New York cheesecake

New York cheesecake is recognized for its creamy, satiny texture. It's decadently opulent, dense, and tall with a flat top but fluffy in texture. A generous amount of sour cream also distinguishes it, which adds a unique creamy and sour taste to it.

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Course: Dessert

Cuisine: American

Keyword: Cheesecake

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: Slice

Calories: 417kcal

Equipment

Mixing Bowls
7 Inch Loose Bottom Cake Tin
Parchment paper
Aluminum Foil
Spatula
Whisk
Measuring Spoons
Knife
Mesh strainer

Ingredients

120 gram Biscuits
60 gram Melted butter
400- gram Cream cheese
120- gram Granulated sugar
200- gram Sour cream
150 ml Heavy cream
2 Eggs
2 tbsps. Corn starch
1.5 tbsps. Vanilla extract
½ tsp Lemon juice

For a dressing if you want:

200 grams Raspberries
40 grams Granulated sugar
1 tbsp. Water

Instructions

In a bowl take 120 grams of biscuits of your choice. Cracked and crushed them finely.
Add 60 grams of melted butter in the crushed crackers and mix well until crumbled.
Take a cake tin and finely flatten the crumbled cookies in it. Grease the pan edges with butter and line with the sides with parchment paper.
Completely cover the outer pan with the foil.
Cool the biscuit mix in a fridge.
For the cream cheese; Take a large bowl and add 400 grams of cream cheese.
Add 120 grams of granulated sugar and whisk well until sugar completely dissolve in the cream cheese.
Add 200 grams of sour cream and whisk well.
Add 150 ml of heavy cream and mix well in the cream cheese mixture.
Crack two eggs in the cream cheese and whisk well all the ingredients.
Add 2 tbsps. Of corn starch and 1.5 tbsps. Vanilla extracts and mixes well.
Cut a ¼ of lemon and squeeze well in the cream cheese batter or ½ tsp. of lemon juice in the mixture.
Pour the mixture in the Biscuit crusted cake pan. Tap it well to settle the cream.
Bake the cake on 180 °C conventional for 30 min.
After 30 min, reduce the oven to 150°C and bake for 30 min more.
After 30 Min, turn off the oven and leave cheesecake in the oven for 1 hour.
Cool the cake and refrigerate it for 6 hours.
In another bowl take 200 grams of frozen raspberries. Add 40 grams of granulated sugar along with 1 tbsp. Water. Cover it with cling film and microwave 4 min.
Pour the raspberries mix in another bowl through the fine sieve.
Sieve well the raspberries jam to remove seeds.
Cut the piece of the cake gently and serve with the raspberries syrup and enjoy the yummiest New York cheesecake.

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