Description
Delicious cheesecake classic: NY Cheesecake! Not the one you hardly see its baked – no it’s the real deal :P
Ingredients
Scale
For the base
- 7 oz. (200g) chocolate cookies
- 1/3 cup (65g) brown sugar
- zest of 1/2 organic lemon
- 1/4 tsp. salt
- 1/2 cup (120g) butter, melted
For the filling
- 42 oz. (1,2kg) cream cheese, at room temperature
- 1 1/3 cups (265g) sugar
- 1 tbsp. lemon juice
- 1/4 tsp. salt
- 5 large eggs, at room temperature
- 1 cup (230g) sour cream or Schmand, at room temperature
- 2 tsp. vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9.5 inches (24cm) springform tin with baking parchment and grease lightly. Set aside. Add the chocolate cookies to a freezer bag and crush with a rolling pin or the back of a pot until you get fine crumbs. Add together with the brown sugar, lemon zest, and salt to a large bowl and mix with the melted butter until well combined. Pour the moist crumbs into the prepared tin and press to the bottom and sides – try to get a nice and high edge. Bake for 12-14 minutes. Take out of the oven and let cool down. As soon as you can touch the cooled tin, wrap into two layers of aluminum foil – you want the tin to be waterproof for the next step. Set aside.
- Reduce the temperature of the oven to 320°F (160°C). Add the cream cheese to a large bowl and mix with the sugar for about 2-3 minutes. Add the lemon juice and salt and mix in. Add the eggs and mix in well. Add the sour cream (Schmand) and vanilla extract and mix again until well combined.
- Place the prepared springform tin with the cookie base on a large baking sheet with a high edge/rim (or a large baking tin). Pour the cheesecake filling into the springform tin on top of the cookie base up to the edge (almost). Place both – the filled springform tin and the baking sheet or large baking tin – in the oven and fill with hot water. The springform tin should be sitting in the water and the water should reach up to half of the hight of the springform – that’s why you need a waterproof layer of aluminum foil around the tin! Bake for 105-120 minutes – the cheesecake should have some color on top and the center should still be a bit wobbly. Turn off the oven, open the door a bit and leave the cheesecake inside for another 10 minutes, then take it out of the oven and place it on a wire rack for 10-15 minutes to cool down. Remove the aluminum foil, use a knife to loosen the cake from the tin. Let cool down completely, then cover and place in the fridge for at least 8 hours or overnight.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12