Today we will make the most classic New York cheesecake. This cheesecake, for me personally, is one of my favorite desserts, so I have a couple of tips to get this cheesecake right the first time.
So, let's begin.
Let's make a cookie base.
Grind the cookies with a blender to the state of crumbs. Pour the cookie crumbs into a bowl, add the melted butter and mix well. We spread the creamy crumbs in a detachable form, covered with parchment paper, forming the bottom and sides. I have a form with a diameter of 20 cm. It is very convenient to form the bottom and sides with a regular glass. Place the mold in the freezer while we make the filling.
Put cream cheese "Cream cheese" into the bowl, add eggs, sugar, sour cream, vanillin, lemon juice, and starch. Stir with a whisk or spatula until smooth.
It is better not to use a blender so that bubbles do not form in the mass. The mass should be absolutely homogeneous and smooth.
We take out the form with the base of cookies from the freezer and pour the filling into it. The surface of the cheesecake needs to be smooth with no bubbles. You can circle the form a little on the table so that the mass fills all the voids.
We put the cheesecake in the oven preheated to 165 ° - 170 °. Place a baking sheet with hot water on a lower level in the oven. Bake the cheesecake for 1 hour 20 minutes - 1 hour 30 minutes. Here it is important to focus on the readiness of the cheesecake. The cheesecake is ready when the edges of the cream cheese filling are already stable and the center is still movable. Leave the cheesecake to cool in the oven for 2 hours, then let it cool completely at room temperature. And then we remove the cheesecake in the refrigerator for final stabilization.
Now we remove the mold and decorate our cheesecake.
You can decorate the cheesecake with any seasonal berry or even a frozen berry.
And now you can take a sample. To get a perfect cut of the cheesecake, it is better to wipe the knife with a cloth dipped in vegetable oil. After each cut, the knife must be wiped and wiped again with a napkin.
RECIPE:
Cookies - 280 - 300 g
Butter - 120 g
Cream cheese "crema-cheese" - 500 g
Sour cream (cream, 30%) 200 g
Egg - 3 pcs
Sugar - 150 g
Vanillin - 2 g
Corn starch - 40 g (2 tbsp)
Lemon juice - 1 tablespoon
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