Classic New York Cheesecake with Philadelphia Recipe

Step-by-step recipe

1. Making this American culinary masterpiece, whatever the recipe, takes some skill and know-how. Although, I admit, my daughter got it right the first time, and it was incredibly delicious. The biggest problem is the cheese filling, which always tends to crack while baking, so it's very important to keep the temperature steady and heat it absolutely evenly. If cracks do appear, the top is usually cleverly disguised with fruit, cream, chocolate and so on.
   
2. Make the crust. Preheat the oven to 180°C. Put the shortbread cookies in a blender and grind them thoroughly into “dust”. The finer the better. You should end up with something close to cookie flour.
   
3. Warm the butter until soft, but don't melt it. Mix the butter with the cookie crumbs, add 1 tsp of sugar and mix thoroughly.
   
4. Put the cookie mixture into a baking pan, preferably a springform, and press it down firmly. It's handy to do this with a glass, not a faceted one but the kind bars use now, with a big flat bottom. By the way, the crust can be any thickness, and the ratio of crust to filling can be anything too. Often it's a thick crust with a little filling, or the other way around. We think the tastiest version is a thin one, with equal crust and filling and a total height of no more than 4 centimeters.
   
5. Put the pan with the cookie crust in the oven for 10 minutes. Then take it out and let it cool to room temperature.
   
6. Make the filling. Mash the Philadelphia cheese with a fork, add the powdered sugar and mix. Now a very important point: using a whisk or a mixer on the lowest speed, so no air bubbles form, stir the mixture, then add 1-2 tbsp of flour and vanillin to taste. Keep stirring and add the eggs.
   
7. Liqueur is used for flavor. Which one is up to you: Baileys, Kahlúa or any coffee or cream liqueur you can get, even Sheridan's.
   
8. Stir, and only then add the cream. Mix until completely smooth.
   
9. When the filling is ready, pour it over the cookie crust. Smooth it with a spatula, making sure there are no bubbles.
   
10. Put the pan in the oven at 180°C for 45 minutes. Keep an eye on the dessert: every oven is different, and you may need to lower the temperature while it bakes. I've seen recipes that pour water into the baking tray or bake it in a water bath, but I prefer the traditional way. The cheesecake is done when the edges are firm and the cheese filling in the middle wobbles slightly. Turn off the oven, open the door a little and let it cool in the oven.
    
11. But the dessert isn't ready yet. Not quite.
12. Put the pan in the fridge for 5-6 hours or overnight.
    
13. A superb, delicious cheese treat.
    
14. Decorate the cheesecake with fruit to please the eye and sprinkle with powdered sugar, cocoa or chocolate. Chilled cheesecake is exceptionally good with morning coffee.