New York Cheesecake Deluxe

Ingredients for 1 servings:

• 100 g butter
• 200 g butter biscuits
• 200 g sugar
• 40 g cornstarch
• 600 g cream cheese
• 200 g low-fat curd cheese, 20% fat
• 150 ml cream
• 1 egg(s)
• 250 ml sour cream
• 1 packet of vanilla sugar
• 30 g sugar
• 1 tsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for a 26cm springform pan

Pour the melted butter over the butter cookies and knead into a dough. Line the bottom of a 26 cm springform pan with baking paper and brush the edges with a little butter. Spread the butter cookie mixture into the springform pan and press it evenly with your hand, right up to the edge of the springform pan. Bake in an oven preheated to 180 degrees (top/bottom heat) for about 5-8 minutes on the middle rack. Then, using a whisk (not a hand mixer), beat the quark with the cream cheese, sugar, and cornstarch until smooth. Add the egg, 1 teaspoon of lemon juice, and the cream and mix. Spread the mixture evenly over the pre-baked base and return the cake to the oven for another 45 minutes. For the glaze, beat the sour cream with the sugar, vanilla sugar, and remaining lemon juice until creamy and spread evenly over the cheesecake. Return to the oven for another 5 minutes. Let the baked New York cheesecake cool in the springform pan for about 45 minutes before opening the pan. Once the New York cheesecake has cooled, place it in the refrigerator and let it cool completely.