New York Cheesecake

13 Jun New York Cheesecake

Is the first time I try this creamy and delicious New York cheesecake and I love the result. I’ve always like to try this but was a little bit hesitant because of all the cheese it has that’s why I made my version with a little less cheese but not sacrificing the creaminess.

Ingredients:

Crust:

150 grams Marie biscuits

100 grams butter

2 tablespoon caster sugar

Cheesecake:

750 grams cream cheese at room temperature

1 1/3 cup of sugar

3 tablespoon flour

1 1/2 teaspoon vanilla

2 tablespoon lemon zest

2 tablespoon lemon juice

3 eggs + 1 egg yolk

280 ml sour cream

Prep:

1. Preheat the oven at 180°C. Line a springform pan with aluminium foil on the outside because we are cooking in with water so that will prevent it to come inside the pan. Spray the pan with cooking oil or use some sort of grease to prevent to stick. 
2. For the crust melt the butter. Meanwhile, crumb the biscuits with the sugar in a food processor. With the processor running add the butter. Press the mixture to the bottom of the pan. Bake for 10 minutes. When the crust is done pull it off the oven and increase the temperature to 200°C fan-forced. 
3. Meanwhile, beat with a paddle the cream cheese for a couple of minutes or until it becomes cream. Add the sugar and flour and continue beating. Change the paddle for the whisk and add the vanilla, lemon juice and lemon zest. Finally, add the eggs and yolk one at a time and beat well after each one. Pour the filling into the pan with the already cooked crust. You should find a baking pan that can hold the springform pan inside. Fill halfway the baking pan with water and bake for 10 minutes. and then change the temperature to 110°C and bake for 45 minutes until it has a slight wobble. Let it cool for 2 hours inside the oven.
4. I’ll hope you give this New York cheesecake recipe a try. I can assure you that it will worth the effort.