New York Cheesecake on a Biscuit Base
New York Cheesecake is a classic among desserts, which captivates with its creamy consistency and delicate taste. Prepared on a biscuit base, baked in a water bath, it maintains ideal moisture and smoothness. This baked cheesecake recipe guarantees a perfectly balanced flavor and texture. It is an easy yet elegant choice for any occasion. If you are wondering how to make cheesecake that will impress your guests, this recipe is a must-try!
Recipe for a New York Cheesecake
Ingredients
Biscuit cake
- 300 g butter cookies (biscuits)
- 100 g butter
Cheese mass
- 1.5 kg of Philadelphia cheese
- 2 cups powdered sugar
- 1/5 cup wheat flour
- 1 cup sour cream 18%
- 5 large eggs
- 2 teaspoons vanilla extract.
Icing
- 500 ml of thick sour cream 18%
- 50 g powdered sugar
Instructions
Preparing the cheesecake base
Blend the biscuits well in a food processor until they become a fine flour.
Melt the butter in a saucepan or microwave.
Combine ingredients and pour into a round baking dish. Knead the loose dough with a spoon or the bottom of a small glass. Form the bottom of the cake and the sides.
Place the prepared cake base in the refrigerator for at least an hour.
Preparation of cheese mass
The ingredients for the cheese should be at room temperature. It's best to take them out of the fridge 2 hours before baking.
Mix flour with powdered sugar. Place the cheese in a bowl and mix gently.
Add one egg at a time, a spoonful of cream and flour with sugar until all ingredients are used up. Mix everything well with a mixer. The ingredients should be mixed but not beaten, do not aerate the dough. Finally, add vanilla extract.
Bake New York cheesecake in a water bath at 180 C. Place a baking tin filled with boiling water on the bottom of the oven. Place the baking tin with the cheesecake on a rack just above it.
Bake for about 1 hour 20 minutes. After baking, open the door and leave in the oven for another hour to cool slightly. Remove and cool at room temperature.
Preparing the icing
Mix 18% sour cream and powdered sugar until smooth and spread over the top of the cheesecake. Preheat the oven to 180 C and put the cheesecake with the icing in for 10 minutes.
Remove from the oven, let cool and then place in the refrigerator overnight.
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