NY Cheesecake Recipe
Chef Kalpesh’s Recipe of the Month
Cheesecake: a creamy, sharp-yet-sweet luxury delight. Baked or not, this dessert is a delicacy for each mouth it reaches. Originating in Greece, this dish was known to be a powerful source of energy. It was even served to Athletes during the original Olympics.
This deluxe dessert has since changed dramatically, with many countries adding their flare to it and creating separate masterpieces. One of the most popularised versions is the New York Cheesecake. This dense version is known to have been created by Germany-born Arnold Reuben; a founder well-known for opening Reuben's Restaurant and Delicatessen in New York in 1908, and to have potentially created the famous American sandwich "Reuben's Sandwich".
Arnold Reuben found inspiration after eating cheese pie at a party and began to experiment with flavours and ingredients until he came up with his superlative New York Cheesecake. As folklore has it, he kept his cheesecake recipe a secret at all costs, protecting it from the prying eyes and ears that plagued his shop. However, as time passed by the secret ingredients were leaked, and the world was blessed with his creation.
The difference between the average cheesecake and New York-Style Cheesecake is simply its ingredients. A Cheesecake is a fairly simple delicacy, made with cream cheese, sugar and eggs. The New York version tops the traditional one by adding extra cream cheese and extra eggs or cream. This creates the ultimate lavish cheesecake that stomps the traditional one back to the yard.
DAVINCI Hotel & Suites Executive Chef Kalpesh Hansjee learnt this and was inspired to develop his own New York-Style Cheesecake. His unique version is fashioned in the shape of a bright red apple, drawing inspiration from the cheesecake's internal cuisine and representing the Big Apple itself.
Chef Kalpesh would love for you to come and indulge in his unique take on the New York Cheesecake at Maximillien Restaurant. It is one of Maximillien’s most popular desserts, and once you try it you will see why. Chef Kalpesh also wanted to share the recipe for those of you who are unable to pop in. Give this recipe a try and let us know what you think by sharing your creation on Instagram and tagging @maximillienrestaurant #maximilliencheesecake
Ingredients Cheesecake base:
- Butter 370g
- Icing Sugar 220g
- Flour 500g
- Eggs 1ea
- Egg white 1ea
- Combine the butter and the icing sugar together in a mixing bowl
- Whip until light in colour, using a whisk
- Add the eggs one by one and combine
- When the eggs and egg whites are combined, add the flour
- In a lined cake tin, roll out the dough to desired thickness
- Using a fork, poke some holes in the dough, to prevent it from making air pockets while baking
- Bake at 180 degrees for around 15 minutes
Ingredients Cheesecake filling:
- Cream Cheese 1.35kg
- Sugar 300g
- Plain Yogurt 350g
- Eggs 5ea
- Egg yolks 2ea
- Flour 30ml
- Lemon Juice 3ea (squeeze out from 3 lemons)
- Lemon Zest 1ea (grate skin of 1 lemon)
- In a mixing bowl combine the cream cheese and the sugar, mix it using a whisk
- Once it is combined, add the eggs and the egg yolks
- Mix it well for 1 minute to incorporate some air
- Add the yogurt and the flour, and mix well until the flour does not make any lumps
- Lastly add the lemon juice and the lemon zest.
- Pour this entire mixture over your pre-baked base. Bake at 200degrees for 5minutes, then at 160 degrees for 55 minutes.
- Take out of oven and let it cool, once cooled place in fridge to set overnight.