New York CheesecakeThe Best Recipe

Ingredients−8servings+

• biscuits120g
• melted butter60g
• cream cheese400g
• granulated sugar120g
• sour cream200g
• eggs2
• corn starch2 tbsp
• vanilla extract1.5 tbsp
• lemon juice1/4 lemon
• raspberries200g
• granulated sugar40g
• water1 tbsp

Directions▶ Start cooking

1. Crush 120g of biscuits in a bowl until finely ground.
2. Add 60g of melted butter to the crushed biscuits and mix well.
3. Press the biscuit mixture evenly into the bottom of a springform pan.
4. Line the sides of the springform pan with parchment paper.
5. Wrap the bottom and sides of the springform pan with aluminum foil.
6. Place 400g of cream cheese in a large bowl.
7. Add 120g of granulated sugar to the cream cheese.
8. Whisk the cream cheese and sugar until smooth and creamy.
9. Add 200g of sour cream to the cream cheese mixture and whisk until combined.
10. Crack 2 eggs into a separate bowl, then add them to the cream cheese mixture and whisk until fully incorporated.
11. Add 2 tablespoons of corn starch to the mixture and whisk until smooth.
12. Add 1.5 tablespoons of vanilla extract to the mixture and whisk.
13. Cut 1/4 of a lemon and squeeze its juice through a sieve into the mixture, then whisk until combined.
14. Pour the cheesecake batter into the prepared springform pan.
15. Place the springform pan on a baking tray.
16. Pour hot water into the baking tray, around the springform pan, for a water bath.
17. Bake in a conventional oven at 180°C for 30 minutes.⏱ 30m
18. Reduce the oven temperature to 150°C and bake for another 30 minutes.⏱ 30m
19. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.⏱ 1h
20. Remove the cheesecake from the oven and let it cool down completely.
21. Refrigerate the cheesecake for 6 hours.⏱ 6h
22. Place 200g of raspberries in a bowl.
23. Add 40g of granulated sugar and 1 tablespoon of water to the raspberries.
24. Cover the bowl with plastic wrap and microwave for 4 minutes.⏱ 4m
25. Strain the microwaved raspberry mixture through a sieve, pressing to extract the juice and pulp, discarding the seeds.
26. Unmold the chilled cheesecake and remove the parchment paper.
27. Slice the New York cheesecake.
28. Serve a slice of cheesecake and top with raspberry sauce.

Tips

• Bake in a conventional oven at 180°C for 30 minutes.
• Reduce the oven to 150°C and bake for 30 minutes more.
• Turn off the oven and leave the cheesecake inside for 1 hour.
• Let the cheesecake cool down, then refrigerate for 6 hours.
• Microwave the raspberry mixture for 4 minutes.

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