New York-Style Cheesecake

Ingredients for 1 servings:

• 2 packs of biscuits (e.g. Hobbits or other wholegrain oat biscuits)
• 180 ml butter, melted
• 60 g sugar
• 2 pinches of salt
• 1,575 g cream cheese
• 420 g sugar
• 70 g flour
• 240 ml sour cream
• 3 vanilla pods, the pulp
• 5 large eggs

Instructions

Working time approx. 35 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 7 hours 50 minutes

Grind the oat cookies in a mixer and then mix with sugar, butter, and a pinch of salt. Preheat the oven to 180 degrees Celsius. Wrap the outside of a 28cm springform pan with aluminum foil. Spread the cookie dough into the greased springform pan and press firmly. This amount of dough is enough to line the sides of the pan. If you only want to cover the bottom, simply use half the amount. Place the springform pan with the cookie dough in the refrigerator for 15 minutes. Then bake at 180 degrees Celsius for 15 minutes and let cool completely. Place the cream cheese in a large mixing bowl and mix well (about 3 minutes). Now combine the remaining sugar and flour and add to the cream cheese, mixing well again. Then add the sour cream and continue mixing. Then add the seeds of the 3 vanilla bean seeds and mix well. Finally, gradually add the eggs and mix into the mixture. Pour the mixture into a springform pan and bake at 180 degrees Celsius on the second-to-last rack for 45 minutes. Then reduce the temperature to 160 degrees Celsius and bake for another 30 minutes. After baking, leave the cake in the oven with the door half-open for 1 hour. Finally, refrigerate the cake, including the springform pan, for at least 6 hours. Tip: Place a heatproof bowl of water in the oven to prevent the surface from cracking. Variations: Add 1 grated lime to the filling. This makes the whole thing very fresh; I also like to add a layer of semi-frozen raspberry puree on top.