New York Cheesecake (from Slovenia)

Americans have quite a few variations of cheesecake, but most of them are quite sweet and calorie-dense. One of the most famous and popular variations is the New York cheesecake. For the cream of this cake, cream cheese is used, into which eggs and sour cream are mixed. The result is a rich, dense, smooth, and creamy texture of the cake.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 140 g Breadcrumbs, dried

  • 85 g Butter, unsalted

  • 10 g Sugar, white

Filling

  • 900 g Cheese, creamy

  • 250 g Sugar, white

  • 45 g Flour, Wheat, bread flour

  • 1.5 teaspoons Vanilla, extract, natural

  • pieces Lemon zest, fresh

  • 1.5 teaspoons Juice, lemon

  • 3 pieces Egg, fresh

  • 1 piece Egg, egg yolk, fresh

  • 200 ml Sour cream

Steps

  1. Preheat the oven to 180 degrees Celsius. Set the oven rack to the middle position. Lightly grease a round cake pan with a removable rim (23 cm in diameter) with butter, and line the bottom with parchment paper.

  2. Slowly melt the butter in a small pot over low heat. In a food processor, finely grind the cookies. Add the melted butter and sugar, and mix well until the cookies and butter combine into a uniform mixture.

  3. Spread the cookie mixture evenly over the bottom of the pan and press it firmly into the base. Bake the cookie base in the preheated oven for 10 minutes. Remove the baked base from the oven and let it cool slightly.

  4. Increase the oven temperature to 220 degrees Celsius. In a stand mixer with a paddle attachment, add the cream cheese and mix until smooth. Gradually add the sugar and then the flour.

  5. Switch to the whisk attachment and continue mixing at medium speed. Add the vanilla extract, lemon zest, and lemon juice. Gradually, one by one, mix in the eggs and egg yolk.

  6. Reduce the mixing speed and add the sour cream. Mix just until a homogeneous mixture is achieved. The batter should be smooth, light, and slightly airy.

  7. Pour the batter over the cookie base and bake the cheesecake for 10 minutes at 220 degrees Celsius. After 10 minutes, reduce the oven temperature to 110 degrees Celsius and bake the cheesecake for an additional 45 minutes.

  8. Let the cheesecake rest in the turned-off, closed oven for one hour. Then transfer it to the refrigerator and serve well chilled.

Nutrition Information (Per 100g)

  • Calories: 346.48 kcal
  • Fat: 24.19 g
    • Saturated Fat: 13.32 g
  • Carbohydrates: 25.39 g
    • Sugars: 17.46 g
  • Protein: 5.64 g
  • Fiber: 0.3 g