New York cheesecake! What’s so special about the New York Cheesecake? Oh I know, this cheesecake has a peculiar richness and a smooth consistency. It has a dense, creamy, smooth but firm consistency. The original New York cheesecake recipe calls for lemon zest and lemon extract, but I preferred to leave them out and enjoy the vanilla richness and strawberry flavour instead. Fill free to add lemon zest from one lemon and one teaspoon of lemon extract if you want a traditional New York cheesecake.
Ingredients
For the Base
- 110 grams unsalted Grass fed butter – melted
- 1 large egg (beaten)
- 3 tablespoons granulated Erythritol
- 40 grams walnuts (chopped)
- 1 cup Ground Almond Flour (100 g)
- 1/2 cup coconut flour (50 g)
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Almond Extract
- pinch of salt
For the Cheese Filling
- 800 g Soft Cream Cheese or Arla Quark Cooking Cheese
- 6 large Eggs
- Seeds from one vanilla pod or 2 teaspoons pure Vanilla extract
- 1 1/2 cup powdered Erythritol Sweetener
- 50 ml Double cream / Heavy Cream
- 1 tablespoon Organic Coconut Flour
Strawberry Puree
- 200 g frozen or fresh strawberries
- 3 tablespoons granulated Erythritol
Kitchen Utensils
- Non-Stick Deep Round Cake Tin With Loose Base or a special 5- to 6-inch deep/tall springform cake tin
- Electric mixer
Instructions
- Place the oven rack on the lower position and preheat the oven to 180 C/ 350F / Gas 4. Grease and line the base of a 20 cm/ 8 in deep round cake tin with loose base.
2. In a medium size bowl, add the melted butter, sweetener, beaten egg, chopped walnuts, vanilla and almond extracts. Stir to combine all ingredients.
3. Stir in the almond four and stir until the mixture becomes thicker.
4. Place the mixture in the base of the cake tin and spread in an even layer, then flatten using the back of a spoon or a spatula.
5. Bake in oven for 10 minutes until golden and the margins are slightly browned. Remove and leave to cool.
6. Prepare the ingredients for the cheese filling. Take the vanilla bean/pod and lay it flat on a cutting surface. Using a knife, cut the vanilla pod lengthwise and then run the back of the knife down the length to collect the seeds.
7. In a large bowl, beat together the eggs, the vanilla seeds (or vanilla extract) and the powdered sweetener. If your sweetener is not powdered, you can blitz it for a few seconds in a food processor or blender.
8. Mix in the double cream (heavy cream) and the cream cheese until smooth, and then add coconut flour and beat again.
9. Pour the cheese cream mixture on top of the baked almond base and transfer to the oven. Bake for 30 minutes at 120C/250F/Gas 1 and then increase to heat to 160C/315F/Gas 2 and bake for another 20 minutes until it gets slightly golden brown on the edges. The middle should still be a bit wobbly.
10. Turn off the oven and slightly open the door of the oven and prop it with a wooden spoon and leave the cheesecake to cool in the oven for another hour.
11. After an hour, remove the cheesecake from the oven and leave it to cool down completely.
12. After the cheesecake has cooled down completely, place the cake tin on top of a jar and slightly push down the sides of the baking tin. You can serve the cheesecake straight from the springform pan base or with two large but thin spatulas, you can transfer it to a serving platter.
13. In a sauce pan, make a strawberry puree using the instructions for Strawberry Puree and add a thick layer on top of the cheesecake.
14. Keep it in the fridge for 3-4 hours before serving topped with the strawberry puree!
