New York Cheesecake


Today (17th february) is the 19th birthday of my good friend Jo!! 🙂 … So… of course we wanted to surprise him and bake him a delicious cake!! Laura (my best girlfriend) and I know that he loves the New York Cheesecake of Starbucks! So.. here I have the recipe of “Junior’s of Brooklyn New York Cheesecake”. Junior’s is a company on the Flatbush Avenue in Brooklyn. They send their Cheesecake to all USA-states — overnight! But who needs one from them if you can do your own one!! I think the cake tastes reeeeally delicious.. amazing.. and ya.. .better than by Starbucks! 🙂 So.. Happy Birthday Jo….
The Ingredients
– 35g flour
– 30g corn starch
– 1 teaspoon baking powder
– 1 dash salt
– 3 big eggs, seperate
– 70g sugar
– 1 teaspoon vanille sugar
– 1 teaspoon lemon peel
– 45g butter, melt
– 25g sugar (2 tablespoons)
Filling
– 900g cream cheese (Philadelphia), room temperature
– 320g sugar
– 30g corn starch
– 1 teaspoon vanille sugar
– 2 big eggs
– 175ml cream
The Method
Thin Sponge Cake Layer For Cheesecake
1. Preheat your oven to 180°C and butter a spring form and dredge it with flour.
2. Mix flour, corn starch, baking powder and salt in a bowl.
3. Stir the yolk with a mixer 3 minutes. Add during mixing the sugar (70g) and and go on with stiring for about 5 minutes. Add vanille sugar and lemon peel.
4. Sift the flour-mix and mix it till you can’t see any white flour-spots. Add the butter and stir it again.
5. Whisk the egg white stiff with a dash salt in a clean bowl. Then add the sugar (25g – 2 tablespoons) slowly. Go on with stiring. Take ca. 1/3 of the eggwhite and mix it with the flour-mix. Then fold in the the 2/3 of the egg white. Attention — don’t overact… it doesn’t matter if you can see some egg-white-spots!

6. Give the dough carefully to the spring form. Bake it just as long, that if you touch the middle of the cake you can feel that the dough “jumps” bake to the form. In all NOT longer than 10 minutes! Let it cool down in your kitchen and make the filling. Don’t take it out of the spring form. Wrap the spring form with 2 slices of tin foil and caulking it.


The Cream Cheese Filling
1. Give 1/4 of the cream cheese, 1/3 of sugar and the corn starch in a bowl. Stir with a electronic mixer for 3 minutes. Then add the rest of the cream cheese.2. Add the sugar and vanille sugar and mix it on the highest level. Add the eggs – one at time. Then the cream. Mix it just for a short time!!! Don’t overact – just till the cream is stirred.3. Give the cheese creme-mix carefully to the spring form. (Take the foil away). Put the spring form in a bigger form and fill this one with 3 cm of hot water. Bake it for 60 min. (Till the cake wiggle barely.)4. (Cool down for 60minutes) – Cover in polythene foil and let it cool for 4 hours or overnight. 5. 4 hours later or on the next morning you can take the cake out of the spring form.
Cherry Topping
If you want you can make a delicious topping! In this case we decided to make just a “round frame” .. so we had the possibility to write something in the middle of the cake!Ingredients for Topping
– 280g pitted cherrys – frozen (not more than 4 tablespoons of juice)- 100g sugar- 1 1/2 tablespoons corn starch
– dash saltThe Method
Give all to a pan and cook it. Cook it for 1-2 minutes till the sauce is thicker. Cool it down for a minute and decorate the cake with this!

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