The BEST New York style baked cheesecake
Directions
- 1Put 200g of biscuits in a bowl and crush them.
- 2Put 200g of biscuits in a bowl and crush them.
- 3Put 200g of biscuits in a bowl and crush them.
- 4Add ½ lemon zest and 100g of melted butter to the crushed biscuits.
- 5Add ½ lemon zest and 100g of melted butter to the crushed biscuits.
- 6Add ½ lemon zest and 100g of melted butter to the crushed biscuits.
- 7Mix the biscuit mixture and press it into a springform or removable bottom cake tin.
- 8Mix the biscuit mixture and press it into a springform or removable bottom cake tin.
- 9Mix the biscuit mixture and press it into a springform or removable bottom cake tin.
- 10Add 1kg of cream cheese to a bowl and mix it using a stand mixer.
- 11Add 1kg of cream cheese to a bowl and mix it using a stand mixer.
- 12Add 1kg of cream cheese to a bowl and mix it using a stand mixer.
- 13Add 50g of plain flour and 325g of caster sugar to the cream cheese and mix.
- 14Add 50g of plain flour and 325g of caster sugar to the cream cheese and mix.
- 15Add 50g of plain flour and 325g of caster sugar to the cream cheese and mix.
- 16Add 200g of sour cream, the rest of the lemon zest, and seeds from a vanilla pod and mix.
- 17Add 200g of sour cream, the rest of the lemon zest, and seeds from a vanilla pod and mix.
- 18Add 200g of sour cream, the rest of the lemon zest, and seeds from a vanilla pod and mix.
- 19Add 220g of whisked eggs slowly to the mixture.
- 20Add 220g of whisked eggs slowly to the mixture.
- 21Add 220g of whisked eggs slowly to the mixture.
- 22Wrap the cake tin in foil, pour the batter on top of the base, and put it in a bain-marie (deep dish with boiling water).
- 23Wrap the cake tin in foil, pour the batter on top of the base, and put it in a bain-marie (deep dish with boiling water).
- 24Wrap the cake tin in foil, pour the batter on top of the base, and put it in a bain-marie (deep dish with boiling water).
- 25Bake at 175°C for 45 minutes, then at 165°C for 35 minutes.
- 26Bake at 175°C for 45 minutes, then at 165°C for 35 minutes.
- 27Bake at 175°C for 45 minutes, then at 165°C for 35 minutes.
- 28Let it cool and top with whipped cream and icing sugar.
- 29Let it cool and top with whipped cream and icing sugar.
- 30Let it cool and top with whipped cream and icing sugar.
Ingredients
- 200 g biscuits
- 200 g biscuits
- 200 g biscuits
- 1 /2 lemon zest
- 1 /2 lemon zest
- 1 /2 lemon zest
- 100 g melted butter
- 100 g melted butter
- 100 g melted butter
- 1 kg cream cheese
- 1 kg cream cheese
- 1 kg cream cheese
- 50 g plain flour
- 50 g plain flour
- 50 g plain flour
- 325 g caster sugar
- 325 g caster sugar
- 325 g caster sugar
- 200 g sour cream
- 200 g sour cream
- 200 g sour cream
- 1 seeds from vanilla pod
- 1 seeds from vanilla pod
- 1 seeds from vanilla pod
- 220 g egg
- 220 g egg
- 220 g egg
Equipment
bowlrolling pinstand mixergratercake tinaluminum foilbaking pan