New York cheesecake stands out among other cheesecakes and has its distinctive features that will not allow him to be confused with than other. First, traditionally New York cheesecake consists of three layers: crust from crushed cookies, cream cheese filling, which aromatizes only with vanilla or sometimes with lemon and top a thin layer of sour cream. Secondly, this cheesecake is different from others with its texture. It turns out more dense, creamy and saturated. And in view of the fact that for its preparation is used lots of cream cheese, New York cheesecake always comes out высоким. 
Time: 1hour. 40 min Difficulty: medium Servings: 12 Amount: 1 pie (23 see.) Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 180 gr. chopped diet biscuits
- 2 tbsp. l Sahara
- 100 gr. butter, melted + optionally for lubrication mold
Cheesecake
- 4 packs (250 g each) cream cheese, room temperature
- 220 gr + 2 tbsp. l Sahara
- 3 tbsp. l corn starch
- 2 tsp vanilla extract
- 2 tsp finely grated lemon zest
- 3 large eggs
- 1 large egg yolk
- 200 gr. sour cream (oily)
- 2 tsp lemon juice
Recipes with similar ingredients: shortbread cookies, sugar, butter creamy, curd cheese, starch, vanilla extract, lemon zest, eggs, sour cream, lemon juice
Recipe preparation:
- Preheat the oven to 170 ° C.
- Korzh: Evenly mix cookie crumbs, sugar and melted butter, and press the mass to the bottom greased detachable butter with a diameter of 22 cm. Bake 10 minutes, then cool. Lubricate the mold walls with a little melted oils.
- Cheesecake: Increase oven temperature to 200 ° C. Whisk cream cheese until light and lush. Add 220 g a little. sugar, mixing and scraping the cheese from the walls of the bowl. Then intervene corn starch, vanilla and lemon zest. Beat the eggs one at a time reducing the speed of the mixer, and scraping the mixture from the walls after each addition, then hammer in the yolk. Continuing to whisk on low speed, add 3/4 tbsp. sour cream. Put the mixture on cooled cake.
- Bake cheesecake for 10 minutes at 200 ° C, then reduce oven temperature to 105 ° C and bake another 25 minutes. Turn off oven and leave the cheesecake inside for an hour, opening the oven door in 30 minutes. While baking a cheesecake, prepare sour cream for lubrication.
- Mix the remaining sour cream with the remaining 2 tbsp. l sugar and lemon juice. Spread the surface of the cheesecake with sour cream as soon as take it out of the oven. Let the cheesecake cool completely until room temperature, then carefully go with a spatula between cheesecake and the walls of the mold, remove the mold and place the cheesecake in refrigerator for at least 6 hours before serving. Cheesecake Can keep in the refrigerator for 4 days.
