New York style baked cheesecake

80 mins
Serves 1
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Directions

  1. 1Put 200 grams of biscuits in a bowl and bust them up.
  2. 2Put 200 grams of biscuits in a bowl and bust them up.
  3. 3Put 200 grams of biscuits in a bowl and bust them up.
  4. 4Add half of the lemon zest and 100 grams of melted butter to the biscuits.
  5. 5Add half of the lemon zest and 100 grams of melted butter to the biscuits.
  6. 6Add half of the lemon zest and 100 grams of melted butter to the biscuits.
  7. 7Press the mixture into a spring form or a removable bottom cake tin.
  8. 8Press the mixture into a spring form or a removable bottom cake tin.
  9. 9Press the mixture into a spring form or a removable bottom cake tin.
  10. 10Add 1 kilo of cream cheese to a bowl and mix.
  11. 11Add 1 kilo of cream cheese to a bowl and mix.
  12. 12Add 1 kilo of cream cheese to a bowl and mix.
  13. 13Add 50 grams of plain flour and 325 grams of sugar to the cream cheese and mix.
  14. 14Add 50 grams of plain flour and 325 grams of sugar to the cream cheese and mix.
  15. 15Add 50 grams of plain flour and 325 grams of sugar to the cream cheese and mix.
  16. 16Add 200 grams of cream cheese, the rest of your lemon zest, and the seeds from a vanilla pod and mix.
  17. 17Add 200 grams of cream cheese, the rest of your lemon zest, and the seeds from a vanilla pod and mix.
  18. 18Add 200 grams of cream cheese, the rest of your lemon zest, and the seeds from a vanilla pod and mix.
  19. 19Finally, add 220 grams of whisked egg slowly into the mixture.
  20. 20Finally, add 220 grams of whisked egg slowly into the mixture.
  21. 21Finally, add 220 grams of whisked egg slowly into the mixture.
  22. 22Grab your cake tin foil, pour the batter on top of the base.
  23. 23Grab your cake tin foil, pour the batter on top of the base.
  24. 24Grab your cake tin foil, pour the batter on top of the base.
  25. 25Put the cake tin in a bain Marie (a deep dish with boiling water).
  26. 26Put the cake tin in a bain Marie (a deep dish with boiling water).
  27. 27Put the cake tin in a bain Marie (a deep dish with boiling water).
  28. 28Bake in the oven at 175 degrees for 45 minutes.
  29. 29Bake in the oven at 175 degrees for 45 minutes.
  30. 30Bake in the oven at 175 degrees for 45 minutes.
  31. 31Then bake at 165 degrees for 35 minutes.
  32. 32Then bake at 165 degrees for 35 minutes.
  33. 33Then bake at 165 degrees for 35 minutes.

Ingredients

  • 200 grams biscuits
  • 200 grams biscuits
  • 200 grams biscuits
  • 0.5 half lemon zest
  • 0.5 half lemon zest
  • 0.5 half lemon zest
  • 100 grams melted butter
  • 100 grams melted butter
  • 100 grams melted butter
  • 1 kilo cream cheese
  • 1 kilo cream cheese
  • 1 kilo cream cheese
  • 50 grams plain flour
  • 50 grams plain flour
  • 50 grams plain flour
  • 325 grams sugar
  • 325 grams sugar
  • 325 grams sugar
  • 200 grams cream cheese
  • 200 grams cream cheese
  • 200 grams cream cheese
  • 1 vanilla pod seeds
  • 1 vanilla pod seeds
  • 1 vanilla pod seeds
  • 220 grams egg
  • 220 grams egg
  • 220 grams egg

Equipment

bowlspring form cake tinremovable bottom cake tinstand mixercake tin foildeep dish

Tips

  • Make sure to whisk the eggs and slowly add them in for better incorporation.
  • Use a bain Marie (deep dish with boiling water) for baking.