Recipe 45: Baked New York Cheesecake

Being a major foodie, you are often asked what your favorite food is. That is a horrible question, of course. I have no idea! I love so many different things. From cinnamon rolls to sushi, from goats cheese salads to pizza, and from freshly baked bread to baked New York cheesecake. All of the aforementioned belong to my group of 'favorite foods', and today I would like to introduce you to one of them: baked New York cheesecake.
Cheesecake is one of my favorite desserts ever. Its dense texture, sweet taste, and glossy golden brown top have captured my heart ever since I had my first bite of it. Over the years, I have tried out many recipes, but my all-time favorite is one that I found online and adapted to my own likening. So here you have it, my version of the amazing baked New York cheesecake!
What do you need?
  • Biscuits, digestive - 20 pieces
  • Butter - 4 tbsp
  • Cream cheese, RT* - 4 cups
  • Sugar - 1 1/2 cups
  • Vanilla extract - 1 1/2 tsp
  • Lime zest - of 1 piece
  • Milk - 1/2 cup
  • Eggs, RT* - 4 pieces
  • Flour, all purpose - 5 tbsp
  • Sour cream - 1 cup
RT* = at room temperature

How to make it?
  1. Preheat the oven to 350 degrees F or 175 degrees C. 
  2. In a foodprocessor or in a plastic bag, mash the cookies. In the meanwhile, melt the 4 tablespoons of butter. When the cookies are in very fine crumbles (like sand), add the butter and mix well. 
  3. Cover the bottom of a 9-inch springform pan with the crumble mixture. You can take a bigger springform pan, but not a smaller one. There will be too much batter. 
  4. In a clean bowl, mix the soft cream cheese with the sugar, untill well combined and no lumps. 
  5. Add the vanilla extract, lime zest, and the milk. Mix until just combined, but do not mix for too long.
  6. Add the eggs, one at a time. This way it will be well combined.
  7. In another bowl (sorry for all the dishes), combine the flour and sour cream. Making this separately will prevent lumps in the batter later on.
  8. Add the flour and sour cream mixture to the cream cheese mixture, and mix well. Pour over the cookie crumble base. It is okay if it goes all the way to the top of the pan.
  9. Bake for at least 1 hour and 15 minutes, but it might take longer (mine usually take 1 1/2 hours). You want the top to be slightly golden brown on the sides, and if you tap against your oven, you want only the middle of the cake to jiggle slightly. Do not open the oven for 2 hours after it has been done baking. The cheesecake needs to cool down slowly, in the oven. It should not be too warm when you take it out of the oven. You could open the door a couple of inches after one hour to let it cool down slightly quicker. 
  10. When cooled down, let the cheesecake set in the oven overnight or for at least 3 hours. Otherwise, your base will not be firm enough, and the texture of the cheesecake will not be like it is supposed to be. 
Making this cake is a long process, but it is soooooo worth it. I had a friend over, so this was the perfect little treat. I already ate 3 slices since this morning, whoops!
Enjoy this perfect, slightly, celestial piece of pastry when you make it.

Liefs,

Debs.

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