New York style cheesecake
Easy to prepare, melts in your mouth and disappears in a moment. For a traditional New York Cheesecake, you only need a few ingredients, a little bit of good will and crispy Gullon Digestive biscuits that form the perfect base.
For the base:
200 g Gullon Digestive Biscuits
10 tablespoons brown sugar
120 g butter
Preparation:
Crumble the biscuits, melt the butter and mix 5 tablespoons of sugar into the warm butter. Pour the butter over the biscuits and combine into a uniform mixture. Line a cake tin with baking paper and sprinkle the bottom with 5 tablespoons of sugar, then spread the biscuit mixture and press lightly evenly. Do not overdo it so that the base is not too hard afterwards. Bake for 5 minutes at 250 °C.
For yellow cream:
500 g cream cheese spread
juice of 1 lemon
2 whole eggs
3 tablespoons sugar
1 vanilla sugar
Preparation:
In a bowl, mix two eggs with three tablespoons of sugar and slowly add cream cheese and lemon juice until you get a silky smooth cream. Pour the cream over the baked biscuits, spread evenly and return to the oven, which you have reduced to 170 °C. Bake for 20 minutes.
For white cream:
2 sour cream with 20% milk fat
3 tablespoons sugar
1 vanilla sugar
Preparation:
In a bowl, mix the two sour creams with the sugar until you get a smooth cream. When the yellow cream is baked, pour the white cream evenly on it and return everything to the warm but switched off oven for 5 minutes.
Cool the cake and then put it in the fridge for 4 to 5 hours. Serve with fruit or just enjoy the cake.
Bon apetit!
