the form, then the middle. I advice to use a spoon or glass to achieve a strong flat base. We put the baking tin in the refrigerator and in the meanwhile we start cooking the cheese cream.

For the cheese cream you will need:

  • 250 g Ricotta cheese
  • 250 g Philadelphia cheese
  • 120 g. Natural yogurt (no sweet)
  • 2 Eggs
  • a spoonful of cornstarch that will help to prevent cracking during the cooking process
  • add sugar by eye (about 4-5 tablespoons)
  • The lemon peel of half a lemon

Separately, beat the egg whites in a foam (save the yolks for later).

cheesecake beat the egg whites
Beat the egg whites

In another bowl, with a mixer at a low speed, mix: ricotta cheese, natural yogurt, sugar and 1 yolk. Beat everything gently then add Philadelphia cheese, lemon peel, cornstarch and a second yolk. You can adjust the amount of sugar to your taste. At a low speed mix very well.
Next step: add manually and very carefully the egg whites we beat before.
Pour the cream cheese on the cookie crumb crust and put all in a preheated oven to 160 degrees.

The cream cheese on the cookie crumb crust

I bake for about 30 minutes at 160 degrees and then 25 minutes at lower temperature (120 degrees) to avoid burning the top of the cake. Leave your cake to rest in the oven for 1 hour then let it cool completely at room temperature. Leave it in the refrigerator for a complete night.
Top with jam and add garnish with berries or use your imagination for decor and topping.
Enjoy your meal!

New York delight
New York delight