New York-Style Cheesecake

Ingredients

This Mediterranean-style cheesecake differs from the original New York-style cheesecake by incorporating honey and pistachios into the recipe. Additionally, the crust is made with crushed digestive biscuits instead of graham crackers, which are not commonly found in Mediterranean cuisine. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (250g) digestive biscuits, crushed 2 cups (250g) digestive biscuits, crushed
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 4 packages (32 oz/900g) cream cheese, at room temperature 4 packages (32 oz/900g) cream cheese, at room temperature
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs, at room temperature 4 large eggs, at room temperature
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 cup (60g) pistachios, chopped 1/2 cup (60g) pistachios, chopped

Nutrition

• Calories: 650 kcal / 2718 KJ
• Fat: 47g (29g saturated)
• Carbohydrates: 51g (43g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a bowl, mix the crushed digestive biscuits and melted butter until well combined. Press the mixture into the bottom of a 9-inch (23cm) springform pan.
3. 3.
   In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
4. 4.
   Add the heavy cream, honey, and vanilla extract, and beat until well combined.
5. 5.
   Pour the mixture over the crust in the springform pan.
6. 6.
   Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. 7.
   Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. 8.
   Before serving, sprinkle the chopped pistachios over the top of the cheesecake.

Treat your ingredients with care...

• Pistachios — Toast the pistachios in a dry pan over medium heat for a few minutes until fragrant. This will enhance their flavor and make them easier to chop.

Tips & Tricks

• Make sure all the ingredients are at room temperature before starting to make the cheesecake. This will ensure that they mix together smoothly and evenly.
• To prevent the cheesecake from cracking, avoid overmixing the batter and do not open the oven door while it is baking.
• If you don't have digestive biscuits, you can use graham crackers or any other type of plain, crunchy cookie for the crust.

Serving advice

Serve the cheesecake chilled, with a drizzle of honey and a sprinkle of chopped pistachios on top.

Presentation advice

To make the cheesecake look more festive, you can decorate it with fresh berries or edible flowers.