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🍰 New York Cheesecake in Original Style – just like at Lindy's

888 kcal · 215 min · 4 servings

Ingredients

• 125 g cookie(s) (Graham Crackers, in my recipes, or butter cookies)
• 50 g sugar (white)
• 80 g butter (melted)
• 6 large egg(s)
• 300 g sugar (white)
• 900 g cream cheese (room temperature)
• 250 ml Sour Cream (plain or sour cream)
• 250 ml whipping cream (liquid)
• 1 lemon, juice from it
• 1 tbsp vanilla extract
• 2 tbsp, heaped flour

Instructions

1. 1. Crush the cookies finely in a plastic bag using a rolling pin or pot. Mix the crumbs in a small bowl with the melted butter and sugar. Press the mixture firmly into the bottom of a 24 cm springform pan. Place the pan in the refrigerator for 15 minutes.
2. 2. Whisk eggs, sugar, cream cheese, sour cream, whipping cream, lemon juice, vanilla extract, and flour in a large bowl with a mixer on medium speed until smooth. Mix only briefly on medium speed to prevent the filling from absorbing too much air and overflowing during baking.
3. 3. Preheat the oven to 220 °C top and bottom heat.
4. 4. Take the springform pan out of the refrigerator. Pour the cream cheese mixture carefully over the back of a spoon into the pan to avoid damaging the cookie base. Let the pan stand for 5 to 10 minutes.
5. 5. Place the pan in the oven and bake the cake for 15 minutes at 220 °C. Then reduce the temperature to 135 °C and bake for another 1 hour.
6. 6. Turn off the oven completely, but do not open the door under any circumstances! Keep the door closed for 2 hours. Then remove the pan and place it in the refrigerator for 8 hours.
7. 7. Cut the cake into not too large pieces, as it is very rich. Tip: Every oven heats differently. If your oven runs hotter than indicated, bake at 10 degrees less next time. Cracks can occur if the internal temperature is too high.
8. 8. Another reason for cracks is that the cake sticks to the sides while cooling and cannot move freely as it shrinks. Check during the cooling phase in the oven if the edges are still stuck. If so, gently loosen them with a knife.
9. 9. It is also possible that the baking time is too long for your oven. Try reducing it by 10 minutes next time.
10. 10. Mixing for too long or too quickly (e.g., with a hand mixer) can also cause cracks due to too much air entering the mixture. Instead, use a whisk or a wooden spoon to minimize air bubbles.

Nutrition per serving

• kcal: 888
• Protein: 11 g · Fett/Fat: 67 g · Carbs: 62 g