The best New York Cheesecake

IMG_0032.jpgThe best cheesecake of the world, there is no doubt. Warning: only suitable for brave people!!

I think one cannot say how many different cheesecake recipes do exist in the world. Moreover, these cake has became one of the most commons and normal ones that can be found in many restaurant, cafes, etc. But for me, this is the CHEESECAKE in capital letters!!

IMG_0007From all the versions of cheesecakes this one, with origin in Manhattan, is one of the best. It is also one of the least know in Europe, and I cannot understand why.

IMG_0024.jpgThis recipe of New York cheesecake will make you lose your mind, it is definitely the best one. And if you don’t trust me, just make it and try it. If you know a better one, then post it in the blog’s comments. I will be happy to try it. But, as I already warned you, this is not a light cake. You must be really brave if you aim at finishing a piece of this cake.

IMG_0023To give credence to my word, here I put my confession #4, I am crazy about cheesecakes. I love them all, in all the different ways and flavours. I have never tried a cheesecake that I didn’t like. Suspicious, right? Well, I think that is a proof of my experience with cheesecake to base my affirmation on 🙂

You wonder why do I like cheesecakes so much? I don’t know, maybe it’s because of my cheese addiction. But the truth is that this cake doesn’t taste like cheese at all. So if you are one of those persons who doesn’t like cheese smell and taste, that cheesecake is perfect for you. It is really soft taste, very creamy and you will barely relate it with any other cheesecake you tried before.

IMG_0018.jpgAnd now sit down because I am going to explain youth stories. When I started out baking cakes, this was one of the first cakes I did. I baked it to bring it to a friend’s party. They were all so fascinated with this cake, that later on, I baked it again for my future brother in law birthday.

IMG_0035.jpgWell, my brother in low Albert, was delighted with this cake that he was asking for it every year for his birthday. And I was making it for several years, until I moved to Munich and I could not do it anymore. Although, all years I’ve been thinking in this cake and how enthusiastic was he about it.

IMG_0040.jpgAnd today is his birthday, so that is the only way I found to make for him again the cheesecake. But if you want to eat a cake dear brother in law… DIY!!

New York Cheesecake

1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Ninguna valoración todavía)
Serves: 10-12 portions (26cm Ø pan).
Cooking Time: 20 min. Total: 1h 30min (plus refrigerating time)


  • For the biscuit base:
  • 300 g of biscuits (digestive type)
  • 100 g butter
  • 50 g walnuts
  • 1 Tbsp vanilla extract (optional)
  • For the cheese cream:
  • 6 eggs and 2 yolks
  • 200 g sugar
  • 600 g cream cheese (phyladelphia) at room temperature
  • 500 g whipping cream
  • 1 greek style yogurt
  • 3 Tbsp general purpose flour
  • For the topping:
  • 120 g blueberry jam
  • 120 g raspberry jam
  • 2 Tbsp water
  • 250 g fresh blueberries



First, I want to tell you that I recommend preparing this cake one day in advance. It needs a lot of time in the fridge (at least 2h) to have the right consistency, so take that into account when you plan to make it.


Preheat the oven at 180ºC. Grind the biscuits and the walnuts. Mix together and add the butter previously melted. Stir in well until combined. Add vanilla extract and stir.


Spread the mix over the cake pan base and walls. Bake during 10 minutes so that it becomes hard and dry.


Remove the pan from the oven and let it cool. Keep the oven on while preparing the cream cheese mix, it will be very fast.


Beat the eggs and the yolks together, add sugar and beat until makes some foam. Stir in cheese cream and combine. Add whipping cream, the yogurt and the flour. Stir well until flour is incorporated.


Pour the mix over the biscuit base, cover the pan with aluminium film and bake it at 180ºC during 90 minutes. It needs a lot of time in the oven, as usual, time depends on the oven. Make sure using a wood stick to check that the dough is dry before stopping the oven. Once is done let it cool inside the oven with the door slightly open, don’t put it out automatically or the cake can crack. Once it is cooled, refrigerated for at least 2 hours. If it is overnight is better.


Once the cake is chilled, start preparing the topping. To do so, in a small pan heat the mix of jams with the water together. When it gets some temperature, add fresh blueberries and remove from heat. Spread the mix immediately over the cake surface and refrigerate for about 30 minutes.


Cake must be stored in the fridge and is better served cold.


And now is your time for proving you are brave, take a piece and try to finish it!

Sweet dreams,

1948693098513013220916    path4138


You Might Also Like

No Comments

Vuestros comentarios son mi alegría! Dime qué piensas de esta receta!!

%d bloggers like this: