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Recipe: Tasty New york style Cheesecake with berry reduction

New york style Cheesecake with berry reduction. Check Our Step-By-Step Guide To Cook Different Styles Of Cheesecake Recipes! Meanwhile, take the berries (I suggest starting by the cherries, then the blueberries and last but not least the strawberries) and mix them in a pot with the sugar and a bit of water. Repeat with another sheet of foil for insurance.

New york style Cheesecake with berry reduction Strawberry sauce might be the more traditional topping, but when it comes to berries, blackberries have my heart. And just look at how massive these guys are. Classic New York-style cheesecake served with a deliciously tangy mixed berry coulis. You can cook New york style Cheesecake with berry reduction using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of New york style Cheesecake with berry reduction

  1. Prepare 3 (8 ounce) of cream cheese packages.
  2. Prepare 3 of eggs.
  3. It's 2 of egg yolks.
  4. It's 1 1/2 cups of natural yogurt.
  5. You need 1 1/4 cups of sugar.
  6. It's 1 tbs of Vanilla extract.
  7. You need 3 tbs of all purpose flour.
  8. It's 1 1/2 cups of heavy cream.
  9. You need of For the base:.
  10. You need 2 packages of graham crackers.
  11. Prepare 50 grams of Butter.
  12. Prepare 1 tbs of Vodka.
  13. Prepare 1 pinch of salt.
  14. Prepare 2 teaspoons of sugar.
  15. It's of For the reduction:.
  16. It's 1 1/2 cup of Blueberries.
  17. It's 1 1/2 cup of Strawberries.
  18. It's 1 cup of sugar.
  19. You need 1 cup of cherries.

This is a restaurant quality dessert you can easily bake in your own kitchen! Pulse the Graham crackers in a food processor or blender until finely ground. Put in a large bowl and stir in the sugar and salt. Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until.

New york style Cheesecake with berry reduction instructions

  1. First, heat up the oven up to 300 F and grease the container in which you will make the cheesecake..
  2. In a bowl or a mixer crack the graham crackers and pulverize them until they resulting product looks like flour. Then, ad in the butter, sugar, salt and vodka, and mix until it looks and feels like a paste. Spread and compact this paste in the base of the container, and bring it to the oven for 10 minutes. Poke small holes in the dough with a fork, so as to prevent it from cracking in the oven..
  3. In a bowl, mix the cream cheese (which MUST be at room temperature. You want it soft, so as to make a smooth mixture) with the yogurt and the sugar. Add in the Vanilla and the eggs and egg yolks. Then beat in the flour and the heavy cream. The resulting mix should be soft and smooth, with some small pieces of cream cheese in between..
  4. Take the base out of the oven and pour the cheesecake batter over it, taking care to even it out. Leave the cheesecake to cook for an hour and 25 minutes at 325 degrees Fahrenheit..
  5. Meanwhile, take the berries (I suggest starting by the cherries, then the blueberries and last but not least the strawberries) and mix them in a pot with the sugar and a bit of water. The mixture will start to gurgle, and when the texture is of that of jam, add the Vodka and let it set for 5 minutes. All in all this process shouldn't take more than 30 minutes..
  6. Once done, leave the cheesecake in the fridge overnight, and serve with the sauce you made..

Recipe by: Chef John "This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools." Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Refrigerate the berry sauce until cold. Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached. You may also like: Macerated Berries with Greek Yogurt Whipped Cream; New York-Style Cheesecake Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven.

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