New Yooooork, oooh New York! New York is the trip I want to make, sooner rather than later, it's the one place I really want to go and still haven't been able to. Anyway enough of this, why I am talking about this now? Well it's because of today's recipe, a lovely New York Cheesecake. Maybe not the most traditional one (as it has 2 lemon yogurts and mascarpone) but it's light, fluffly and incredibly tasty! You have to give it a go.
For the Crust
300gr Digestive type of biscuits
60gr of melted unsalted butter
For the Filling
500gr Philadelphia cheese (full fat not light)
250gr mascarpone cheese
3 large eggs
2 lemon yogurts
80gr plain flour
150gr caster sugar
15 gr baking powder
Crush your biscuits in a food processor (or in a mortar) and mix well with the previously melted butter. Transfer to a 9-inch (23 cm) springform pan (mine was a bit smaller which is why it's SO TALL!). Press well over the bottom and sides. Some people now bake it for about 10 minutes and then put it in the fridge, I didn't but I wanted to note it in case you do it differently.
Preheat oven to 170ªC.
Start preparing the cheese mixture. Sift together flour and baking powder in a bowl and set aside.
In a large bowl (or in your mixer bowl) beat your eggs, add the Philadelphia cheese and the mascarpone cheese over medium speed without stoping mixing. Add the 2 yogurts and sugar, keep beating thoroughly to make sure all is well mixed. Add the flour mixture. Mix until all is well combined, I think it's worth tasking it at this point to make sure the flour is well combined and you can't taste it in your mixture.
Pour your mixture in your pan over the crushed biscuit base. Bake for 45 minutes and take it out.
Let it rest for 15-30 minutes, once done you can take it out of your pan. Refrigerate for at least 4 hours or overnight.
You can serve it with strawberry coulis (lighter little bowl in the pictures above) or strawberry marmalade (darker little bowl in the pictures).
Recipe adapted from here