New Yorker Cheesecake
Classic New York cheesecake in a flat form: sometimes you have to let the five be straight. This version of the cheesecake has become thinner.
Ingredients
- 80 g Butter
- 125 g whole‑grain butter cookies
- 625 g cream cheese (13% fat)
- 150 g sugar
- 0.5 Organic lemon
- 125 g thick sour cream
- 3 eggs
Instructions
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1.
Melt the butter in a saucepan. Place the cookies in a freezer bag and crush them finely with a meat mallet or rolling pin.
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2.
Combine the melted butter and cookie crumbs. Press the mixture firmly into the bottom of a 24 cm springform lined with parchment paper. Bake the crust in a preheated oven at 150 °C (130 °C fan, gas level 1‑2) for about 12 minutes. Remove and let cool.
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3.
Meanwhile, beat the cream cheese and sugar until smooth. Rinse the lemon hot, dry it, then grate 2 teaspoons of zest. Squeeze out the juice. Mix 2 teaspoons of lemon juice, the zest, sour cream, and eggs into the cheese mixture.
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4.
Spread the cheesecake filling over the cooled crust and bake at the same temperature on the lowest rack for 1 hour. Turn off the oven and leave the cake in the slightly open door for another 15 minutes. Then remove the finished New York cheesecake from the oven and chill it for about 3 hours.
