New York Style Cheesecake based on Martha Stewart

Ingredients for 1 servings:

• 20 pieces of biscuit(s) (Hobbits by Brandt), in the original recipe Graham Crackers
• 90 ml butter, melted
• 30 g sugar
• 1 pinch of salt
• 1 ½ kg Philadelphia double cream
• 400 g sugar
• 70 g flour
• 240 g sour cream
• 7 ml vanilla extract, alternatively the pulp of three vanilla pods
• 5 large eggs
• Butter for greasing the mold
• aluminum foil

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 8 hours 30 minutes

super creamy

Preheat the oven to 180 degrees Celsius and grease the springform pan with plenty of butter. To prevent the cheesecake from cracking, wrap the outside of the springform pan and the base twice in aluminum foil and prepare a baking dish that will fit our springform pan. Boiling water will go into it later. Neither of these is probably necessary, but it prevented the cake from collapsing in my case. The recipe is for a 26 cm springform pan filled to the top. It should also work in a 28 cm springform pan, but I would then use more biscuits for the base. For the base, crush the biscuits. The easiest way to do this is to put the biscuits in a bag and crush them with a rolling pin. Now mix the crumbs with the melted butter, salt, and sugar in a bowl. Pour this mixture into the springform pan, spread evenly, and press firmly. Place the springform pan in the refrigerator for about 15 minutes and then in the preheated oven for another 15 minutes. Then let the base cool completely. For the filling, mix the cream cheese in a large bowl for about three minutes. In another bowl, combine the sugar and flour. Gradually add the sugar and flour mix to the bowl with the cream cheese on low speed. Mix well. Add the sour cream and vanilla extract. Mix well again until everything is combined. Add the eggs one at a time and gently mix in. Now the cream cheese filling can be poured into the springform pan. Place the springform pan in the prepared baking dish. Carefully add boiling water, about halfway up the pan. Bake the cheesecake on the middle rack at 180°C (350°F) for 45 minutes. Then reduce the temperature to 160°C (320°F) and bake for another 30 minutes, until it is quite firm and only slightly wobbly in the center. Leave the cheesecake in the oven for another hour with the oven door ajar. Then let it cool completely on a wire rack. Don’t remove the springform pan yet. Let it rest in the refrigerator for about six hours, or preferably overnight.