This New York Cheesecake is made with cream cheese, condensed sweetened milk, eggs and melted chocolate to make the rays. It is then baked in water bath.
What is New York Cheesecake?
New York cheesecake is a type of cheesecake that originated in New York City. It is typically made with cream cheese, eggs, and a graham cracker crust.
It is known for its dense, creamy texture and rich flavour. It is often served plain, but can also be topped with fruit or other toppings.
I have made many cheesecakes in my life but I have never heard of a cheesecake which you actually bake in the oven.
I have a page in Group Recipes where I add some of my recipes and there I have met some terrific people and have made some good friends.
One of them is Ahmed from Egypt. He makes terrific cakes.
At the beginning I thought that he was a professional pastry chef and I asked him about that but he told me that he makes them just out of hobby.
I have made his Marbled Chocolate Cheesecake only making a few minor changes:
- I roasted the almonds.
- I added chocolate to the crust, and put all the cream on the crust without keeping half to mix the chocolate in.
- I also changed the design making rays in the cake.
Ingredients needed to make the New York Cheesecake with Chocolate Rays
Adapted from here
Preparation time: 30 minutes
Baking time: 1 hour
- Digestive biscuits
- Unsalted butter
- Cream cheese
- Sweetened condensed milk
- Vanilla extract
- Couverture chocolate
Preheat oven to 180o C.
Blanch almonds and place in oven. Roast and set aside to cool down, then grind them.
Melt chocolate in a double boiler.
Melt the butter in the microwave.
Line a 20 cm spring form pan with baking paper.
Wrap the sides with aluminium foil.
Combine crumbs, ground almonds and melted butter and chocolate (in microwave) and press into the bottom of the pan. Set aside.
With mixer, beat cream cheese in large bowl until fluffy. Gradually beat sweetened condensed milk until smooth.
Add eggs and vanilla; mix well. Pour the batter evenly over prepared crust.
Add remaining melted chocolate in the centre of remaining cheese mixture.
With a table knife or metal spatula, gently place in the centre and draw the rays of chocolate batter through vanilla batter.
Bake in a water bath for about 60 minutes or until it sets.
Cool. Chill at least 1 hour.
Store leftovers covered in refrigerator.
- 1 packet Digestive biscuits crumbs (250 grams)
- 65 grams unsalted butter, melted
- ¼ cup ground, blanched and roasted almonds
- 3 (8 ounce), packages cream cheese, softened (705 grams)
- 1 sweetened condensed milk
- 3 eggs
- 2 tsp vanilla extract
- 125 grams unsweetened chocolate, melted ( I used couverture chocolate) 2/5 are used for the crust and 3/5 for the cream
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 615Total Fat 51gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 21gCholesterol 145mgSodium 387mgCarbohydrates 30gFiber 4gSugar 16gProtein 13g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,