Ingredients for the Cheesecake
For the base:
220 g digestive biscuits
70 g EVO oil
For the filling:
900 g of Philadelphia cream cheese
200 g of cream
120 g of sugar
60 g of potato starch
1 lemon
1 vanilla bean
2 eggs
1 egg yolk
For decoration:
10 figs
20 almonds
2 tsp Chestnut honey
| Preparation Time | 30 mins |
| Inactive | 6/8h |
| Baking Time | 60/90 mins |
| Level | Medium |
| Serving | 8/10 persons |
Cheesecake is a dessert made of a thin base of biscuits and butter, on which rests a generous layer of cream cheese filling. Despite its ancient origins, cheesecake gained worldwide popularity in recent years in its American version, both because it is a very luscious dessert (in either version, with or without fruit) and thanks to being very easy to prepare.
There are two main versions of the cheesecake, baked or raw.
We have prepared the former, New York-style, with a base of biscuits and EVO oil, and garnishment of figs, almonds, chestnut honey and EVO oil. As we always say for our dessert recipes (read our crostata, Pancake & Molten Chocolate Cake recipes), choose a high-quality EVO oil characterized by medium/light bitterness, and citrus and dried fruit’s notes of flavour; in this case, EVOSì Evo oil pairs very well with the filling we have chosen. What do you think?
New York Cheesecake Directions
- Prepare the base. Use a mixer to crush the biscuits; once they have crumbled, add the extra virgin olive oil. Mix well.
- Cover a round cake pan of 20-22 cm in diameter with parchment paper, and put your mix on top. Level and compact the biscuit mix with the help of a spoon to create the base of your cheesecake.
- Leave your base in the fridge for at least 20-30 minutes.
- Prepare the filling. With the help of an electric whisk, beat the eggs with the sugar until foamy, then add the Philadelphia cream cheese.
- Add the sifted potato starch (or cornstarch – they are very similar) and keep mixing. Add the lemon juice and the vanilla bean.
- Preheat the oven to 180 ° C.
- Take the base of your cheesecake from the fridge and add the filling on top, leveling it well.
- Bake your cheesecake at 180 ° C for 10 minutes, then lower the temperature to 160 °C and continue cooking for another hour-hour and a half. When the surface of the cheesecake starts to turn brown, put some aluminum foil on top of your cake to prevent it from burning. The cake is ready when, gently shaking the pan, the topping does not move around.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cake for at least 6-8 hours to reach optimal serving temperature; decorate it with figs, almonds and Chestnut honey before serving.
- Let us know with a post if you’ve liked it!
We have selected the best extra virgin olive oils for desserts in our EVOO boxes (3 bottles x 500ml). Shop now!