New York Cheesecake

Ingredients

150g shortbread cookies

70g butter

650g Philadelphia cheese

200ml 35% cream

2 eggs

100g sugar

1 tsp vanilla sugar

pinch of salt

Line the pan with parchment paper. It's important that the edges of the paper extend 2-3 cm beyond the edges of the pan. Make sure there are no gaps between the sides of the pan and the bottom. If there are, wrap the outside of the pan tightly with foil. Preheat the oven to 160°C (320°F).

In a blender, crush the cookies until fine crumbs form, then mix with melted butter in the microwave. Spread the mixture in the bottom of the pan, pressing firmly with your fingers or a small rolling pin to smooth it out. Refrigerate for 20-30 minutes. 

Whip the cream cheese. Separately, beat the cream with the sugar and vanilla sugar until stiff peaks form, then fold into the cream cheese mixture. Add the eggs and salt, and gently stir or beat on the lowest speed of the mixer. Pour the mixture into the pan.

Place the pan in a deep baking dish and pour boiling water into it until the water level comes about halfway up the pan. Bake for 70-75 minutes. It's easy to check if the cheesecake is done: if you gently shake the pan, the center of the cake will jiggle slightly. Place the cake in the oven until it cools completely. Then refrigerate for at least 8 hours.

Enjoy!