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Recipe
New York-Style Cheesecake with a Molecular Twist
The Molecular Big Apple Cheesecake
4.8 out of 5
This New York-style cheesecake recipe has been adapted to the molecular gastronomy cuisine, where traditional ingredients and techniques are transformed into innovative and surprising creations. The result is a creamy and velvety cheesecake with a unique texture and flavor that will take your taste buds on a journey through the streets of the Big Apple.
Metadata
Preparation time
30 minutes
Cooking time
50 minutes
Total time
5 hours and 20 minutes (including chilling time)
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Low-carb, High-fat, Keto
Allergens
Milk, Eggs
Not suitable for
Vegan, Dairy-free, Low-fat, Paleo, Whole30
Ingredients
This recipe uses molecular gastronomy techniques to create a lighter and airier texture, while still maintaining the classic New York-style cheesecake flavor. The crust is made with a mix of graham cracker crumbs and maltodextrin, which creates a crispy and crumbly texture. The filling is made with cream cheese, sour cream, and gelatin, which gives it a smooth and creamy texture that melts in your mouth. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.
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1 cup (120g) graham cracker crumbs 1 cup (120g) graham cracker crumbs
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1/2 cup (60g) maltodextrin 1/2 cup (60g) maltodextrin
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1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
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1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
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1/4 cup (60ml) water 1/4 cup (60ml) water
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1 tbsp (15ml) lemon juice 1 tbsp (15ml) lemon juice
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1 tbsp (15ml) vanilla extract 1 tbsp (15ml) vanilla extract
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
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1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
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1 tbsp (15g) gelatin powder 1 tbsp (15g) gelatin powder
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16 oz (450g) cream cheese, softened 16 oz (450g) cream cheese, softened
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3 large eggs, room temperature 3 large eggs, room temperature
Nutrition
- Calories: 450 kcal / 1880 KJ
- Fat: 38g (23g saturated)
- Carbohydrates: 18g (12g sugars)
- Protein: 10g
- Fiber: 0g
- Salt: 0.5g
Preparation
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1.Preheat the oven to 325°F (160°C).
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2.In a bowl, mix the graham cracker crumbs and maltodextrin until well combined.
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3.Add the melted butter and mix until the mixture resembles wet sand.
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4.Press the mixture into the bottom of a 9-inch (23cm) springform pan and bake for 10 minutes.
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5.In a small saucepan, heat the heavy cream, water, lemon juice, vanilla extract, and sugar over medium heat until the sugar dissolves.
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6.In a separate bowl, whisk together the sour cream and whole milk.
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7.Sprinkle the gelatin powder over the sour cream mixture and let it sit for 5 minutes.
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8.In a large bowl, beat the cream cheese until smooth.
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9.Add the sour cream mixture and beat until well combined.
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10.Add the eggs one at a time, beating well after each addition.
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11.Slowly pour in the heavy cream mixture while beating on low speed.
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12.Pour the mixture over the crust and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
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13.Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
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14.Serve chilled.
Treat your ingredients with care...
- Maltodextrin — Use a food processor to grind the graham crackers into a fine powder before mixing with the maltodextrin. This will ensure a smooth and even texture.
Tips & Tricks
- To prevent cracks in the cheesecake, make sure all the ingredients are at room temperature before mixing.
- Use a water bath to bake the cheesecake for a more even and gentle heat distribution.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Serving advice
Serve the cheesecake chilled with a dollop of whipped cream and a sprinkle of graham cracker crumbs.
Presentation advice
Garnish the cheesecake with fresh berries or a drizzle of caramel sauce for an elegant and sophisticated presentation.
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