New York Cheesecake

Originated from Greece, cheesecake has undergone a lot of changes over the years. That's why in every country today they have their own tricks for baking a cheesecake. And, of course, every chef has personal secrets. Anna Verdina, food photographer and cooking enthusiast, bakes her cheesecake in a water bath. Your dessert will turn out tender, fluffy and creamy. Anya puts a lot of cherries on top of her cheesecake. It compliments the cream cheese filling perfectly. Plus, serving the cake looks so chic.  

Anna Verdina, food photographer and culinary enthusiast.


For crust

200gr shortbread cookies
100 gr butter

For filling:

750gr cream cheese
150 gr sugar
3 eggs
150 gr 33% cream


Best size spring form pan would be 20 cm. Make the shortbread crust. Use blender to finely ground the cookies. Melt butter and pour it in a bowl with cooky crumbs. Transfer this mixture on the bottom of your springform pan and press down using a spoon. Bake for 10 minutes at 180 degrees. Let it cool down. 

Wrap the pan, containing shortbread crust, in a few layers of foil, preparing for baking in water bath. Make the cream filling. All the ingredients have to be at room temperature. Mix sugar in the cream cheese. Add eggs one at a time, whipping each one well with a whisk. Pour in the cream and mix well. Spread out the creamy filling on top of your shortbread crust.

Preheat an oven to 160 degrees. Place your springform with the cheesecake into a deep baking pan, already containing boiling hot water. Level of water in the baking pan has to reach the middle of height of the cheesecake form. Bake the cheesecake for 60-80 minutes. The inside should still jiggle when the cheesecake is ready.

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