New York Cheesecake

Ingredients for 1 servings:

• 100 g biscuit(s), whole grain
• 75 g butter, melted
• Fat for the mold
• 600 g double cream cheese
• 200 g crème fraîche
• 200 g sugar
• 4 eggs
• 1 vanilla pod(s), pulp

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

Crush the biscuits with a rolling pin in a freezer bag. Place the biscuit crumbs in a greased springform pan, pour the melted butter over it, mix well, and press flat to form an even base. Refrigerate for 30 minutes to set. For the cheesecake, beat the eggs, sugar, and vanilla bean seeds with a mixer until frothy. Stir in the cream cheese and crème fraîche. For the bain-marie, cover the base of the springform pan with aluminum foil. Pour the creamcake into the prepared springform pan and spread evenly. Place the springform pan in a large roasting pan with about 2-3 cm of water above the surface. Bake in a preheated oven at 150°C (top/bottom heat) for about 50 minutes. Do not open the oven during baking. Otherwise, the dough could collapse or crack.