step-by-step recipe

New York Cheesecake

I love cheesecake.

I know, I know, I love too many things but it just happens to be so…

Yogurt, milk-shakes, cheesecakes – that all makes my world go round.

A few months ago I prepared this delicious Grated Cheesecake and I received some very positive feedback. So I think it’s the highest time to add a new piece into the cheesecake collection.

New York Cheesecake – I’d never had that one before.

After I tasted it, I have this to say:

If New York had nothing else to offer but this cheesecake it would be worth visiting for this piece of sweet pleasure alone.

And you know what?

Let’s prepare it at home – that will be fun!

These are our ingredients.

(Do you like the recipe card? I hope you do – then the four zillion hours I spent making it hasn’t been lost.)

1. In a food processor process whole cookies (waffles) until they are crumbs.

Yes, that is my food processor you are looking at right now – I’m very much into the prehistorical style of cooking.

2. Pour the crumbs into a medium bowl.

3. Add the sugar (1/4 cup – 50 grams).

4. In a small pot, melt the butter over medium-low heat.

5. Pour the butter into the bowl …

6. … and combine all the ingredients.

7. Now grease or spray a 9 inch (23 cm) springform pan.

8. Fill the pan with the crumbly mixture.

9. Using a measuring cup press the mixture over the bottom …

… and about 1 inch (2.5 cm) up the sides of the springform pan.

10. Cover and refrigerate while you make the filling.

11. In the bowl of your electric mixer place the cream cheese, sugar (1 cup – 200 grams) and flour.

12. Beat on medium speed until smooth (about 1 minute).

13. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.

14. Scrape down the sides of the bowl as you go.

15. Add the whipping cream, lemon zest and the vanilla extract and beat until incorporated (about 1 minute).

16. Remove the crust from the fridge and pour in the filling.

17. Place the cheesecake pan on a larger baking pan and place in the oven.

18. Bake at 350 F (177 C) for 15 minutes. Then reduce the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.

19. Remove from the oven and place on a wire rack.

(There was a storm going on behind the window as I was taking this picture – so I was struggling, struggling with the light.)

20. I also ran a knife around the inside edge of the pan to loosen the cheesecake (this procedure helps prevent the surface from cracking as it cools).

21. In a medium bowl mix the sour cream, sugar (2 tablespoons – 30 grams) and the vanilla.

22. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.

23. Remove from the oven and let cool (this cheesecake tastes best after being refrigerated for about 12 hours).

I garnished the top of the cake with some canned strawberries and strawberry sauce and ate it in about three microseconds.

Enjoy, dear friends, it’s a very nice experience.

(This lovely recipe was adapted from Joyofbaking.com.)

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Meringues With Coffee Filling

Let me introduce my most favorite cookies to you – if these can be called cookies.

I’d rather call them ‘wondrous sensations of supernatural origin’.

Yeah!

That’s what I’d call them.

Oh, and there’s a confession I have to make regarding me and my relation to these gems.

Frankly, I have been addicted to meringues for about 29 years.

Okay, not exactly 29, I was probably fed milk for the first year of my life.

So let’s say – for 28 years.

My love for these beauties was so strong that I learned how to make them early in my life. It just became too life-threatening to rely on a store and whether they had them or not.

Well, I guess this all pretty much explains how gorgeous they are.

SO LET’S MAKE THEM!

These are the ingredients.

I recommend using very fresh eggs.

1. Separate egg yolks from whites.

2. Pour 1 1/2 cup (170 grams) sugar into the bowl with the egg whites.

3. Mix with a whisk until incorporated.

4. Then pour a little water into a medium pot.

Place the pot on a stove, heat it up and let simmer – because we need steam now.

5. Place the bowl with the egg whites over the pot with simmering water and using a hand mixer, whisk the mixture on slow speed for about 15 minutes.

(If we placed the egg whites over direct heat they would turn into scrambled egg whites… and we don’t want that to happen.)

6. Remove from heat.

This is what we are going for – soft peaks.

Now, try to find a piping tip that resembles this one.

7. Fill the piping bag (or whatever you use for piping) with the egg-white mixture.

8. Line a baking sheet with parchment paper.

9. And start piping. I have achieved this shape by creating 4 small heaps very close to each other – so that they are touching each other.

10. Preheat the oven to (only!) 266 F (130 C).

11. Place the sheet into the oven, bake at 266 F (130 C) for 10 minutes, then reduce the temperature to 212 F (100 C) and bake for 50 minutes.

12. Rotate the sheet halfway through the baking period.

13. Meanwhile, mix the egg yolks with the rest of the sugar.

14. Using a hand mixer again, whisk them over the pot of simmering water for about 15 minutes.

15. Remove from heat.

16. Add the cocoa and coffee and mix just until incorporated.

17. Let cool completely, then add the butter and mix again until well combined and smooth.

18. Remove the cookie shells from the oven and let cool.

19. Fill the piping bag with the coffee filling and – using the same piping tip as for the shells – pipe the mixture onto a shell.

20. Now place another shell onto the filling – both shells have flat sides facing down.

And that’s it.

Easy, right?

And yummy… mmmmmmmmmmm.

Enjoy, dear friends!

And now let’s all sing in unison this world-famous song:

‘Thank you for the music sugar, the cookies we’re eating
Thanks for all the joy they’re bringing
Who can live without it, I ask in all honesty
What would life be?
Without sugar or a cookie what are we?
So I say thank you for the sugar
for giving it to me…’

Thank you!

(This recipe makes about 16 cookies – it vastly depends on how much licking is involved in the whole process.)

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