New York Cheesecake

Ingredients for 1 servings:

• 100 g biscuits (graham crackers, alternatively butter biscuits)
• 50 g butter
• 1,100 g cream cheese
• 375 g sugar
• ½ tsp lemon zest
• ½ tsp orange peel
• 3 tbsp flour
• 5 eggs
• 2 egg yolks
• 2 drops of vanilla extract
• 60 ml whipped cream
• butter
• 1 jar sour cherries or sweet cherries
• n. B. cornstarch
• some sugar
• 125 g flour
• 125 g white sugar
• 1 tsp lemon zest, grated
• 1 egg yolk
• 125 g butter, in pieces
• 2 drops of vanilla extract

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 50 minutes

with 2 floor variants

Preheat oven to 230 degrees Celsius (450 degrees Fahrenheit). Grease the bottom and sides of a 23 cm springform pan with butter. Mix the cream cheese, sugar, flour, lemon zest, and orange zest in a bowl. Stir in the eggs, egg yolks, and vanilla extract, then fold in the whipped cream. Mix thoroughly. Heat the 50 g of butter for the base (version 1); it should be liquid but not hot (just lukewarm). Crush the biscuits with a rolling pin, then mix with the butter. Line the bottom of the springform pan with 2/3 of the mixture, pressing firmly. Spread the remaining mixture up the sides. Pour the cream cheese mixture onto the biscuit mixture. Place in the oven and bake for 12-15 minutes. Then reduce the temperature to 100 degrees Celsius (212 degrees Fahrenheit) and bake for one hour. Turn off the oven and let the cake cool for one hour with the oven door wide open. If you prefer to use the dough, knead the ingredients for version 2 into a dough, wrap it in cling film, and chill in the refrigerator for 1 hour. Preheat the oven to 200 degrees Celsius (top/bottom heat). Roll out one-third of the chilled dough on a floured work surface. Place it in the pan and press it evenly onto the bottom of the pan with your hands. It’s okay if it looks like it’s about to crack. Bake in the oven for 15 minutes until golden brown and let it cool in the pan. Then roll out the remaining dough in pieces and line the sides of the springform pan. Do not leave any holes. Increase the oven temperature to 230 degrees Celsius (450 degrees Fahrenheit) and pour the cream cheese filling onto the bottom. Place the springform pan in the oven and bake for 12 to 15 minutes, then reduce the oven temperature to 100 degrees Celsius (212 degrees Fahrenheit) and bake for 1 hour. Then turn off the oven and let the cake cool for 1 hour with the oven door wide open. Very important note: After the hour, remove the cake from the oven and let it cool completely. Then use a knife to loosen the cake from the edge of the springform pan. Place the cake in the refrigerator in the springform pan for at least 4 hours, or better yet, overnight. Only then remove the edge. Optional: You can also add a topping of thickened sour cherries to the finished cake before removing the edge after the cooling time. Simply boil a jar of sour cherries with sugar, then thicken with plenty of starch to create a thick topping. You can also use sweet cherries, but then use little to no sugar. Note: The cake pieces should not be cut too large, as the cake is already very rich.