New York cheesecake


I made this recipe of New York cheesecake to Shavuot, and t was so good that I started making it a lot.
The recipe was adapted from Good Food magazine and I've done few changes over the years, this is a must-try recipe.

I love this cheesecake recipe, it is just so good and so simple to make.
You can make this cheesecake with 3 Philadelphia packages or if you have a low fat cream cheese in the area, you can substitute about half of the amount with the low fat cheese. The cake you see in the photos is made with a mixture of cream cheese and low in fat cheese (5% low fat cheese), so even people who watch their diet, but still want a tasty cheesecake, can enjoy this cake. The cake with the low fat cheese is much lighter, but still very tasty.

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Ingredients for 28 cm round pan:
For the crust:
about 125 gram melted butter
about 250 gram petit beurre biscuits, crumbled
For the Filling:
3 * 300g Philadelphia cream cheese
250 g sugar
3 Tbsp. flour
1 1/2 Tsp. vanilla extract
3 L eggs + 1 L egg yolk
1 1/2 Tsp. lemon juice
200 ml sour cream
pinch of salt
For the Glaze:
226 ml sour cream
1 Tbsp. sugar
2 Tsp. lemon juice
Heat the oven to 180 Celsius, turbo.
Mix the melted butter and biscuits together and transfer to a 28 cm spring form pan.
Spread and tighten the biscuits on the bottom of the pan.
Bake for 10 minutes and then set aside to cool.
Meanwhile prepare the filling:
Raise the oven temperature to 240 degrees Celsius, turbo.
Mix the Cream cheese well and gradually add the sugar, flour and salt. Add the vanilla extract and lemon juice and mix.
Add the eggs, one at a time, and stir after each addition.
Pour inside the sour cream and mix just until well blended.
Transfer onto the biscuit pan and bake for 10 minutes.
After 10 minutes, lower the oven temp to 110 degrees Celsius, turbo and bake for 25 minutes.
When done, leave the cake at the oven with the door closed for an hour. After that, mix the glaze ingredients and spread on the cake.
Let the cake sit in the fridge for at least 8 hours before serving.