New York Cheesecake
Classic New York-style cheesecake, with a rich, dense texture.
Ingredients
whole wheat cookies
80 g
unsalted butter (for crust)
35 g
cream cheese (softened)
250 g
granulated sugar
100 g
unsalted butter (for cake body)
50 g
yogurt
100 g
vanilla bean
1/3
egg (mixture A)
1
egg yolk (mixture A)
1
cornstarch (sifted, mixture A)
10 g
lemon juice
1 large tbsp
Instructions
1
Preparatory Work
Bring all ingredients to room temperature, especially the cream cheese and butter, to soften them. Mix mixture A (egg, egg yolk, cornstarch) together, stir until smooth, and set the sifted cornstarch aside. Place the butter for the mold into a heat-resistant container and melt it using a double boiler or microwave for about 30 seconds. Preheat the oven to 170°C and set aside.
2
Prepare the Mold
Coat the inside of the mold with melted butter, then line it with baking paper cut to fit the mold size.
3
Make the Crust
Place the cookies into a thick plastic bag, crush them with a rolling pin, then grind them into fine powder using a food processor. Put the butter into a heat-resistant container and melt it using a double boiler or microwave for about 1 minute. Add the crushed cookies to the container and stir in the melted butter. Spread the mixture into the mold, flatten it, and place it in the refrigerator to chill.
4
Make the Cake Batter
Add the cream cheese to a bowl and beat it into a smooth paste with an electric hand mixer. Add the granulated sugar all at once and stir gently until the mixture is smooth. When using the electric hand mixer, ingredients may fly out easily, so regularly scrape the inside of the bowl with a rubber spatula.
