American New York Cheesecake – like the famous "Lindy's"

Ingredients for 1 servings:

• 125 g biscuits (graham crackers, in my recipes, or butter biscuits)
• 50 g sugar, white
• 80 g butter, melted
• 6 large eggs
• 300 g sugar, white
• 900 g cream cheese, room temperature
• 250 ml sour cream, plain or sour cream
• 250 ml whipped cream, liquid
• 1 lemon(s), juice
• 1 tbsp vanilla extract
• 2 tbsp, heaped flour

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 11 hours 35 minutes

Lindy’s New York Cheesecake – an institution – so delicious

Place the cookies in a plastic bag, seal the bag, and crumble the cookies using a rolling pin or a saucepan. In a small bowl, combine the crumbled cookies with the melted butter and sugar. Pour the mixture into a 24cm springform pan and press the cookie mixture down firmly with your fingers or the back of a spoon. Refrigerate the springform pan for 15 minutes. In a large bowl, beat the eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla extract, and flour with a mixer at medium speed until smooth. Only mix the mixture at medium speed, and don’t overmix, or the filling will become too fluffy and spill out of the pan during baking. Preheat the oven to 220°C (top/bottom heat). Remove the springform pan from the refrigerator and pour the cream cheese mixture over the back of a spoon into the pan to prevent the filling from making holes in the cookie crust. Let everything rest for 5 or 10 minutes. Then place the springform pan in the oven and bake the cake for 15 minutes at 220°C. Then reduce the temperature to 135°C and bake the cake for another hour. Then turn the oven off completely, but do not open the door! This is very, very important. Keep the oven door closed for 2 hours. After 2 hours, remove the springform pan from the oven and chill in the refrigerator for 8 hours. To serve, cut into pieces that are not too large, as the cheesecake is very rich. Tips for frequently asked questions from the recipe poster’s comments: Every oven is different. It’s possible that your oven has a higher heat than it specifies. Then bake at 10 degrees C less next time. I did some research and it’s possible that the internal temperature of the cheesecake is too high, which will cause it to crack. The cause could be the oven. Even though it’s set as the recipe calls for, it’s already a few degrees warmer. During baking, the internal temperature can rise above 71 degrees C, causing the cake to crack. Another cause could be that, despite careful greasing of the rim of the pan, the cake shrinks as it cools in the oven (every cheesecake does this), and sticks to the edge, causing the cracks to appear. Then, while the oven is still off, check to see if the edges are still firm. If so, run a knife along the edge. It could also be that the baking time is too long for your oven. Try reducing it by 10 minutes. Another reason for cracking could be that the filling is mixed for too long or too quickly (with a hand mixer). If this is the case, too much air gets into the filling, and it could crack later as it cools. Simply use a whisk or—even better—a wooden spoon.