New York Cheesecake with Fresh Berries
This cheesecake is one of the most beloved desserts at the uber-luxury Ritz-Carlton Moscow. The recipe is created by Pastry Chef Anton Pochtar, one of our Chef’s of the Week.
Ingredients · Servings 8
- 680 g butter
- 285 g brown sugar
- 225 g sugar
- 50 g honey
- 400 g flour
- 290 g cake flour
- 290 g wheat flour
- 10 g baking soda
- 10 g cinnamon
- 5 g salt
- 5 g baking powder
- 2000 g cream cheese
- 200 g sour cream
- 390 g sugar
- 700 g eggs
- 9 g vanilla bean
- 10 g fresh lemon zest
- strawberries
- raspberries
Method · 25 min
- Mixed all the ingredients using paddle attachment.
- Bake at 180 ℃ (356 ℉) for 12 to 15 minutes.
- Weigh 1200 gr (2 ⅔ pounds) per slab.
- Paddle cream cheese, sour cream and sugar, until the cream cheese become smooth.
- Add in eggs, gradually.
- Add in vanilla bean and lemon zest.
- Bake using a water bath at 130 ℃ (270 F).
Check out our interview with Anton where he talks about his career, inspiration, Russian cuisine and advice for aspiring chefs.
Graham:
Baked cheesecake:
Topping
How to Make the Graham: