New York cheesecake recipe at home:
18 cm spring form:
Crispy cookies - 150 gr
Melted butter - 60 gr
Sugar - 1 tbsp.
Salt - 1 pinch
600 gr cream cheese
2 eggs
1 yolk
100 gr sour cream
150 g sugar
10 g vanilla sugar
1 tsp. lemon zest
2 tbsp. starch
Glazing:
Sour cream 100-200 gr
Sugar - 1 tbsp.
Vanilla sugar - 10 gr
1. Prepare a 18 cm spring form. Limne the bottom with the parchment, grease the sides.
2. Grind cookies into crumb, add melted butter of room temperature, a pinch of salt and sugar. Stir, put in shape and tamp. Bake the base in the oven, heated to 200 degrees for 10 minutes.
3. For the filling, rub the lemon zest with lemon and sugar and vanilla sugar. This is done in order to crush the zest as much as possible so that there are no pieces of it in the finished cheesecake and that it gives all the aromas of the essential oils contained in it.
4. Mixing the ingredients for the cheesecake filling, we work at the lowest speed of the mixer so that there are no air bubbles in the finished cheesecake. Mix cream cheese, sour cream, sugar, eggs and starch. The starch will make the texture of the cheesecake velvety and silky. Pour the filling on the base of the cookies. The base of the cookie should already cool to room temperature.
5. Put the recipient with boiling water on the lower level of the oven. Bake cheesecake at 90-120 minutes. Turn off the oven, take out the form with hot water. And leave the cheesecake in the oven until it cools to a warm state.
6. Mix sour cream with sugar and vanilla sugar, cover the cheesecake on top and put it in the fridge for 6-8 hours so that it acquires its final texture. Decorate as desired.