New York-Style Cheesecake

Ingredients

In this Haute Cuisine adaptation, we elevate the New York-Style Cheesecake by incorporating refined techniques and premium ingredients. The crust is transformed into a delicate almond and hazelnut base, adding a subtle nuttiness. The filling is enriched with a hint of Tahitian vanilla and a touch of Grand Marnier, imparting a luxurious flavor profile. Finally, the cheesecake is garnished with edible gold leaf, adding a touch of opulence. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• Crust: Crust:
• 200g (1 ½ cups) almond flour 200g (1 ½ cups) almond flour
• 100g (¾ cup) hazelnut flour 100g (¾ cup) hazelnut flour
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• Filling: Filling:
• 900g (32 oz) cream cheese, softened 900g (32 oz) cream cheese, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 2 tsp Tahitian vanilla extract 2 tsp Tahitian vanilla extract
• 2 tbsp Grand Marnier liqueur 2 tbsp Grand Marnier liqueur
• Topping: Topping:
• Edible gold leaf (optional) Edible gold leaf (optional)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 45g (total), 25g (saturated)
• Carbohydrates: 30g (total), 25g (sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 160°C (325°F). Grease a 9-inch springform pan.
2. 2.
   In a bowl, combine the almond flour, hazelnut flour, melted butter, and granulated sugar for the crust. Press the mixture into the bottom of the prepared pan.
3. 3.
   In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the heavy cream, Tahitian vanilla extract, and Grand Marnier until well combined.
5. 5.
   Pour the filling over the crust in the pan, spreading it evenly.
6. 6.
   Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
7. 7.
   Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
8. 8.
   Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours, or overnight.
9. 9.
   Before serving, garnish with edible gold leaf for an elegant touch.

Treat your ingredients with care...

• Almond flour — Ensure the almond flour is finely ground for a smooth crust.
• Hazelnut flour — If hazelnut flour is not available, you can substitute it with additional almond flour.
• Tahitian vanilla extract — Use high-quality Tahitian vanilla extract for its unique floral aroma.
• Grand Marnier liqueur — If desired, you can substitute Grand Marnier with another orange liqueur or omit it for a non-alcoholic version.
• Edible gold leaf — Handle the delicate gold leaf with clean, dry hands to prevent tearing.

Tips & Tricks

• To prevent cracks on the surface of the cheesecake, avoid overbeating the filling and do not open the oven door during baking.
• For a velvety texture, make sure all the ingredients are at room temperature before mixing.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
• Serve the cheesecake chilled for the best flavor and texture.
• Experiment with different garnishes such as fresh berries, chocolate shavings, or a drizzle of caramel sauce.

Serving advice

Serve each slice of this Haute Cuisine Cheesecake on a pristine white plate to showcase its elegance. Accompany it with a dollop of lightly sweetened whipped cream and a sprinkle of grated dark chocolate for a touch of contrast.

Presentation advice

To create a visually stunning presentation, dust the serving plate with a fine layer of powdered sugar before placing the slice of cheesecake. Add a delicate edible flower or a mint sprig as a final garnish for an exquisite touch.