New York Cheesecake

Ingredients:

Cake

• 180 g of crushed diet cookies
• 2 tablespoons of sugar
• 100 g melted butter + extra for greasing the pan

Cheesecake

• 4 packages (250 g each) of cream cheese, room temperature
• 220 gr. + 2 tbsp. l. Sahara
• 3 tablespoons cornstarch
• 2 tsp vanilla extract
• 2 tsp finely grated lemon zest
• 3 large eggs
• 1 large egg yolk
• 200 g sour cream (fat)
• 2 teaspoons lemon juice

Preparation:

1. Preheat oven to 170°C.
2. Cake: Mix the cookie crumbs, sugar, and melted butter evenly together and press the mixture into the bottom of a greased 22cm springform pan. Bake for 10 minutes, then let cool. Brush the sides of the pan with a little melted butter.
3. Cheesecake: Increase the oven temperature to 200°C (400°F). Beat the cream cheese until light and fluffy. Gradually add 220g (7 oz) of sugar, mixing and scraping down the sides of the bowl. Then whisk in the cornstarch, vanilla, and lemon zest. Beat in the eggs one at a time, reducing the mixer speed and scraping down the sides after each addition, then beat in the yolk. Continuing to beat at low speed, add 3/4 cup of sour cream. Spread the mixture over the cooled crust.
4. Bake the cheesecake for 10 minutes at 200°C (400°F), then reduce the oven temperature to 105°C (220°F) and bake for another 25 minutes. Turn off the oven and leave the cheesecake inside for an hour, opening the oven door slightly after 30 minutes. While the cheesecake is baking, prepare the sour cream for glazing.
5. Mix the remaining sour cream with the remaining 2 tablespoons of sugar and lemon juice. Spread the sour cream over the top of the cheesecake as soon as it comes out of the oven. Let the cheesecake cool completely to room temperature, then carefully work a spatula between the cheesecake and the sides of the pan. Remove the pan and refrigerate the cheesecake for at least 6 hours before serving.
   
   The cheesecake can be stored in the refrigerator for 4 days.