New York Cheesecake
The New York Cheesecake is a timeless and decadent dessert that has become a symbol of indulgence. Renowned for its thick and creamy texture, this cheesecake typically features a dense, smooth filling made from cream cheese, sugar, and eggs. The crust, often crafted from graham cracker crumbs, provides a delightful contrast in both flavor and texture.
Ingredients for 12 servings
(18-20cm tin):
Bottom
– 100g gluten-free cookies
– 75g of peanut butter
Cheesecake layer (ingredients at room temperature)
– 400g of low-fat cottage cheese
– solid part of canned coconut milk (approx. 250g)
– 50g erythritol/xylitol
– 50g protein supplement vanilla/cream
– 30g rice flour
– 3 eggs
– vanilla extract
caramel
– 100g of honey
– 50g peanut butter
– 20g coconut oil
Preparation:
➡️ Bottom
1) Grind the cookies into dust. Add peanut butter, knead and cover the bottom of the form with the mass. Prepare the form for baking in a water bath – fasten 2 sheets of aluminum foil on the bottom and let it outside.
2) Bake the base for 10 minutes at 180 degrees.
➡️ Cheesecake layer
1) Blend the cottage cheese and milk until smooth. Add the remaining ingredients and mix at low speed until just combined.
2) Pour the mixture into the form and bake in a water bath for 15 minutes at 180 degrees Celsius and then 75 minutes at 140 degrees Celsius (top-bottom heating). I recommend covering the form with aluminum foil.
4) Cool the cake with the oven ajar and then put it in the fridge for a few hours.
➡️ Caramel
1) Heat the ingredients together in a pot over low heat until the mixture thickens slightly.
2) Pour the prepared caramel on top of the cheesecake and set aside to cool. We divide into 12 portions 🙂
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