- 200 g biscuits (e.g. Hobbit biscuits)
- pinch of cinnamon
- 100 g of liquid butter
- 800 g cream cheese
- 200 g of sugar
- 1 packet of vanilla sugar
- 1 teaspoon vanilla paste
- 200 g creme fraiche
- 1 teaspoon lemon zest (I used ground lemon peel)
- 2 tbsp flour
- 4 medium-sized eggs
- Finely grate the biscuits or crush them in a freezer bag with the rolling pin and melt the butter. Put a pinch of cinnamon in the butter and then knead the butter with the biscuit crumbs.
- Use a springform pan with a diameter of 26 cm, spread the biscuit butter mixture well on the base and press it down. Bake the base for 15 minutes at 175 degrees. Then chill and prepare the filling.
- Stir the cream cheese for 2-3 minutes until creamy. Stir in sugar, vanilla sugar, vanilla extract (or vanilla pod), lemon zest and creme fraiche. Stir in the flour and finally carefully fold in the eggs. Try to mix in as little air as possible, then you avoid "bubbles" when baking. These do not detract from the taste, only the appearance could suffer a little due to the rising bubble.
- If you want to bake the cake as light as possible, we recommend baking in a water bath (but you can also do without it). For the water bath, wrap the baking pan with the cooled base in aluminum foil so that no water penetrates. Fill a baking dish or deep baking sheet / tub with water so that the dish is about halfway in the water. // Works even without aluminum foil, simply put an ovenproof dish filled with water in the oven.
- Then bake the cake at 170 degrees hot air for about 45 minutes. If the cake gets too dark for you, cover it with aluminum foil after 3/4 of the baking time. If you take the NY cheesecake out of the oven, it should still wobble slightly in the middle.
DID YOU MAKE THIS RECIPE?Let us know how it was!