Classic Cheesecake New York

Step 1/6

• 16⅔ g unsalted butter
• 30 g whole-wheat flour
• 11⅛ g sugar powder
• ¼ egg yolk
• ¼ pinch salt

Reheat the oven to 180°C/350°F. Combine butter, sugar powder and yolk. Add salt and sifted flour. Using your hands make the dough, make a ball and put it in the fridge for 1 hour.

Step 2/6

• 8⅞ g unsalted butter

Remove the dough from the fridge, coat it and put in the oven for 10-15 min until golden. Cool it and finely pulse this cookie in a food processor. Melted butter pour onto the crumbs and combine.

Step 3/6

Using your hands put in a form, cool it in a fridge for 10 min and then bake for 10 min.

Step 4/6

• 133⅓ g cream cheese (Hochland)
• 24½ g Sugar
• ½ eggs
• 26⅔ g cream
• 7¾ g lemon juice
• ⅔ tsp lemon zest

Mix cream cheese, sugar, add eggs one by one. Then add lemon juice, zest and cream. Whisk until smooth.

Step 5/6

Pour the mixture onto the cooled crust, make the water bath and bake at 120°C for 90-120 min, depending on your oven. The cheesecake should move in the bottom, it’s ok :)

Step 6/6

Remove from the oven, cool it and put in the fridge for the whole night. In the morning the only thing is to decorate with berries.

Enjoy your meal!