It’s delicious, it’s creamy, it tastes best ice cold and is therefore perfect for hot temperatures. We have the original recipe for the New York Cheesecake from the USA for you. You should definitely try this. Because yes, the Americans can also make cheesecake!
Also read: Delicious recipe from the GDR: cold bowl with fresh berries! This ingenious summer soup is just right for hot days >>
New York Cheesecake – the original recipe
You need that
For the ground:
130 grams of cookies (Graham crackers or butter biscuits), 50 grams of sugar, 80 grams of melted butter
For the filling:
6 large eggs, 300 grams of sugar, 850 grams of cream cheese, 250 milliliters of sour cream or sour cream, 250 milliliters of liquid whipped cream, juice of one lemon, 1 tablespoon of vanilla extract, 2 heaped tablespoons of flour
This is how it’s done
Place the cookies in a plastic bag, seal and crumble the cookies inside with a rolling pin or saucepan. Then, in a small bowl, mix the cookie crumbs with the melted butter and sugar. Then pour the mixture onto the bottom of a springform pan (24 centimeters in diameter). Press the cookie mixture down firmly with your fingers or with the back of a spoon. Then put the springform pan in the fridge for at least 15 minutes.
Meanwhile, in a large bowl, using a stand mixer on medium speed, combine eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla extract, and flour until smooth. Really only beat the mixture at a medium level and please not for too long. Otherwise the filling could become too fluffy and run out of the mold during baking.
Preheat the oven to 220 degrees (top/bottom heat).
–Take the springform pan out of the fridge and pour the cream cheese mixture into the pan using the back of a spoon. Be careful not to poke holes in the bottom of the biscuit. Then let everything rest for about 10 minutes.
Now the springform goes into the oven. The cake stays there for about 15 minutes at 220 degrees. Then lower the temperature to 135 degrees and bake the cake for another 60 minutes.
Then switch off the oven completely, BUT DO NOT OPEN THE DOOR! This is very important as the cake needs to cool slowly. Only then will it remain without cracks and get the right consistency. The oven door therefore remains for others 2 hours closed! Only then do you take the springform pan out of the oven and put it in the fridge for at least 8 hours.
To serve, open the springform pan and cut the cake into not too large pieces. The cheesecake is very rich. You are welcome to garnish the piece of cake with a little raspberry sauce. Enjoy your meal!
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