New York Cheesecake with lemon sauce

Today’s cheesecake recipe is not really completely ours. The original is from a Luxembourgian cook, Lea Linster. Of course, we changed it a bit but when you find a great recipe why not keep it?

The only thing that has to bake is the base, the rest is done in the fridge. Pretty easy, and it is not too sweet, but a bit refreshing. The combination of cream cheese and lemon is just great and not too heavy. And we only take a bit of heavy cream and use more whipped egg whites. It is an easy and tasty recipe so what else do you want? We both really like lemons and it fits just perfect here. Actually the original recipe says you should take 100g of Spektulatius and 100g butter biscuits but we just take 200g of caramel biscuits, because we like them and you don’t always get spekulatius, even though they are great as well;)

What you need for this New York cheesecake:

Base:

  • 200g caramel biscuits
  • 100g butter
  • 1 egg

Cream:

  • 100g heavy cream
  • 100g egg whites (about 3-4 eggs)
  • 75 g sugar
  • 300g cream cheese
  • 3 gelatin leaves
  • some milk
  • juice and zest of half a lemon

Sauce:

  • 1 egg
  • 2 lemons (juice and zest)
  • 150g icing sugar
  • 100g soft butter
IMG_3968

Base:

Directions

  1. First pre-heat the oven to 150°C (300°F). Then fill the biscuits in an airtight bag and crush them as tiny as possible. I start with hitting the bag up the working surface and later I take a rolling pin and hit the biscuits with it.
  2. Whisk the egg and mix it with butter and the crushed biscuits until you get a nice base. It is quite sticky but as long as you can spread it into the form, everything is fine. I use to use wet hands because it is way easier like that.
  3. Now put it in the oven for 15-20 minutes. When it cools down, you can easily prepare the cream. The base should still be a bit soft when you take it out because it gets harder when it cools down and we don’t wanna have a a really hard base.

Cream:

Directions

  1. Whisk the heavy cream, put it aside and whisk the egg whites with sugar to a very hard mass. In the meantime you can already put the gelatin leaves in cold water.
  2. Mix the cream cheese with a sip of milk and the juice and zest of half a lemon. Squeeze out the gelatin and let it melt in a pot. As soon as it is liquid, take it off the heat and add 2 teaspoons of cream cheese to the gelatin and stir it until its smooth.
  3. Now put that mixture to the rest of the cream cheese and stir very well so that you don’t get any clumps.
  4. Spread it on the base and let it cool for at least 1 hour in the fridge, when it becomes 1 day, thats fine as well.

Sauce:

Directions

  1. Beat and froth the eggs, let the icing sugar and lemon juice reduce in a pot.
  2. As soon as the mixture becomes brownish, take it off the stove and add the butter in small pieces and let it melt. Stir a few times.
  3. Put in the zest and when the sauce is not that warm anymore, add the egg. It doesn’t harden so you can leave it until you serve the cake.

IMG_3971

 

We really love this alternative to a usual cheesecake and even Lars who hates cheesecakes loves this one so why don’t you give it a shot? It will be worth it,

Jana 🙂

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