New York Cheesecake
Classic cheesecake dessert. Fluffy, rich, creamy and damn delicious.
Ingredienser
CRUST
- 150 gr graham crackers
- 90 gr melted butter
FILLING
- 900 gr cream cheese
- 250 ml sour cream
- 2 tsp vanilla powder
- 330 gr icing sugar
- 3 tbsp flour
- 1 tbsp lemon zest
- 2 tsp lemon juice
TOPPING
- 150 gr sour cream
- 1 tbsp icing sugar
- 1 tbsp lemon juice
Instruktioner
- Set the oven to 160 C/fan and place parchment paper at the bottom of a springform.
- Melt the butter and use a mixer to crumb the graham crackers. Mix with the butter.
- Distribute the crumbs at the bottom of the springform. Bake in the middle of the oven for about 10 min. Let it cool.
- Raise the oven temperature to 250 C/fan.
- If you have a kitchen aid or similar it's time to get that baby cracking. Whisk the cream cheese until smooth (about 2 min.) Add icing sugar, sour cream, flour, a pinch of salt, vanilla powder, lemon zest and juice. Do this slowly, in order for the batter not to be filled with lumps.
- Add one egg at a time. Make sure that they are at room temperature. Lastly, add the egg yolk. Make sure everything is mixed evenly.
- Butter the sides of the form. Cut strips of parchment paper to fit the sides of the springform. Place them edge-to-edge. Butter the stripes with melted butter and attach to the sides. This makes it a lot easier to remove them later on.
- Fill the springform with the batter. Bake in the middle of the oven for 10 minutes. Turn down the heat to 110 C/fan. Put the timer for 25 minutes. Turn off the oven. Let the cake stay in the oven with the oven door closed for 1 hour. After 1 hour open the oven door and let the cake cool in the oven for additionally 1 hour.
- Meanwhile, mix the ingredients for the topping. Mix the sour cream, icing sugar and lemon.
- Take the cake out of the oven and spread it evenly on top of the cake.
- Cover the cake with foil and let it rest in the fridge for about 6 hours. Take it cake out of the fridge, place it on a serving platter and decorate.