New York Cheesecake with Lemon

A creamy, baked New York-style cheesecake with a butter biscuit base and a delicate lemon note. It needs some patience, as it should cool completely.

By yumbelo-Küche · 8 servings · 150 minutes

Ingredients

• 200 g Butter biscuits
• 80 g Butter, melted
• 500 g Double cream cheese
• 500 g Quark (20% fat)
• 150 g Sugar
• 3 Stück Eggs (size M)
• 200 g Schmand (sour cream)
• 2 EL Cornstarch
• 1 Stück Organic lemon, zest and juice
• 1 TL Vanilla extract
• 1 Prise Salt

Method

1. Preheat the oven to 160 °C top and bottom heat. Line a 26 cm springform pan with baking paper and grease the rim.
2. Finely crush the butter biscuits in a freezer bag with a rolling pin. Mix with the melted butter and press firmly into the bottom of the springform pan.
3. Prebake the base for about 10 minutes, then let it cool on a wire rack.
4. Beat the cream cheese, quark and sugar with a hand mixer for about 3 minutes until smooth and no lumps remain.
5. Beat in the eggs one at a time, each only briefly, so the mixture doesn't take in too much air.
6. Stir in the sour cream, cornstarch, lemon zest, lemon juice, vanilla extract and the pinch of salt.
7. Pour the filling onto the cooled base and smooth it out. Place the pan on a baking sheet and bake the cheesecake for about 55 to 60 minutes, until the center only slightly wobbles.
8. Turn off the oven, open the oven door a crack and let the cake cool inside for 1 hour. This makes the surface less likely to crack.
9. Then let it cool to room temperature and afterwards chill in the refrigerator for at least 4 hours, ideally overnight.
10. Before serving, carefully loosen the rim, open the pan and cut the cake into 8 pieces. Dip the knife in hot water between cuts for clean slices.