Name: New York Cheesecake
Prep time: 5 h 30 min
Cook time: 1 h
Total time: 6 h 30 min
Yield: 1 cake
Ingredients: 600 g cream cheese; 200 g sour cream; 120 g caster sugar; 1 teaspoon vanilla extract; 3 pcs eggs; 15 g plain flour; 1 pc lemon; 200 g lotus biscuits; 80 g butter; 1 pinch salt; 150 g raspberries; mint

Step by step process

Crust

1
Get the pan ready for your New York cheesecake: preheat the oven to 170°C, line the bottom of a 24 cm round springform pan with parchment paper and butter the sides.
2
Finely crush the cookies in a blender or with a rolling pin. Add a pinch of salt and melted butter, then mix until you get a moist crumb that holds together when pressed.
TIP:
Mix crushed cookies with melted butter and a pinch of salt until the mixture holds its shape. This crispy crust is also ideal for other desserts with cookies.
3
Press the mixture firmly into the pan, forming a low edge. Bake the crust for 10 minutes until set and beginning to turn golden. Let cool slightly outside the oven.

Filling

4
Reduce the oven temperature to 160°C. Beat room-temperature cream cheese with sugar just until smooth - do not overmix or you will incorporate too much air.
5
Add vanilla extract and grated lemon zest, beat briefly. Add a splash of lemon juice and stir to combine.
6
Add sifted all-purpose flour. Then add the eggs one at a time, beating gently after each just until incorporated. Finally, gently fold in the sour cream with a spatula until the mixture is smooth and silky.

Baking and Cooling

7
Pour the creamy filling over the pre-baked crust. Gently tap the pan on the counter a few times to release any air bubbles.
8
Bake for 50-60 minutes at 160°C. The centre should be set but still slightly wobbly when gently shaken. The surface should not be liquid, but also not completely firm.
9
After baking, run a thin knife around the edge between the crust and the pan to prevent cracking as it cools. Turn off the oven, crack the door open and let the cheesecake cool inside for about 1 hour.
TIP:
After removing the cheesecake from the oven, run a thin knife around the edge of the pan to loosen the cake. This will prevent it from shrinking and cracking during cooling.
10
Once partially cooled, transfer the cheesecake to the counter. Then refrigerate for at least 4 hours, ideally overnight - only then will the filling be silky and the slices hold their shape.

Serving

11
Before serving, carefully release the cheesecake from the pan. For clean, even slices use a sharp knife dipped in hot water and wiped dry before each cut.
TIP:
After pouring the creamy filling onto the cake base, gently tap the mold several times on the work surface. This helps remove air bubbles and ensures a more even dessert.
12
Garnish with fresh raspberries and mint leaves or other fruit as desired. Serve well chilled.