New York Cheesecake with Balsamic Vinegar del Duca “Solo Modena”


For the base
240 g digestive biscuits
110 g butter
For the cream
500 g cream cheese
100 g single cream
65 g sugar
25 g corn flour
1 egg
1 egg yolk
Juice of ½ lemon
1 tablespoon vanilla essence
Balsamic Vinegar del Duca “Solo Modena”



Put the digestive biscuits into a food processor and crumble them. Add the melted butter, until well mixed. Spoon the mixture into the mold and spread out evenly. Put it in the fridge for 30 minutes or in the refrigerator for 15. Beat the eggs and the sugar in a large bowl and gradually add the cream cheese, the corn flour, the lemon juice, the vanilla essence and the single cream. Beat until smooth and creamy. Spoon your cream cheese filling into the mold. Cook in a pre-heated oven at 160°C for 60 minutes, and then for 20 minutes more at 170°C. Allow resting in the fridge for a night. Before serving, decorate it with Balsamic Vinegar del Duca “Solo Modena”.

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