New York Cheesecake

Ingredients for 1 servings:

• 200 g wheat flour
• 1 pinch of baking powder
• 40 g sugar
• 1 packet of vanilla sugar
• 1 tbsp honey
• 150 g butter
• Wheat flour, for processing
• 250 g whipped cream
• 1 packet of vanilla sugar
• 30 g cornstarch
• 2 packs of lemon peel
• 4 eggs
• 100 g sugar
• 600 g double cream cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Dough: Mix the baking powder with the flour and sift it into a mixing bowl. Add the sugar, honey, butter, and vanilla sugar and mix briefly on the lowest speed with a hand mixer (use the dough hook attachment). Then knead on the highest speed until the dough is smooth. Chill for 30 minutes. Sprinkle the work surface with flour, roll out 2/3 of the dough, and place it in a tart tin. Knead 1 tablespoon of flour with the remaining dough, then shape it into a log. Place this log in the tin as a border and press gently up the edges. Use a fork to poke a few air holes into the base of the dough and place the tin in the preheated oven. Pre-bake the base for about 15 minutes at about 220°C, gas mark 4-5, or fan-assisted at about 200°C. Allow to cool and then remove from the tin. Topping: Mix the cream cheese with the remaining ingredients until smooth, then fold in the stiffly whipped cream. Spread the mixture over the base and bake for 40 minutes in the preheated oven. Conventional oven at approximately 200°C, gas mark 4-5, or fan oven at approximately 180°C. After 40 minutes, turn off the oven and let the cake stand for another 10 minutes. Then let it cool.