New York cheesecake

🥘 Ingredients

• butter 300 g
• biscuits 360 g
• eggs 2
• egg yolk 1
• sugar 100 g
• vanilla pod ½
• cream cheese 750 g
• lemon ½
• cornstarch 40 g
• fresh heavy cream 150 g
• sour cream 150 g
• vanilla pod ½
• berries 200 g
• mint

Crust

1. 1

   Melt butter and allow it to cool.
2. 2

   Put biscuits into a food processor and blend until completely crumbled.
3. 3

   Transfer the biscuit powder into a bowl with the melted butter, then mix them together using a spatula until you obtain a homogenous mixture.
4. 4

   Take a 23 cm springform cake pan , line it with parchment paper, and distribute half the biscuit mix along the bottom, pressing it down with the back of a spoon. Use the remaining half of the biscuit mix to line the sides of the pan.
5. 5

   Leave the base to set in the refrigerator for at least 30 minutes .

Filling

1. 1

   Preheat the oven to 160°C in the static setting.
2. 2

   Put eggs , egg yolk , and sugar inside a mixing bowl and whisk until creamy.
3. 3

   Scrape the seeds off vanilla pod and add them to the bowl.
4. 4

   Incorporate cream cheese one portion at a time while you continue to whisk.
5. 5

   Once you have a consistent mixture, add the juice of lemon and cornstarch .
6. 6

   Finally, add fresh heavy cream and whisk gently until fully incorporated.
7. 7

   Take the base out of the refrigerator and pour the mixture in.
8. 8

   Bake in the oven at 160°C for 60 minutes and then at 170°C for another 20 minutes .
9. 9

   When done, allow the cheesecake to cool inside the oven with the door open.

Topping

1. 1

   Inside a mixing bowl, add sour cream and the seeds of vanilla pod and combine with a spatula.
2. 2

   Once the cheesecake has cooled down, take it out of the oven and pour the vanilla-scented sour cream over the top and spread it evenly.
3. 3

   Allow the cheesecake to chill in the refrigerator for 2 hours before serving.
4. 4

   Decorate with berries and mint .