Approximately 2400 years ago, the Greeks invented cheesecake – or rather, their ancestors did. 300 years later, the Romans adapted the recipe and reformulated it. Many generations later, everybody knows that the best cheesecake on Earth is to be found in New York – with the exception of Grandma’s cake, of course. Here’s a recipe for all of you who might want to give it a shot at home:
Preparation: approx. 20 min. / Baking time: approx. 3h 15 min. / Standing period: approx. 8h
Ingredients:
For the crust:
125g butter cookies
50g white sugar
80g melted butter
For the filling:
6 big eggs
300g white sugar
900g cream cheese
250ml sour cream
250ml liquid whipping cream
some lemon juice
1Tbs vanilla extract
2Tbs flour (heaping tablespoon)
Heat the oven to 200°C.
Put the cookies into a plastic bag; seal it and then crumble the cookies. Pour the contents out into a bowl, and mix them with melted butter and sugar. Now pour the mixture into a springform pan and press it down carefully, before refrigerating the entire pan for 15 min.
In the meantime, blend the eggs, sugar, cream cheese, whipping cream, vanilla extract and flour. While the resulting mixture should be finely ground-up, be careful not to blend too long or at too high a speed, or else it will leak through the biscuit crust.
Add the blended mixture into the springform pan – be careful not to poke small holes into the crust! Let it stand for 10 min.
Put the pan into the oven. Bake for 15 min, then reduce the temperature to 135 degrees. Bake for another hour, and then turn off the heat and keep the oven door closed! Leave the cheesecake to stand in the oven for two more hours, then transfer it to the fridge and leave it to stand for another further 8 hours.
As you can tell, this takes a lot of time, but you will be rewarded with a fabulous cake at the end of it all! Serve with some whipping cream or add some berries!
