New York Style Cheesecake

Posted May 22, 2012 by Marc Gottlieb
New York cheesecake at its finest. Made in Israel.

Posted in : Cuisines :
  • Ready Time : 0 min



  • 2800 grams 4.5% soft white cheese
  • 4 large eggs
  • 300 grams sugar
  • 30 grams corn starch (1/4 cup)
  • 1 pinch salt
  • 1 teaspoon vanilla


  • 250 grams butter cookies (
  • 1/4 cup silan (date honey)


For the Filling

  1. In an ultrafine mesh strainer, clean white pillowcase, soup bag or cheesecloth bag, drain the whey out of the white cheese until the net weight of the cheese is 900 grams.
  2. Mix the eggs and sugar until pale and double in volume.
  3. Add corn starch to egg and mix slowly until combined.
  4. Mix cheese, eggs, salt and vanilla by hand in a large bowl until smooth.

For the Crust

  1. Combine whole crackers and silan in a food processor.
  2. Pulse on medium until finely ground.
  3. Cut out a paper liner for the pan and place in the bottom.
  4. Press the cracker crumb into the bottom of the pie pan.

Preparing the Cake

  1. Pour the batter into the cake pan. Smooth the top of the cake.
  2. Bake at 160ºC (325ºF) for 50 minutes. Turn cake every 20 minutes to prevent browning.
  3. Let the cake cool completely.