Don’t you just love desserts that have their origins in their name? Just like small and sweet teleport machines, they take you to different plains, letting you explore the whole world without leaving your dinner table. In our case, how can you eat a delicious New York Cheesecake without instantly feeling the Hudson River’s breeze in your hair?
So grab your “I <3 NY” apron and let’s break some eggs because it is time to bake.
2 cups of crushed digestive biscuits
½ cup of butter
1¼ cups of sugar
4 (8 ounces) packages of full-fat cream cheese
3 tablespoons of white flour
4 eggs (room temperature)
1 egg yolk
2 teaspoon of vanilla extract
Grated Lemon zest from 1 lemon
1 cup of sour cream
How to make the New York Cheesecake:
Pour the crushed biscuits into a large bowl. Melt the butter and add to the biscuits with ¼ cup of sugar. Stir the mixture thoroughly and press to the bottom of a round cake pan to create an even layer in the middle, rising to about 1 inch in the edges of the pan. Bake in a preheated 320°F for about 10 minutes and set aside to cool.
Beat together the cream cheese, sugar and flour for about two minutes. Add the eggs and egg yolk one at the time while beating. Add the lemon zest and 1 teaspoon of vanilla extract. Pour the filling into the pan and bake for 10 minutes before lowering the heat to 250°F. Bake for 60 minutes. If the cake is not firm yet, keep baking 30 more minutes. Remove from the oven and let cool for about 20 minutes.
Meanwhile, use a small bowl to mix the sour cream with the remaining vanilla extract and 2 tablespoons of sugar. Spread on top of the cake and bake 10 – 15 minutes.
Let the cheesecake cool down before serving.