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Cheese cake "New York"


 Butter Cookies - 320 g
 Butter - 200 g of
 Philadelphia cream cheese - 900 g of
 sugar - 220 g
 Eggs - 5 pieces
 Sour cream (fat, without serum) - 160 g of
 vanilla extract - 1 tbsp.  l
 Lemon zest - 1 teaspoon.
 Lemon juice - 2 tablespoons.  l


 1. For the basics: in a blender, grind 320 g of cookies in small crumbs.  If there is no blender, place the cookies in an airtight zippered bag and chop with a rolling pin.  Melt 200 g of butter in the microwave or in a small saucepan and pour into the crumbs.  Shuffle

 2. Cover the bottom of the detachable form with parchment paper and remove the ring from the form, cut the remaining paper.  Remove the crumbs from the cookies and ram the bottom, form the walls and let cool in the freezer for 15 minutes.

 3. While the cheesecake base cools, prepare the filling.  All ingredients for the filling must be at room temperature.  In a mixing bowl with a spatula nozzle, mix 900 g of cheese at room temperature and 220 g of sugar.  
Stir until smooth, without whisking.  Then, one at a time, introduce 5 eggs in the cheese dough, before adding each next egg, the previous one must be completely mixed.  You get a soft and delicious cream.

 4. Add 160 g of sour cream (without serum) and mix until smooth.  For flavor add 1 tablespoon.  l Vanilla extract, finely grate the grated lemon zest and add 2 tablespoons.  l lemon juice, mix everything.

 5. You get a smooth cream without lumps, very delicate and tasty. 
Preheat the oven to 160 ° C. Remove the mold with the cheesecake base from the freezer and wrap it well in aluminum foil in several layers to prevent water from entering.  Pour the filling on the base of the cookie.

 6. Place the cheesecake pan in a deep baking dish with a larger diameter.  Pour hot water into a large baking sheet so that the water reaches the center of the cheesecake plate. 

Place this design in a preheated 160 ° C oven and bake for 60–80 minutes.  The edges of the cheesecake should be gripped, and the medium will remain liquid.

 7. After that, open the door, turn off the heat and let the cheesecake continue for 1-2 hours.

 8. After cooling completely, squeeze the cheesecake plate with clear film and refrigerate for 6–8 hours.

 9. The classic New York cheesecake is ready, serve with berries or berry sauce.

 Enjoy your meal!