Zutaten für Cheesecake New York Style
- 1 ½ cups graham cracker crumbs
- 1 ¼ cups granulated sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- Neufchatel Cheese
- 3 (8 ounce) packages cream cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ½ cup sweetened condensed milk
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Zubereitung von Cheesecake New York Style
- Preheat oven to 350°F (175°C).
- Crush 1 ½ cups graham cracker crumbs. In a medium bowl, combine crumbs with ¼ cup granulated sugar and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- While crust bakes, beat 3 (8 ounce) packages of cream cheese with 1 cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract using an electric mixer on medium speed until smooth and creamy.
- Add 4 large eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
- Gently stir in 1 cup sour cream and ½ cup sweetened condensed milk until just combined.
- Pour batter over the pre-baked crust. Place the springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 75 minutes, or until the cheesecake is almost set in the center. It will still jiggle slightly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Carefully remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cool, refrigerate for at least 4 hours or preferably overnight.
- Run a thin knife or spatula around the edges of the pan to loosen the cheesecake before removing the sides of the springform pan.
- Garnish with your favorite toppings and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
182g
Fat
108g
Carbs
17g
