New York Cheesecake
Original New York Cheesecake – we have the best recipe! With a crispy biscuit base and super-creamy filling, now you can bake the American cheesecake yourself.
INGREDIENTS
For the base
a little butter for the mold
250 g whole grain oat biscuits
1 pinch of cinnamon
125 g butter
For the filling
750 g cream cheese
200 g sour cream
225 g sugar
1 packet of vanilla sugar
4 eggs (size M)
2 tbsp milk
a little lemon zest
PREPARATION
1. Grease a springform pan (⌀ 26 cm) with a little butter and wrap the pan all around in aluminum foil. Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees).
2. For the base, grind the oatmeal biscuits in a food processor (or alternatively in a freezer bag with a rolling pin) to coarse crumbs. Add a pinch of cinnamon. Melt the butter in a small saucepan, then mix with the biscuit crumbs. Spread the butter and biscuit mixture on the base of the springform pan and press down well.
3. Bake the base in the preheated oven for about 10-12 minutes. Meanwhile, put all the ingredients for the filling in a bowl and stir until smooth until the sugar has completely dissolved. Pour the filling evenly over the baked biscuit base.
4. Place the springform pan wrapped in aluminum foil in a larger casserole dish filled with hot water to a height of about 2 cm. This way, the liquid in the pan will set more evenly and the steam will prevent the mixture from baking and instead settling. This makes the cheesecake particularly creamy and it also stays nice and light.
5. Turn the oven to 160 degrees top and bottom heat (fan oven not recommended) and let the cheesecake set in the preheated oven for about 50 minutes. After baking, immediately remove the cake from the water bath and allow it to cool completely. Refrigerate the cake in the tin for about 4 hours, or overnight if you like. Then carefully remove it from the edge of the springform tin with a knife and serve immediately. A nice berry sauce and fresh raspberries or blueberries go well with it. Enjoy!
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