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 min-utes 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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