New York, the bustling city that never sleeps. The streets overcrowded with busy people, tourists and yellow cabs moving between the skyscrapers. Between the world tallest buildings we can find food stalls at every corner of the street selling hot dogs, pretzels or wraps. The city where people queue two-and-a-half hour for a cronut, to eventually find out that they are not among the lucky few. The city where dreams are never too big to achieve. Yes, someday you will find me in New York City, enjoying a good piece of New York Cheesecake in a nice little coffee shop.
Ac and I have tried quite some New York cheesecakes in several lunch rooms, but this is the best cheesecake that we have tried so far. It is very simple to make and the finished product is very creamy and rich in flavor.
INGREDIENTS
Cookie base
120 g digestive biscuits
50 g melted butter
Cream cheese filling
500 g cream cheese
450 g sour cream
2 eggs
1 tsp vanilla essence
170 g sugar
40 g melted butter
DIRECTIONS
1. Preheat the oven at 165 degrees C
2. Place the biscuits in a plastic bag and crush with a pan or rolling pin to fine crumbs, or use a food processor.
3. Combine melted butter with the biscuit crumbs. Place in the base of the cake tin and flatten it with a spoon until it becomes an even layer. Set in the fridge to let it chill.
4. Combine sugar, sour cream and eggs and beat until smooth.
5. Then add the cream cheese, vanilla essence and butter and beat again until you everything is well combined.
6. Pour the cream cheese mix on to the biscuit base and bake in the oven for 45 minutes.
7. When the cheesecake is done, let the oven door ajar and let the cheesecake cool in the oven to prevent the top from cracking.
8. Chill further in the refrigerator for at least 4 hours or overnight. Remove the cheesecake from the tin when it's completely cooled down.
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