kuchenI have been looking for an easy New York Cheesecake recipe for quite some time. However, I was always dissappointed because it was never as creamy and fluffy as I wanted it to be. So I had to work on that perfect recipe myself. Turns out I now have a recipe that I am super happy with. Of course, I want to share it with you. And here is what you’ll need:

Crust

  • 28 oreos
  • 4,6oz (130g) melted butter

Cream

  • 3 cups (800g) cream cheese (room temperature)
  • 1 cup (220g) sour cream (room temperature)
  • 3 eggs (room temperature)
  • 1 cup (225g) white sugar
  • 1/4 cup (40g) all purpose flour

Preheat oven to 320°F (160°C). Crush the oreos, add melted butter and knead until combined. Press onto bottom of a 9-inch (25cm) springform pan. Place inside the oven for 10 minutes. Add cream cheese to a bowl and beat with a mixer until it is very creamy. Add sour cream and continue beating on low speed. Add sugar, eggs (one at a time), vanilla extract and flour until blendet. Take out the springform and pour the cream over the crust. Place it inside the oven and bake for about 45min on 320°F (160°C). After 20 minutes place a sheet of parchment paper over the springform to prevent the top of the cheesecake to turn brown. Every oven is different so your cheesecake might need less time or even longer so always have an eye on it after 30 minutes. When the center is slightly jiggly, turn off the heat and leave the cheesecake inside the oven (closed door) until it is completely cooled down. If you take it out to soon the top will get cracks. Place the cheesecake inside the fridge for 6-8 hours and serve. You can pour some melted white chocolate over each slide and decorate it with berries. Enjoy!

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