4th of July: the New York cheesecake recipe for Independence Day

The best way to celebrate the anniversary of independence is with a cheesecake! Here is the recipe for preparing your cake with Novacart products.

Ingredients

  1. 7 oz of biscuits
  2. 3 oz of butter
  3. Sugar
  4. 4 eggs
  5. 1 oz of fresh cream
  6. 6 oz of sour cream
  7. 1 spoon of vanilla extract
  8. 31 oz of creamy cheese
  9. Berries of your choice.

Preparation:

The 4th of July in the United States marks a very important date: it is indeed the anniversary of the declaration of independence, which took place in 1776. What better way to celebrate than by preparing a typical dessert, for example a cheesecake?

What we propose below is the New York cheesecake recipe, which you can prepare with colored fruit at will (for example strawberries, bananas and blueberries) even recreating the American flag on the surface.

  1. Start by preparing the base of the cake. Break the biscuits first, then whisk them in the mixer. Pour the powdered biscuits into a bowl, add the melted butter and mix until a homogeneous mixture is obtained.
  2. Pour the mixture into a baking mold and press the surface with the back of a spoon to make it compact. Leave the cake to rest in the refrigerator for half an hour.
  3. Now prepare the cream by pouring the cheese into a bowl, adding sugar, cream and vanilla extract. Stir with a spatula. At this point, add the four eggs one at a time, stirring constantly.
  4. Pour the cream on the base of the cake removed from the fridge. After flattening the surface, bake at 160 degrees for 50 minutes. Once cooked, let your cheesecake cool for about 8 hours.
  5. When the cake has cooled, remove it from the mold and place it on a cardboard plate, for example Novacart cardboard disk 9. Cover the surface with sour cream and decorate with wild berries.

Novacart product used: OP 215-42 CBMM | Cardboard baking mold

The Optima mold by Novacart is perfect for the preparation of this cheesecake, thanks to the high and rolled edges (which facilitate the extraction of the cake at the end of cooking) and to the ability to withstand both freezing and oven temperatures up to 220 ° C.

The pure cellulose cardboard of this mold is resistant to food grease.

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