The best cheesecake, cheesecake, cheesecake!!!!! I cannot tell you how many times my sister and I tried to come up with a decent cheesecake. She did a lot of research; online, in books, etc. until after trial and error, we made this recipe.Jump to Recipe
About 2 years of failed cheesecakes -and our brothers trying to tell us they weren´t as bad- went by until one day (after several changes in our recipe) we finally got it the way we wanted it.
Even if it doesn´t seem like it, cheesecake first originated in ancient Greece, back then it was considered a good source of energy and it would be made by heating up cheese in a pot along with honey and flour, to then let it cool down.
Ever since then, cheesecake has evolved to the one we know nowadays, which also has many variants. Desde ahí, se realizaron muchas modificaciones para obtener la receta del clásico cheesecake que conocemos hoy en día, que también tiene muchas variantes.
The recipe we give you here is for the New York Cheesecake, which is famous for being soft and somewhat acid. It is really easy to make, but it is a long process, but I can assure you the wait is totally worth it.
Cheesecake in our family, has a lot of history since it was one of the first desserts we ever tried to make. Usually we make it for birthdays, or celebrations, but also when we just feel like eating it. This is our brother´s favorite dessert and that´s why we have worked so much on this particular recipe and changed so many things along the way.
One of the first few times I ever tried a cheesecake was at the movie theater, it was one of those frozen ones that come in boxes. I thought it was delicious back then, even though now I know I was just an impressionable child. I recall from then on I wanted to eat cheesecake everytime our parents took us to the movie theater, and if it was just them on their own I would ask them to bring me back some cheesecake.
I have to say that if you´re on a diet or you´re one of those people that eat these things with guilt, then cheesecake is not for you because this recipe calls for a lot of cream cheese. It is also true you can substitute some ingredients but the thing is it won´t be the same. It is best to make it with all the ingredients in the following recipe and carefully follow the directions specially when it comes to baking so you get a great looking cheesecake.
- 25 pieces (3.5 oz) (100 gr) Graham crackers* type cookies
- 17 pieces (1.8 oz) (50 gr) Ritz* type savory cookies
- 1 tbsp (0.50 oz) (14 gr) packed brown sugar
- 1 tsp cinnamon ground
- 1/2 tsp ginger ground
- 1/2 C (4 oz) (112 gr) unsalted butter soft or melted
- 1/3 (1.40 oz) (39 gr) Chopped nuts optional
- 30 oz (850 gr) (usually 4 1/2 packs) cream cheese at room temperature
- 1 1/4 C (8.80 oz) (250 gr) granulated sugar
- 1/2 C (4 fl oz) (120 ml) whipping cream
- 4 eggs medium size
- 2 tsp (0.34 fl oz) (10 ml) vanilla extract
- The juice of 1 lime or 1/2 lemon
- 1 1/2 tbsp (0.42 oz) (12 gr) all purpouse flour
- 1 1/2 tbsp (0.42 oz) (12 gr) corn starch
- 1 C (8.50 oz) (240 gr) sour cream
- 1/4 C (2.12 oz) (60 gr) sour cream
- 2 tbsp (1 fl oz) (30 ml) whipping cream
- 1 tbsp (0.53 oz) (15 gr) granulated sugar
- The juice of 1 lime or 1/2 lemon
- 2 C berries (raspberries, strawberries, blueberries and blackberries) fresh or frozen
- 1/2 C (3.52 oz) (100 gr) granulated sugar
- 2 tbsp (0.56 oz) (16 gr) corn starch
- 3 tbsp (1.52 fl oz) (45 ml) water
- The juice of half a lime or 1/4 lemon
Preheat the oven to 356° F (180º C). Line a round detachable pan of about 9 inches (23 cm) in diameter with parchment paper.
Ground the two types of cookies in the blender or in a food processor until you get a fine powder, and then place that in a big bowl.
Add in the brown sugar, cinnamon, ginger and nuts. Add in the butter and mix using your hands until you get a sand like mixture.
Place this in the pan and even out using your hands to make the crust. Bake at 356º F (180º C) for 5 minutes.
In a big bowl, using a mixer cream together the cream cheese, sugar and the whipping cream for 3 min. until you get a soft mixture.
Incorporate the eggs and then add in the vanilla extract and lime juice and mix for another minute.
Lastly mix in the flour, corn starch and sour cream and keep beating for 2 more minutes until you get a soft creamy mixture.
Pour this carefully onto the already cooled cookie crust.
Pour 3 cups of water in a big cake pan and place a metal kitchen grid over it, so that the cheesecake doesn´t have direct contact with the water. Then place the cheesecake on top of the grid and put it all like that in the oven (this way the cheesecake will bake in a double boiler).
Let the cheesecake bake for 30 min. at 356°F (180º C) and then drop the temperature to 325°F (160º C) and bake for another hour aproximately (depending on how runny you want the inside to be).
Once the cheesecake has a slightly gold soft surface, turn off the oven but let the cheesecake inside it to cool down completely for 2 hours aprox. This step is crucial, for this way the cheesecak won´t suffer a drasctic temperature change and won´t crack on the surface.
Once the cheesecake is at room temperature, take it out of the oven and out of the pan, to refrigerate it for at least 3 hours or overnight.
In a small bowl, mix all of the ingredients to get a creamy mixture. Spread this over the cooled cheesecake.
Place the berries in a small pot over medium heat along with the sugar and cook, stiring occasionally for 8 minutes for the berries to loose shape.
In a glass, mix the corn starch and water and then inorporate that into the berries mixture, this will make it all thicken a little more. Add the lime juice and mix for 2 more minutes until you get the desired consistency.
Turn off the heat and let it cool completely before using it.
Decorate the cheesecake with this compote however you prefer.