New York style Vanilla Cheesecake Recipee
Оборудование
- Mixer
- Food Processor
Ингредиенты
- 110 g biscuits
- 160 g sugar
- 60 g butter melted
- 600 g cream cheese
- 2 tbsp flour
- 1 tsp vanilla extract
- 40 ml lemon juice
- 3 egg
- 140 ml sour cream
Инструкции
- Put the digestive biscuits into the food processor. Mix on speed 2 until biscuits have a breadcrumb consistency. Add 1 tablespoon of sugar and melted butter and mix for 1 minute on speed 2 until well combined.
- Line the base of a springform tin (23 cm) with a square piece of parchment paper — clip the sides of the springform tin on the base (the excess of the paper will stick out of the bottom).
- Press the biscuit mixture into the bottom of the tin. Bake for 10 minutes on 180°C. Remove from the oven and let cool slightly.
- Place the cream cheese in the bowl of a stand mixer fitted with the Flat Beater. Turn the Speed Control Lever to 2. Beat the cream cheese for 2 minutes. Gradually add sugar and keep mix until sugar is fully incorporated.
- Add flour, vanilla extract and lemon juice and beat for another minute.
- Change the Flat Beater to the Wire Whip. Add 3 eggs. Beat it for 2 minutes on speed 2. Scrape it a few time to ensure the mixture is as smooth as possible.
- Add sour cream and continue beating for another minute.
- Brush the sides of the tin with some butter and line them with parchment paper. Pour the cream cheese mixture into the tin.
- Bake for 15 minutes on 180°C. Lower the temperature to 110°C and bake for 45 minutes. Turn off the oven and let the cheesecake cool in the oven for 2 hours.
- Top the cheesecake with sour cream mixed with sugar and lemon juice.