New York cheesecake
The combination of the soft and sweet filling with the tasty biscuit base and a hint of lemon is really tasty.
Ingredients (⌀ 20 cm)For the crust
- 180 gr Bastogne cookies, crumbled
- 90 gr butter, melted
For the cheese cream- 540 gr soft cream cheese (natural dairy spread)
- 160 gr fine table sugar
- ½ tsp salt
- 40 gr flour
- grated zest and juice of 1 lemon
- 360 ml crème fraîche, 30% fat content
- 5 medium eggs
- 1 egg yolk
- ½ tsp vanilla essence
Directions- Preheat the oven to 175 °C (fan).
- For the crust, mix the crumbled Bastogne biscuits with the melted butter. Press this mixture into a 22 cm diameter springform pan greased with butter. Press the crust down firmly with the bottom of a glass. Bake in the oven for 15 minutes. Take the pre-baked crust out of the oven and turn the oven to 225 °C.
- Beat the ingredients for the cheese cream in the order specified in the ingredient list until smooth. Pour the cheese cream over the crust.
- Bake the cake in the oven for 10 minutes. Turn the oven (without opening the oven door) to 120 °C and bake for 1 hour and 15 minutes. The cream should still vibrate slightly in the middle. Let cool, then put the cheesecake in the fridge for at least 4 hours.
- Preheat the oven to 175 °C (fan).
- For the crust, mix the crumbled Bastogne biscuits with the melted butter. Press this mixture into a 22 cm diameter springform pan greased with butter. Press the crust down firmly with the bottom of a glass. Bake in the oven for 15 minutes. Take the pre-baked crust out of the oven and turn the oven to 225 °C.
- Beat the ingredients for the cheese cream in the order specified in the ingredient list until smooth. Pour the cheese cream over the crust.
- Bake the cake in the oven for 10 minutes. Turn the oven (without opening the oven door) to 120 °C and bake for 1 hour and 15 minutes. The cream should still vibrate slightly in the middle. Let cool, then put the cheesecake in the fridge for at least 4 hours.