New York cheesecake

New York cheesecake

Total: 1 hr 5 Min. | Active: 25 Min.
vegetarian
Nutritional value / portion: 233 kcal
, Fat: 16 g
, Carbohydrate: 19 g
, Protein: 4 g

Ingredients

12 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Base

120g sponges (e.g. digestive biscuits)
50g butter, soft

Cream cheese mixture

400g double cream cheese (e.g. Philadelphia)
130g sugar
3 eggs
1tbsp cornflour
1 organic lemon, use grated zest only
Purchase ingredients now

Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

Base

Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, add the butter and knead to form a biscuit dough. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass.

Cream cheese mixture

Combine the cream cheese with all the other ingredients up to and including the lemon zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.

To bake

Bake for approx. 40 mins. in the centre of an oven preheated to 160°C. Remove and allow to cool a little. Remove the tin frame, transfer to a cooling rack and leave to cool.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!