Creamy New York Cheesecake with Crust
Ingredients
Crust
- 120 g butter
- 250 g oat cookies
- 1 pinch cinnamon
- Butter, for greasing the pan
Filling
- 900 g cream cheese
- 200 g sour cream
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 250 g sugar
- 4 large eggs
- 2 tbsp milk
Preparation
Melt the butter in a saucepan.
Place two strips of aluminum foil in a cross pattern on the counter.
Place the springform pan on the foil and press the foil up the sides to wrap the pan.
Grease the bottom of a 26 cm springform pan.
Crush the oat cookies in a freezer bag using a rolling pin until fine.
Combine the crushed cookies with cinnamon in a bowl.
Mix in the melted butter.
Press the mixture into the bottom of the greased springform pan.
Refrigerate for 15 minutes.
Preheat the oven to 150°C (300°F) conventional or 130°C (265°F) fan-forced.
In a large bowl, beat the cream cheese, sour cream, vanilla extract, lemon zest, sugar, eggs, and milk until smooth.
Pour the filling over the chilled crust.
Smooth the top with a spatula.
Slide a large baking sheet onto the middle rack of the preheated oven.
Place the wrapped springform pan in the center of the baking sheet.
Carefully pour hot water into the baking sheet until the water comes about 3 cm up the sides of the springform pan.
Bake for approximately 80 minutes.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Remove from the oven and let cool at room temperature for 1 hour.
Refrigerate for at least 6 hours or overnight.
Run a knife around the edge to release from the pan.
Remove the springform ring and transfer to a serving plate.
Notes
Recipe by Lara from @schwesternkueche.de
Yields approximately 15 slices.
