Classic Cheesecake “New York”

It is very easy to prepare for the “Cheesecake” cake at home. The recipe is available, but it will require cream cheese.

Ingredients

• For a sand base:
• Shortbread cookies – 150 g
• Butter – 60 g
• Sugar – 1 tbsp without top
• Salt – 1 pinch
  *
• For filling:
• Cream cheese – 600 g
• Eggs – 2 pcs.
• Yolk – 1 pc.
• Fat sour cream – 100 g
• Sugar – 150 g
• Vanilla sugar – 10 g
• Lemon (zest) – 0.5 pcs.
• Starch (preferably corn or rice) – 2 tbsp
  *
• To cover:
• Sour cream (20% and above) – 100-200 g
• Sugar – 1 tbsp
• Vanilla sugar – 10 g

Directions

1. Prepare a split form. In my case, this is a split ring with a diameter of 18 cm, the bottom for which I made of foil. Grease the sides of the mold with butter and, if desired, line with parchment, then the edges of the cheesecake will be embossed.
2. Grind the cookies into crumbs using a blender or by hand: place in a bag and apply with a rolling pin.
3. Add sugar, melted butter at room temperature, and salt to the chopped liver.
4. Mix.
5. Put the sand crumbs into a mold and tamp. Bake the cheesecake base in the oven at 200 degrees for 10 minutes.

   

6. Then let the cheesecake base cool to room temperature.
7. For the filling, grate the lemon zest (exclusively the yellow part) on a fine grater.
8. Grind the lemon zest with sugar and vanilla sugar. This is done in order to grind the zest as much as possible so that there are no large pieces of it in the finished cheesecake and so that it gives off all the aromas of the essential oils contained in it.
9. When mixing the ingredients for the cheesecake filling, work at the lowest mixer speed so that there are no air bubbles in the finished cheesecake.
10. Beat the cream cheese, gradually adding sugar. Remove the cream cheese from the sides of the dishes periodically.
11. Add eggs, yolk, sour cream, and starch. The starch will give the cheesecake a velvety and silky texture.
12. Stir until smooth.
13. The cookie base should already have cooled to room temperature. Pour the filling onto the cookie base.

    

14. Put a container with boiling water on the lower level of the oven, on the middle – a mold with cheesecake.
15. Bake the cheesecake at 130 degrees for 90-120 minutes. The edges of the cheesecake should grip and the middle should still be alive. Turn off the oven, take out a mold with hot water. And leave the form with the cheesecake in the oven until the cheesecake cools down to a warm state.
16. Mix sour cream with sugar and vanilla sugar.
17. Top the still warm cheesecake with sour cream. Shake and rotate the pan so that the sour cream is evenly distributed over the surface of the cheesecake.
18. Put the cheesecake in the refrigerator for 6-8 hours to get its final texture.
19. We decorate the cheesecake as desired.
20. Cut the cheesecake into portions. To make the cheesecake cut evenly, wipe the knife every time.

Bon Appetit!