American Cheesecake

Ingredients for 1 servings:

• 200 g biscuits (shortbread)
• 20 g sugar
• 90 g butter, liquid
• 400 g cream cheese, Philadelphia
• 200 g crème fraîche
• 90 g sugar
• 1 sachet of vanilla sugar
• 2 large eggs
• 2 tsp, heaped cornstarch
• 300 ml milk
• n. B. Lemon peel, untreated, grated
• Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours

with shortbread base

Line a 26 cm springform pan with baking paper and butter the edges. For the base, crumble the biscuits, add the sugar, and melted butter until smooth. Spread the batter onto the springform pan and chill for half an hour. Mix the cornstarch with a little milk. For the filling, mix the cream cheese and crème fraîche with a mixer, then add the sugar, vanilla sugar, then the eggs, and finally the milk with the mixed cornstarch. Add grated lemon zest, if desired. This will create a fairly runny mixture. Pour this mixture into the springform pan, which must hold tightly due to the liquid mixture, and onto the prepared base. Bake for 60-80 minutes in an oven preheated to 180°C on the second rack from the bottom, until the cake is lightly browned. Let it cool completely in the uncovered oven and then chill in the refrigerator.