New York Cheesecake
80 min
Knuspr-Küche
Ingredients
Preparation method
Preheat oven to 180 °C top and bottom heat. Grease a tall springform pan with butter and sprinkle with sugar.
Scrape the vanilla seeds from the pod. Mix the cream cheese until it is nice and fluffy. Then separate the eggs and beat the egg whites until stiff. Squeeze the lemon. Beat the egg yolks with sugar until frothy. Then add the squeezed lemon juice, vanilla seeds, and flour.
Gradually add the fluffy whipped cream cheese mixture to the egg-sugar mixture and mix very carefully on the lowest setting. Then fold in the sour cream and the stiffly beaten egg whites.
Chef's tip
Take all ingredients out of the refrigerator about 1 hour before baking so that they reach room temperature. This way, they are best processed for your cheesecake. By the way, your cheesecake is only fully baked when it is quite firm on the outside and only seems a little wobbly in the middle.