New York-Style Cheesecake

Ingredients

While the original New York-Style Cheesecake is known for its dense and creamy texture, this Latvian adaptation incorporates traditional Latvian ingredients to add a subtle twist. The crust is made with crushed gingerbread cookies, adding a hint of warm spices, and the filling is flavored with a touch of vanilla and a dollop of Latvian honey for a delightful sweetness. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (250g) crushed gingerbread cookies 2 cups (250g) crushed gingerbread cookies
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 32 oz (900g) cream cheese, softened 32 oz (900g) cream cheese, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60ml) Latvian honey 1/4 cup (60ml) Latvian honey
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 36g (Sugars: 26g)
• Protein: 8g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a bowl, combine the crushed gingerbread cookies and melted butter. Press the mixture into the bottom of a 9-inch (23cm) springform pan to form the crust.
3. 3.
   In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. 4.
   Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, Latvian honey, sour cream, and lemon zest until well combined.
5. 5.
   Pour the filling over the crust in the springform pan.
6. 6.
   Bake for 55-60 minutes, or until the center is set and the top is lightly golden.
7. 7.
   Remove from the oven and let the cheesecake cool to room temperature.
8. 8.
   Refrigerate for at least 4 hours, or overnight, before serving.

Treat your ingredients with care...

• Gingerbread cookies — Ensure the cookies are finely crushed to achieve a smooth crust.
• Cream cheese — Make sure the cream cheese is softened at room temperature to ensure a creamy texture.
• Latvian honey — Use high-quality Latvian honey for the best flavor.

Tips & Tricks

• For a more pronounced gingerbread flavor, add a pinch of ground cinnamon and cloves to the crust mixture.
• To prevent cracks on the surface of the cheesecake, place a shallow pan of water on the bottom rack of the oven while baking.
• Allow the cheesecake to cool gradually by leaving it in the turned-off oven with the door slightly ajar for about an hour before transferring it to the refrigerator.

Serving advice

Serve the Latvian cheesecake chilled. For an extra touch, garnish each slice with a dollop of whipped cream and a sprinkle of ground cinnamon.

Presentation advice

To enhance the presentation, dust the top of the cheesecake with powdered sugar before serving. You can also decorate the edges with gingerbread cookie crumbs or lemon zest.