New York Cheesecake

A classic American cheesecake featuring a tender cream cheese filling, crispy cookie crust, and airy sour cream topping. The perfect dessert for a festive table.

Ingredients

• 85 g Butter
• 1 cup Cookie crumbs (crackers or sponge cake)
• 1 tbsp Sugar
• 900 g Cream cheese (mascarpone or Philadelphia)
• 250 g White sugar
• 3 tbsp Wheat flour
• 1 tsp Vanilla
• 1 pcs Lemon zest
• 1 pcs Lemon juice
• 3 pcs Eggs
• 1 pcs Egg yolk
• 200 ml Sour cream
• 1 pinch Salt
• 392 ml Sour cream
• 1 tbsp White sugar
• 2 tsp Lemon juice

Instructions

1. Preheat the oven to 160°C (convection) or 180°C (regular mode). Line the bottom of a 23 cm diameter springform pan with parchment paper. Melt the butter over medium heat, mix with cookie crumbs and sugar until evenly moistened. Press the mixture firmly onto the bottom of the pan and bake for 10 minutes.
2. Remove the pan from the oven and cool the crust on a rack. At the same time, increase the oven temperature to 200°C (convection) or 240°C (regular mode).
3. In a mixer bowl with a paddle attachment, beat the softened cream cheese on low-medium speed until creamy, about 2 minutes. Gradually add the sugar, then flour and a pinch of salt, scraping down the sides of the bowl and paddle twice. Replace the paddle with a whisk attachment.
4. Add vanilla, lemon zest, and lemon juice. Gradually incorporate the eggs and yolk one at a time, beating vigorously and scraping the bowl and whisk at least twice. Add the sour cream on low speed, mix thoroughly, but do not overwork—the batter should be smooth, light, and slightly airy.
5. Butter the sides of the pan. Place the pan on a baking sheet. Pour in the filling and smooth the surface (remove any lumps with a knife if necessary). Bake for 10 minutes at 200°C.
6. Reduce the temperature to 90°C (convection) or 110°C (regular mode) and continue baking for another 25 minutes. When the pan is gently shaken, the filling should move slightly. Turn off the oven and leave the cheesecake in a slightly open oven for 2 hours (for a creamier texture) or in a closed oven (for a denser consistency). Thin cracks may appear on top as it cools.
7. Allow the cheesecake to cool completely. Mix the remaining sour cream with sugar and lemon juice for the topping. Spread the topping evenly over the entire surface, extending to the edges. Cover with foil and refrigerate for at least 8 hours or overnight.
8. Before serving, run a sharp knife around the sides of the pan to loosen the cheesecake, then release the springform. Carefully transfer the cheesecake to a serving plate and remove the parchment paper.