New York Style Cheesecake

Yield: 8 servings
Time: 90 minutes

450 g Frischkäse (drained)
125 g white sugar
1 tsp vanilla extract
1 ea whole egg (L)
1 ea egg yolk (L)
75 g Butterkeks (Leibniz)
30 g butter (melted)

Directions

Preheat oven to 160°C (150°C for convection) / 325°F (300°F for convection).

For best results, allow all ingredients to come to room temperature.

Crush the Butterkeks into fine crumbs. Mix in melted butter thoroughly. Press firmly into a parchment lined & oiled Ø 15-18 cm (6-7″) round cake pan.

Mix the Frischkäse and sugar together until very smooth. Add vanilla extract and mix in thoroughly.  Add whole egg and incorporate fully before adding yolk and incorporating fully. Pour into the crust filled pan. Tap the pan on the counter several times to allow any air bubbles to escape.

Bake in a water bath* for 1 hour. Allow to cool thoroughly (at least one hour) before removing from pan. Run a paring knife around the edge of the cheesecake to release it from the pan. Invert onto a baking rack or parchment lined plate, then re-invert onto a serving plate. Serve plain or with fresh fruit/fruit purée.

Chef’s Notes

* For best results, put the cheesecake pan into your empty water bath pan, then fill water bath with boiling water from a tea kettle. Water level should be at or slightly above level of cheesecake batter.