New York Cheesecake tastes fresh and delicious. I use it both as a dessert and as a fresh accompaniment to coffee.
The bottom
170 g melted butter
280 g finknust digestivekjeks
1 tablespoon sugar
Mix everything well and press it flat over a large springform pan, lined with baking paper. Bake in the middle of the oven at 160 degrees for 10 minutes. Allow the bottom to cool on a wire rack while you make the curd.
The cheese filling
900 g Philadelphia cheese
250 g melis
3 tablespoons wheat flour
1 1/2 teaspoons vanilla extract
1 pinch of salt
Grated peel of 1 lemon
1 1/2 teaspoons lemon juice
3 large eggs, plus 1 egg yolk
2 dl sour cream
Whisk the cheese for approx. 2 minutes. Add the salt, powdered sugar and flour little by little, while whisking gently. Add eggs, sour cream, lemon juice and zest, while whisking lightly, so everything is mixed well. The filling should be slightly airy, when ready. Grease the sides of the springform pan with a little butter or mold fat and pour in the curd. Bake in the middle of the oven at 200 degrees for 10 minutes. Then turn down to 90 degrees and cook for another 25 minutes. Gently shake the mold. The cake is ready, if there is some movement in it. Turn off the oven and leave the cake to cool slowly for 2 hours, before setting it to cool.
Sour cream topping
1.5 dl sour cream
1 tablespoon sugar
2 teaspoons lemon juice
Everything is mixed and spread over the cake, when it has cooled.
Leave the New York Cheesecake to cool in the tin for a minimum of 8 hours, before loosening it from the edge with a knife and placing it on a platter. New York Cheesecake can be served with a berry coulis or fresh berries.
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