Can I confess something? I am not a huge fan of German cheesecake known as Käsekuchen and usually prepared with a large part of quark. American cheesecake, on the other hand? Say no more, happy to have a large helping or even two. Confessing this as a German is close to committing a crime. But I can’t help myself. Probably because I don’t like quark. I mean, I do like quark in many things, but not necessarily in a cheesecake. I think I like the creaminess of cream cheese, quark on the other hand? Not so sure. I also like the fact that cheesecake is often served with a sauce. Well, as a huge fan of anything fruity, I am all in!
One of the annoying things of cheesecakes is the fact that you need a waterbath so that it does not crack and just has the right consistency. Below you will see my new trick, instead of dealing with aluminium foil, we are going to place our springform into a slightly larger cake pan and this one will shield the springform from any leaks. So easy and so much better and more sustainable than aluminium foil. Maybe you want to try it out?
My trick: place the springform in a slightly larger cake pan, which will shield it from water instead of aluminium foil
This New York cheesecake contains a lot of cream cheese and a cookie crust. The waterbath is very simple with an easy trick. This cheesecake is prepared in a waterbath, look for a springform with 20cm in diameter and another cake form that is slightly bigger. Instead of wrapping the springform in aluminium foil, we will place it inside the other cake form and that one will then be placed into the waterbath. Line the springform with parchment paper and grease the sides. For the crust melt the butter and crush the cookies or graham crackers either in a food processor or in a sealed bag, which you bang with a rolling pin. Mix and then press down into your prepared springform, I do this with a tablespoon, but you can also use the bottom of a glass/mug. Set aside. Boil water for the waterbath and heat oven to 160 degrees Celsius. For the filling combine all ingredients except for the flour and eggs until creamy. Add flour and eggs and only mix until combined, pour into prepared springform. See pictures above, place into a slightly bigger cakeform and this one into a dish you use for the waterbath (I used a casserole dish). If you don't have anything suitable, place a large and shallow dish on the bottom of your oven and fill it with boiling water. Bake for about an hour. When tapping the cake, the center should wiggle a little, but the edges should be firm. If the cake creates waves, it still needs to bake longer. Once done, leave in the turned off oven for at least half an hour or an hour. Transfer to the counter, still with waterbath and all. Once the cake has room temperature, transfer to the fridge. Chill at least for a few hours or overnight. Only release from form then and cut into pieces. For the raspberry sauce bring all ingredients to a boil, the reduce heat and simmer for about 5-10 minutes until desired thickness. The sauce will thicken even more when cooling. Chill until use. Enjoy with your cheesecake.New-York Style Cheesecake
Ingredients
Instructions
4 Comments
Gabi
Friday March 21st, 2025 at 09:07 PMWow, Jenny – wenn ich sehe, wie die Himbeersauce da an dem Kuchenstück herunter rinnt… ich habe jetzt akuten Cheesecake-Hunger!
Jenny
Friday March 21st, 2025 at 10:01 PMLiebe Gabi, virtuell kriegst du ein ganz großes Stück!
Kerstin
Monday April 7th, 2025 at 08:09 PMIch liebe ja Cheesecakes, habe aber noch nie einen American Cheesecake selber gemacht. Das wird sich jetzt ändern. Hört sich sehr gut an!
Jenny
Monday April 7th, 2025 at 08:12 PMWhat? Da hast du echt was verpasst, unbedingt nachmachen, bitte!