American cheesecake

Ingredients for 1 servings:

• 30 g pecans, chopped
• 30 g walnuts, chopped
• 20 g almonds, chopped
• 100 g ladyfingers, crumbled
• 2 tbsp butter, melted lukewarm
• 680 g cream cheese
• 270 g white sugar
• 300 g sour cream, natural, as a substitute for sour cream
• 5 large eggs
• 30 g flour
• 2 tsp vanilla extract
• 2 tsp lemon juice
• 150 g biscuits (Graham Crackers), recipe in my profile, alternatively butter biscuits, crumbled
• ¼ tsp cinnamon, ground.
• 70 g butter, melted lukewarm

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 2 hours 55 minutes

like at Cheesecake Factory, with 2 base variations – one with, one without nuts

For base version 1, mix the nuts with the crumbled ladyfingers and the melted butter well and pour into a greased 26 cm springform pan, pressing down firmly, also pulling up the edges by about 3 cm. Set the pan aside. Preheat the oven to 160 degrees C (top/bottom heat). For the filling, all ingredients should be at room temperature. Beat the cream cheese with a mixer on low speed until soft, gradually mixing in the sugar and continuing to mix until the mixture is nice and fluffy. Now add the eggs one at a time, continuing to mix. Pour in the flour, vanilla extract and lemon juice and continue mixing. Finally, add the sour cream or sour cream to the mixture and mix well. Pour the filling onto the base of the springform pan. Place the springform pan in the oven and bake the cake for 1 hour and 15 minutes. Then turn off the oven and let the cake cool for 1 hour with the oven door slightly open. Then place the springform pan in the refrigerator for 24 hours. If you prefer crust version 2, mix the crumbled graham crackers with the cinnamon in a bowl. Mix in the melted butter and pour the cookie mixture into the springform pan, which has been completely lined with baking paper (including the edge). Press the cookie mixture down firmly with a glass bottom, creating a rim of about 3 cm. While you prepare the filling, place this crust and the springform pan in the freezer. Preheat the oven to 160 °C (top/bottom heat). Remove the springform pan from the freezer and pour the filling onto the crust. Bake the cake for 1 hour and 15 minutes. Then turn off the oven and let the cake cool for 1 hour with the oven door slightly open. Then place the springform pan in the refrigerator for 24 hours. After the cooling time, loosen the edge of the springform pan, cut the cake, and serve. Tip: To prevent the cake from cracking, place a bowl of water on the floor of the oven. The cake pieces should not be cut too large, as the cake is very rich.