New York cheesecake

בס"ד

I made this recipe of New York cheesecake to Shavuot, and It was so good that I started making it a lot.
The recipe was adapted from Good Food magazine, and I've done a few changes over the years, this is a must-try recipe.

I love this cheesecake recipe. This cake is one of the simplest and delicious cheesecake recipe ever.

You can make this cheesecake with 3 Philadelphia packages, or if you have low-fat cream cheese in the area, you can substitute about half of the amount with the low-fat cheese. The cake with the low-fat cheese is much lighter but still delicious.

Ingredients for 28 cm round pan (11 inches):

For the crust:

About 125 gram/4.4 oz. melted butter

About 250 gram/8.8 oz. petit beurre biscuits/ shortbread, crumbled

For the Filling:

Three X 300g Philadelphia cream cheese (about 32 oz. in total)

1 1/3 cups 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 (about 7 oz.)

pinch of salt

For the Glaze:

200 ml sour cream (about 7 oz.)

1 Tbsp. sugar

2 Tsp. lemon juice

Preparation:

Heat the oven to 180 Celsius/ 350 F, turbo.

Mix the melted butter and biscuits together and transfer to a 28 cm springform pan (11-inch 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 / 464F, turbo.

Mix the Cream cheese well and mix in the rest of the filling ingredients.

Pour onto the biscuit pan and bake for 10 minutes.

After 10 minutes, lower the oven temp to 110 degrees Celsius / 230F, 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.

 *My tip for leveling the surface of the cream is to put a paper towel or cling film on the cream just before placing the cake in the fridge.