New York cheesecake

Cheesecake (also known as sirova torta in our language) originally comes from New York. The recipe is very simple, but the preparation is a bit time-consuming, as the baked cake needs to cool overnight so that the filling sets nicely. Serve the cooled cake without any toppings, or for an extra treat, drizzle it with warm (or cold) cherry, blueberry, raspberry, or strawberry sauce.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 250 g Breadcrumbs, dried

  • 90 g Butter, unsalted

  • 2 spoons Sugar, white

  • pieces Butter, unsalted

  • 900 g Cheese, creamy

  • 200 ml Sour cream

  • 250 g Sugar, white

  • 1.5 teaspoons Vanilla, extract, imitation

  • 1.5 teaspoons Lemon zest, fresh

  • 1.5 teaspoons Juice, lemon

  • 3 spoons Wheat flour, white, multi-purpose

  • 4 pieces Egg, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Place the oven rack in the middle position. Lightly grease a round springform pan (23 cm in diameter) with butter, then line the bottom with parchment paper. Melt the butter slowly in a saucepan over low heat. Remove the saucepan from the heat and let the butter cool slightly.

  2. In a food processor, finely grind the biscuits. Add the melted butter and sugar, and mix well until the biscuits and butter form a uniform mixture. Pour half of the biscuit mixture into the pan and press it firmly into the bottom with your hands. Press the remaining mixture against the sides of the pan to form a small edge. Bake the biscuit base in the preheated oven for 10 minutes. Remove the baked base from the oven and let it cool.

  3. Place the cream cheese and sour cream in a large bowl. Using an electric mixer set to medium speed, mix them for about 2 minutes until smooth and creamy. Reduce the mixer speed and add the sugar, salt, vanilla essence, lemon zest, lemon juice, and flour. Then, gradually mix in the eggs one by one. Mix on low speed until you get a uniform creamy mixture, then stop mixing.

  4. Pour the prepared mixture onto the cooled biscuit base. Gently shake the pan to evenly distribute the mixture and smooth the top. Bake the cheesecake in the preheated oven for 35 to 40 minutes. It is important not to open the oven door during the first half of baking!

  5. When the center of the cake reaches just over 70 degrees Celsius and the filling in the center is still slightly 'wet,' turn off the oven, crack the oven door open, and let the cake cool in the turned-off oven for 30 minutes. Then remove the pan from the oven and let the cake cool to room temperature, before chilling it in the refrigerator for several hours (preferably overnight).

  6. Take the cooled cake out of the pan and carefully remove it from the springform. Serve it on a plate or platter, cut into desired-sized pieces, and serve. Serve it plain or drizzle it with warm or cold fruit sauce.

Nutrition Information (Per 100g)

  • Calories: 377.89 kcal
  • Fat: 25.53 g
    • Saturated Fat: 14.27 g
  • Carbohydrates: 31.62 g
    • Sugars: 20.42 g
  • Protein: 5.04 g
  • Fiber: 0.65 g

Advice

All ingredients for the filling should be at room temperature. It is important to mix the filling ingredients very slowly and not to overbeat them, as this can cause the cake to crack during baking. Instead of vanilla essence, you can use vanilla seeds or vanilla extract.