Best New York Cheesecake

1. Preheat the oven to 175°C (350°F).

2. For the crust, crush the butter cookies into fine crumbs and mix with the melted butter, then press the mixture firmly into the bottom of a springform pan and bake for 10 minutes before cooling.

3. For the filling, beat the cream cheese and low-fat quark until smooth, then gradually add the sugar, cornstarch, cream, egg, and lemon juice, mixing gently by hand to avoid overmixing.

4. Pour the filling over the cooled crust, place the springform pan in a larger baking dish, and add hot water to reach halfway up the sides before baking for 60-70 minutes or until the center is almost set.

5. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.

6. For the glaze, mix the sour cream, vanilla sugar, and lemon juice together and spread evenly over the cooled cheesecake, then refrigerate for at least 4 hours or overnight.

7. For the sauce, combine the raspberries, sugar, lemon juice, and cornstarch in a saucepan and cook over medium heat, stirring constantly, until thickened and the berries break down, then let it cool.

8. Serve the cheesecake with the raspberry sauce drizzled on top.

Tips

1. Use double cream cream cheese for a creamier texture.

2. Crush the butter cookies with a rolling pin in a sealed plastic bag instead of a food processor.

3. Before cutting the cheesecake, dip the knife in hot water and wipe it dry to prevent sticking.

4. Avoid mixing the egg and cream with an electric mixer to maintain the creamy consistency.

5. After pre-baking the crust, add a water-filled oven-safe dish to the bottom of the oven to create steam and keep the crust crisp.