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New York Cheesecake | Sweet Recipes – Gordon Ramsay’s version

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New York Cheesecake: here's one of my favorite desserts. It is a dessert with various steps but extremely simple. However, it is necessary to respect above all the passage in the fridge (essential to compact the base). I find that the combination of cheese, jam and the sour note of berries is really perfect, while the biscuit gives a crunchy texture to the base that completes and enhances this dessert.

Ingredients for 10 people
(for a 20 cm cake pan)

For the biscuit base

  • 200 gr of Digestive biscuits
  • 100 gr of melted butter

For the cream cheese:

  • 600 gr of Philadelphia Classico
  • 100 ml of fresh cream
  • 100 grams of sugar
  • 2 whole eggs
  • 1 yolk
  • juice of half a lemon
  • 1 sachet of vanillin

For the decoration:

  • 2 tablespoons of berry jam
  • 100 gr of berries of your choice


How to make New York Cheesecake

Put the biscuits in the mixer and blend the minimum to obtain a sand effect, pour the chopped biscuit into a bowl together with the melted butter and a pinch of salt. We mix and pour into a hinged pan lined on the bottom with a sheet of parchment paper. Level the chopped biscuit on the bottom well with a spoon and compact it well, making the surface smooth. We put in the fridge for 30 minutes. This will be the crunchy base of our New York Cheesecake.

In the meantime, prepare the cream cheese: in a bowl put the sugar, vanilla, the juice of half a lemon and the eggs, mix with the whisk, then add the Philadelphia cheese, mix and finally pour the fresh cream into the bowl, mix the everything.

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We take the pan from the fridge and pour the cream cheese into the pan. Level with a spatula and bake for about 60 minutes at 160 °. To check the cooking we have to move the pan a little: if it vibrates like a pudding then it is not yet completely cooked. If the surface darkens too quickly, just place a sheet of aluminum foil on the grill upstairs

When cooked, let it cool, when it is completely cold, open the hinged pan and finish by decorating with jam and berries.

Yours is ready New York Cheesecake

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Enjoy your meal!


Suggested seasonal wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave – Gordon Ramsay’s version

Suggested seasonal wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave

Suggested Seasonal Wines: Lugana Mandolara, Bardolino Chiaretto, Mùller Thurgau Durello from Cantina Soave – Recipe and Cuisine

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Quick recipe for Pasta and Bruschetta! – Gordon Ramsay’s version

Meat and pumpkin ragout

The Meat and pumpkin ragout it's a warm and comforting seasoning perfect forAutumn is winter! A variant of the classic version; in this case blank, based on minced veal stir-fried with Rosemary, to which it is added instead of the classic tomato sauce, a delicate one pumpkin cream; which at slow cooking will become a one with the base! Turning into a seasoning of a unique goodness! Creamy And very fragrant just not perfect for season the pasta, but also for stuffing bruschetta, croutons, pizzas, savory pies!

Meat and pumpkin ragout

It's about a quick preparation And very easy! You can use the type of pumpkin you prefer: I chose the delica, because it is more full-bodied and flavoursome, but it is also fine there yellow! once ready I chose to season the Wholemeal fusilli Barilla, 100% Italian wheat that I am loving for its perfect cooking resistance but also for the full-bodied texture that perfectly envelops any type of condiment. With this meat and pumpkin ragout I'm simply amazing! Try it soon also in other preparations you will love it!

Discover also:

Pasta with pumpkin (simple and vegan pumpkin sauce)

Meat and pumpkin ragout recipe


Preparation Cooking Total
5 minutes 20 minutes 25 minutes


Quantity for 4 people
  • 320 gr of Barilla wholemeal Fusilli
  • 500 gr of dedicated pumpkin (net weight of waste)
  • 400 gr of minced veal
  • 1/2 cup of dry white wine
  • extra virgin olive oil
  • 1 clove of garlic
  • Rosemary
  • salt
  • pepper (optional)


How to make the meat and pumpkin ragout

First of all, cook the Pumpkin in the oven or in a pan to blend it into cream.

Add a pinch of salt and set aside.

Meanwhile, peel 2 cloves of garlic, sauté them in a pan with 1 tablespoon of oil, add the minced veal, the sprigs of rosemary and sauté over high heat.

After 2 minutes, blend with the white wine and let it evaporate completely over high heat!

how to make meat and pumpkin ragout

Finally, add the pumpkin cream, lower the heat and let it simmer for about 15 minutes.

Shell the meat with a fork so that it is not stuck, see if it needs a drizzle of oil.

In the meantime, cook the pasta al dente and as soon as it is ready, season the Barilla wholemeal pasta with the meat and pumpkin ragout!

pasta with meat and pumpkin ragout


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