Here is a classic American fare, the New York Cheesecake! The original recipe you’ll find it below, and all require the bis.
- 250 grams of digestive biscuits
- 150 grams of butter
- 2 tablespoons brown sugar
- 600 grams of fresh cheese
- 20 grams of corn starch
- the juice of one lemon
- 200 grams of fresh cream
- 2 eggs + yolk
- 1 teaspoon of vanilla extract
- 100 grams of sugar
- 200 grams of sour cream
- a tablespoon of powdered sugar
Put the biscuits in a food processor, add brown sugar, then chop them in a bowl. Melt the butter in a saucepan and add gradually, mixing well on biscuits. Grease a cake tin, preferably looking at opening diameter of 22 to 24 cm, line the base and sides with baking paper. Pour the mixture over bottom and sides of cake pan and press it with a spoon. Leave the pan in the freezer for half an hour and turn the oven to 180 ° C.
Put in a bowl the eggs, vanilla and sugar and beat with mixer until mixture is smooth. Add the cheese, mixing until it becomes creamy and no lumps: then add lemon juice, cornstarch dissolved in a little milk, 2 pinches of salt, continuing to mix everything together. Pour the cream into the pan removed from the freezer, making it level and bake for 30 minutes. Lower the temperature to 160 ° C and bake for a further 30 minutes. Cover with aluminum foil if the surface gets darker too. When cooked the cake will still be wobbly in the center. Leave to rest the cheesecake for 30 minutes. When it is cold mix sour cream with 2 tablespoons sugar and the vanilla, pour the mixture over the cheesecake and level. Alternatively you can use cherries in syrup or chocolate topping. Chill in refrigerator for at least 6 hours before serving.