The Best And Last New York Cheesecake Recipe You Will Ever Try – a delicious recipe with digestive plain sweet biscuit crumbs, sugar, butter, cream cheese, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For The base:.
2
If you're using a dark pan, preheat the oven to 350. If you are using a shiny pan, 375.
3
Combine the crumbs, melted butter and 3 tbsp sugar well and pat onto the bottom of a 9 inch springform pan. I also like to very very lightly butter the sides of the pan so that the cheesecake will not stick later on.
4
Bake for 10 mins in your preheated oven and remove. Let it cool while you prepare your batter.
5
For the batter:.
6
Make sure everything is at room temperature.
7
Combine sugar, cheese, flour and vanilla in a big bowl and mix on medium speed till well combined. Don't forget to scrape the bowl as you're doing this.
8
Mix in the sour cream till its incorporated well. Then, add the eggs one by one, mixing well after each addition.
9
Pour the batter into the springform and let it bake for 1 hour and 10 minutes After the baking time, turn off the oven and leave the door ajar. Let the cake cool in there for about 1 1/2 hours.
10
Remove the cake and let it cool thoroughly. Refrigerate overnight.
11
The next day, release the sides of the springform and ENJOY YOUR CAKE.
1592
kcal
Calories
126
g
Fat
86
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup digestive plain sweet biscuit crumbs, 3 tablespoons sugar, 3 tablespoons melted butter, 40 ounces softened cream cheese, and more.
Yes, The Best And Last New York Cheesecake Recipe You Will Ever Try falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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