New York Cheesecake
Easy and delicious cheesecake recipe New-York Style
Servings: 6
Calories: 786kcal
Ingredients
For The Base
- 150 g Biscuits
- 80 8 Butter Melted
For Filling
- 600 g Cream Cheese
- 200 g Sour Cream
- 150 g Sugar
- 4 Eggs Large
- 3 tbsp Corn Starch
- 1 tbsp Lemon Juice
For Topping
- 1 cup Cherries in syrup
- 1 tbsp Corn Flour
Instructions
FOR The Base
- Prepare 8” springform pan. Place the biscuits in a food processor and pulse until you get a fine crumb.
- Add melted butter pour the crumbs into the bottom of the pan and use a flat cup or glass to press into the bottom of the pan. Place in the freezer or bake at 180 degrees for 10 minutes.
For Filling
- In a large mixing bowl whisk the cream cheese and sugar for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
- Add in the sour cream and mix until just combined. Scrape the sides and bottom of bowl.
- Add the eggs, be carefull donot over mix, then add cornstarch, and lemon juice.
- Add the cheesecake batter into the pan. Tap the pan on the counter a couple of times to remove any air bubbles.
- Cover the spring form pan completely with aluminum foil making sure to seal well around the top.
- Bake for first 30 minutes on 200 C then bake on 150 C for 40 minutes.Allow to cool in the warer bath for 60 minutes or until the cake cool completely.
- Let it rest in the fridge for 12 hours.
Nutrition
Serving: 6g | Calories: 786kcal | Carbohydrates: 51g | Protein: 12g | Fat: 60g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 616mg | Potassium: 254mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2064IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg