in early 2017 my soon-to-be-husband and me travelled to the big apple. I’ve never been to a city this big and it had my heart from the moment we left the taxi in the middle of Manhatten. it was stunning – loud, dazzling, crowded but somehow a beautiful place to be.
we planned loads of things to do, see and eat in New York – but most of all I wanted to try a REAL New York cheesecake! luckily the Manhatten “Restaurant Week” just began when we arrived. so I booked a table in a -very- chic restaurant in central Manhatten to try some upper-class food for 50% off (isn’t it amazing???).
the starter and the main course were delicious – but the cheesecake I had for dessert was just delightful! never have I tasted something better than this!
so -obvioulsy- when we were back home I tried to find the perfect recipe and a loooooong journey began. there are SO many recipes in the internet but a lot of them were no-bake-recipes or were just not as good as the one I had in New York.
so I baked loads of them until I finally found the PERFECT one! I found it on the website www.stilpalast.ch and made some little changes in the recipe.
110g butter, melted
900g Philadelphia (or any cream cheese you like)
1/2 tsp salt
1 lemon, juice
600g crème fraiche
1tsp vanilla extract
preheat oven to 175°C and grease the bottom of a 26cm cake tin with butter and a little flour.
crumble the shortbread and mix it with the butter. press it on the bottom of the cake thin and bake it for about 15 minutes. after that, increase the oven to 220°C.
mix together the cream cheese, sugar, flour and lemon until smooth. add crème fraiche, eggs and vanilla extract and mix until everything is evenly stirred.
grease the frame of the cake tin and then spread the batter in it. let it bake for about 14 minutes at 220°C then lower the temperature to 90° and bake for another 60 minutes. to avoid the cheesecake to fall down let it sit in the closed oven for about 2 hours (make sure the oven is turned off). then take it out and let it cool for another 4 hours in the fridge.