American Cheesecake is a classic cheese-based dessert baked in the oven and served with berry compote, caramel, or sour cream. Depending on your tastes, you can decorate this cake with your favourite topping. American cheesecake is simple to make. Low temperatures, long baking times, and a couple of hours in the fridge to rest and set completely are key to achieving the perfect result.
The juice of the lemon and yoghurt balance the flavour of the ricotta and soft cheese. Also, if you love spices, you can add them to the biscuit base. A classic is ginger and cinnamon.
For a 24cm cake tin. Preparation time 20 minutes, cooking time 45 minutes, cooling times 4 hours:
- 180g digestive biscuits
- 50g butter
- 250gr soft cheese
- 250g Greek yoghurt
- 250gr fresh ricotta
- 3 eggs
- 70g sugar
- 1 lemon zest and juice
- 1 tsp corn starch
- 100g milk (cow or vegetable)
1 – With a rolling pin or a food processor, crumble the biscuits until they are fine crumbs. Add the melted butter and mix until you get the wet sand effect.
2 – Combine the yoghurt, cream cheese, fresh ricotta, eggs, and sugar in a large bowl. Mix until you get a smooth mixture.
3 – In a small bowl, dissolve the corn starch in the cold milk, pour it into the cheese mixture along with the lemon juice and zest. Then place the biscuit base well compacted in the bottom of the pan lined with parchment paper.
4 – Pour the cheesecake mixture and bake it in a bain-marie for 45 minutes at 160° C. Once cooked, let it cool completely and top it with jam and red fruits to taste.
– Gluten-free biscuits tend to crumble very easily. Even with the help of butter, the base may crumble more than it should, so the base must be thicker than normal
– Cooking the cheesecake in a bain-marie at low temperatures will allow you to have a perfect consistency and prevent the cheesecake from cracking on the top.