I’m back from the walking dead you guys!! It took me almost two weeks to get healthy again, but with the help of endless hours of sleep and eventually antibiotics, I’m finally feeling better. Of course, I want to post you the long due recipe right away, so here we go with an easy New York Cheesecake recipe really anyone – with a little patience – can do. And if you are a sucker for cheesecake like the Miser and I, this one is ideal for you! Super tasty and made easily, it’s basically just mixing and a little crumbling 🙂 The cheesecake didn’t turn out as good-looking as we hoped it would, but we prettied it up with some raspberries, plus the fresh and slightly sour berries make the perfect match for the sweet and tasty cake. How you do it? Here you go!
For the base you’ll need:
- 125g of whole grain butter biscuit (we used Leibniz biscuits) or Graham Crackers
- 50g of sugar
- 50g of butter
For the filling you’ll need:
- 900g of cream cheese
- 6 large eggs
- 300g of white sugar (never said this was going to be healthy…)
- 250ml of sour cream
- 250ml of cream
- 1 lemon
- 1TBS of vanilla extract
- 2TBS of flour
Preheat your oven on 220°C /428°F. Put the biscuits in a plastic bag, close it and crumble the biscuits with a rolling pin (or anything else you have that’s apt to crumble your biscuits). Melt the butter in a small pot and mix the butter, sugar and crumbled biscuits in a bowl. Put the mix in a spring-form pan (24cm diameter) and press it on with a spoon. Put the pan in the fridge for about 15 minutes.
Put all your filling ingredients in a large bowl and mix them on medium speed until the mixture is smooth. Make sure you don’t mix it too fast or too long, otherwise the filling will be too fluffy.
Pour your filling mixture carefully in the spring-form pan (after you took it out of the fridge, obviously), maybe even let it pour over a spoon, so you don’t rip your biscuit base! Leave it for about 10 minutes, then put the pan in the oven and bake for 15 minutes. Reduce the heat to 135°C/275°F and bake for another hour.
Now comes the part where you might think you’re done and already can indulge in your cake, but a little patience is required 😉 Switch off your oven but DON’T open the oven door for another two hours. I repeat, DO NOT OPEN! After two hours, put the cake in the fridge for about 8 hours. I recommend you start baking in the evening and let the cake rest overnight. Or, if you’re baking on weekends, bake it in the morning and have your cheesecake ready as a dessert for your dinner guests (or just yourself hehe) at night!
As you can see, this is actually super easy and the effort is quite humble as you are only actively involved in preparing the cheesecake for a mere 20 minutes. The rest is just sitting-waiting-wishing it will be finally ready to be feasted on 🙂
Unfortunately, we couldn’t get the cheesecake off the baking pan (upsi) so we had to leave it on the base of the pan and put the whole thing on a large white plate. As I said, it didn’t look perfect but I think it turned out pretty well and it tasted soo good! We’ll definitely make the cheesecake again!
If any of you are going to bake this, please send me a picture of how your cheesecake turned out, I’m curious! And if you have a tip on how to remove the baking pan base from the cake, tell me tell me 🙂
I’ll see you tomorrow with a new outfit post lovelies! Enjoy your evening! xx