New York Cheesecake

Ingredients

• 180 g whole wheat cookies (or oatmeal cookies)
• 135 g butter
• 45 g Rolled oats
• 1 Vanilla bean
• 800 g cream cheese (quarter-fat; 10% fat in total)
• 200 g Sour Cream
• 200 g birch sugar
• 4 eggs (medium size)
• 40 g cornstarch
• 110 ml heavy cream
• Salt

Instructions

1. 1.

   Crush the cookies into crumbs using a clean kitchen towel and rolling pin. Melt 110 g butter in a small saucepan over low heat, then mix with the crumbs and oats.

2. 2.

   Line a springform pan with parchment paper. Pour the cookie mixture into the pan and press firmly to form the base.

3. 3.

   Split the vanilla bean lengthwise and scrape out the seeds. Whisk together vanilla seeds, cream cheese, sour cream, and 100 g birch sugar until smooth. Add eggs one at a time, then stir in cornstarch briefly.

4. 4.

   Spread the filling over the cookie crust. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 1 hour. Remove cheesecake from the pan with a knife and let it cool.

5. 5.

   For the salted caramel sauce, combine 100 g birch sugar and 30 ml water, stirring until boiling. Gradually add 80 ml cream in spoonfuls, simmering over medium heat until the mixture turns golden brown, stirring regularly.

6. 6.

   Take the sauce off the heat. First stir in remaining butter, then 10 ml water, and finally the rest of the cream. Season with salt and whisk until smooth. Slice the cheesecake into pieces, drizzle with the sauce, serve, and enjoy.