New York Cheesecake
Instructions
Crush finely the Digestive biscuits in a food processor together with the cane sugar (1-2-3).
Melt the butter in a small saucepan (4); put the crushed biscuits in a bowl and add the butter little by little (5), blending everything well (6).
Grease a cake pan with butter (7), better a springform pan, of about 9 inches in diameter; cut a circle of parchment paper as big as the cake pan, and 2 strips as high as the rim (8), then line the cake pan with the parchment paper (9).
Pour the biscuit mixture (10) onto the bottom (11) and along the rim of the cake pan (12), pressing it evenly with the help of a spoon. Place the cake pan in the refrigerator for an hour (or in the freezer for half an hour).Preheat the oven to 350F (180C). Put the eggs, the vanilla powder and the sugar in a large bowl (13) and whisk until the mixture is even (14). Then add the cream cheese (15) (if you want your cheesecake to be higher, add up to additional 5 oz (150 g) of Philadelphia), blending it well until creamy and lumpless.
Add to the mixture, always stirring, the lemon juice (16), the corn starch (17), two good pinches of salt and finally the heavy cream, without whipping it (18), always mixing well.
Pour the obtained stuffing into the cake pan (19), which you've taken out of the fridge (or the freezer), spread it evenly (20) and bake it at 350F (180C) for 30 minutes, then lower the temperature to 320F (160C) for 30-40 minutes more. If you notice that the cheesecake surface is browning too much, cover with aluminium foil. Once cooked (21), turn off the oven and let the cheesecake rest inside for 30 minutes with the oven door slightly ajar.Once the cheesecake has cooled down, mix the sour cream with 2 tablespoons of sugar and the sachet of vanilla powder (22); pour the mixture onto the cheesecake (23) and spread it on the surface (24). At this point you have two choices:
- bake the cheesecake at 350-370F (180-190C) for 5 minutes so that the cream will glaze; after that, once cooled down, place it in the refrigerator for at least 6 hours.
- place the cheesecake directly in the refrigerator.
The best solution would be to prepare the cheesecake the day before serving it, so that it can rest in the fridge all night.
