A Classic New York Cheesecake

Posted by Tal Oren on

Cheesecake to make that always ,but always succeed.

one important rule: the cake is prepared the day before serving, to let it settle.


To the base:

200 g Butter cookie crumbs or cracker. 

100 g melted butter

1 tablespoons honey.

For the cheese filling:

200 g baking cream cheese 30%fat. 

1 1/4 cup (250 g) sugar.

3 tablespoons cornstarch 

2 cups sour cream

1 teaspoon vanilla 

3 Eggs


Step 1

Prepare the base

Mix the cookie crumbs with the melted butter and honey.

Transfer to a pan and fasten the crumbs tightly with bottom of a glass cup. Transfer to the freezer to stabilize.

Step 2

Preheat oven to 170 c degrees ( Not Turbo)

Warp the bottom of the cake pan in aluminum foil to seal the connections. Prepare a large deep pan (that can hold the cake pan) with water.

Step 3

Prepare the Filling:

In a mixer bowl with a guitar hook mix the cheese the sugar and the cornstarch, for 3 minutes for a creamy texture.

Step 4

Add the sour cream and vanilla extract mix for 1-2 minutes.

Step 5

Add Eggs ( one egg at a time) until the three are absorbed into the mixture.

Step 6

Pour the filling over the base of the cake and bake for an hour and a half,

Or until the cake is golden and the edges are set and the center is still vibrating. If necessary bake for-more 10 minutes.

Step 7

When the cake is ready, remove the pan from the large pan with the water, and Place it on a wire rack for 2 hours.

Step 8

Transfer the cake to the refrigerator for 5-6 hours.

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