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Einfacher New York Cheesecake
Springform Ø 24–26 cm
| prepPreheat oven to 160–170°C / 320–340°F convection (180°C / 350°F conventional) | ||||||
| prepLine 24–26 cm springform with parchment paper | ||||||
| 200 g / 200 g butter cookies (e.g. Leibniz, Hobbit) | Crush cookies, mix with butter | Press into springform base | Chill base 15 min | Pour filling, smooth top | Bake 50–60 min / 160–170°C, rest in oven 1 hr | Cool completely, chill ≥6 hrs |
| 100 g / 3.5 oz butter, melted | ||||||
| 800 g / 28 oz cream cheese (double cream, room temperature) | Cream cheese with sugar, vanilla, zest | Fold in sour cream | Beat in eggs one at a time, mix starch if using | |||
| 200 g / 7 oz sugar | ||||||
| 1 packet vanilla sugar (or 1–2 tsp vanilla extract/paste) | ||||||
| zest of 1 organic lemon (optional) | ||||||
| 200 g / 7 oz sour cream / Schmand / crème fraîche (room temperature) | ||||||
| 3 eggs (size M, room temperature) | ||||||
| 1–2 tbsp cornstarch or flour (ca. 20 g, optional) | ||||||
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