New York-Style Cheesecake

Ingredients

In this adaptation, we infuse the New York-style cheesecake with Russian flavors by incorporating traditional Russian ingredients and techniques. The crust is made with crushed Russian tea cookies, adding a unique twist to the classic graham cracker crust. Additionally, we enhance the creamy filling with a hint of Russian honey, giving it a delightful floral note. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) Russian tea cookies, crushed 2 cups (240g) Russian tea cookies, crushed
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) 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 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1/4 cup (60ml) Russian honey 1/4 cup (60ml) Russian honey
• 2 tsp vanilla extract 2 tsp vanilla extract
• 2 tbsp all-purpose flour 2 tbsp all-purpose flour
• Pinch of salt Pinch of salt

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 36g (Sugar: 26g)
• Protein: 8g
• Fiber: 0.5g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a mixing bowl, combine the crushed Russian tea 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 separate bowl, beat the cream cheese and sugar until smooth and creamy.
4. 4.
   Add the eggs, one at a time, beating well after each addition.
5. 5.
   Mix in the sour cream, Russian honey, vanilla extract, flour, and salt until well combined.
6. 6.
   Pour the filling over the crust in the springform pan.
7. 7.
   Bake for 60-70 minutes, or until the center is set and the top is lightly golden.
8. 8.
   Remove from the oven and let it cool to room temperature.
9. 9.
   Refrigerate for at least 4 hours, or overnight, before serving.

Treat your ingredients with care...

• Russian tea 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.
• Russian honey — Use high-quality Russian honey for its distinct flavor and aroma.
• Sour cream — Opt for full-fat sour cream to enhance the richness of the cheesecake.
• Vanilla extract — Choose pure vanilla extract for the best flavor.

Tips & Tricks

• To prevent cracks on the surface of the cheesecake, place a 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 for 1 hour after baking.
• For added flavor, garnish the cheesecake with a drizzle of Russian honey and a sprinkle of crushed Russian tea cookies before serving.
• Serve chilled for the best taste and texture.
• This cheesecake can be made a day in advance and stored in the refrigerator.

Serving advice

Serve each slice of this Russian-inspired cheesecake with a dollop of whipped cream and a sprinkle of crushed Russian tea cookies. The creamy and velvety texture of the cheesecake pairs perfectly with the lightness of the whipped cream, creating a delightful contrast of flavors and textures.

Presentation advice

To present this Russian cheesecake in an elegant way, dust the top with a light sprinkle of powdered sugar. You can also garnish it with fresh berries, such as raspberries or strawberries, for a pop of color and a refreshing touch.