New York Cheesecake with Raspberries

Ingredients for 1 servings:

• 200 g biscuits, crumbled
• 4 tbsp butter, liquid
• 4 tbsp sugar
• 1 kg cream cheese, also low-fat
• 200 g sugar
• 3 tbsp flour
• 4 eggs
• 2 ½ dl sour cream
• 2 tsp vanilla flavor
• 1 cup raspberries
• Butter, for the mold
• Flour , for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 30 minutes

Preheat oven to 180°C. Grease the pan with butter and flour. For the base, combine the crushed biscuits, sugar, and butter, then press into the pan and bake for about 10 minutes. Beat the cream cheese until smooth, add the sugar and flour, and beat in the eggs one at a time, followed by the sour cream and vanilla extract. Pour the mixture into the pan and bake for 50-60 minutes. Turn off the oven and let the cake cool with the door slightly ajar. Only remove from the pan when it is completely cool, then refrigerate for 4 hours. Top with fresh raspberries before serving. It’s best to make the cake the day before; it tastes especially good then.