New York Style Cheesecake with Sour Cream

Source: https://www.oldenburger-professional.com/new-york-style-cheesecake-with-sour-cream

Total time

65 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Crust:
90	g	Oldenburger Butter, unsalted
125	g	butter biscuit or graham cracker crumbs
For the Filling:
80	g	coconut oil
500	g	sour cream
125	g	fine caster sugar
4	g	salt
2	tsp	vanilla extract
20	g	maize starch
120	g	whole egg
40	g	egg yolk
1.5	tbsp	freshly squeezed lemon or lime juice

preparation

Preparation

Preheat oven to 200°C (dry heat). Line the closed springform pan with baking paper. Melt the Oldenburger Butter and mix it together with the biscuit crumbs. Spread the mixture evenly across the bottom of the springform pan and about 1/3 of the way up the sides to form a crust. Bake the crust in the pre-heated oven for 5 minutes. Remove it and allow to cool completely. Lightly grease the exposed sides of the pan with oil. Adjust the oven humidity to 15% or place a tray filled with water in the oven.

Making the Filling

Melt the coconut oil and let it cool slightly. Use the paddle attachment of a kitchen mixer to whip together the sour sream, sugar, salt and vanilla extract at medium speed for 5 minutes. Add the coconut oil (which has cooled, but is still in liquid form) and mix well. Keep the mixer running at low speed and add the maize starch, followed by the eggs and the egg yolks, one by one. Then mix in the lemon juice. Pour the filling into the cooled crust. Pick up the springform pan and tap it lightly against the work surface to remove any air bubbles from the filling. Place the cake in the oven, immediately reduce the heat to 150°C and bake for 40 – 45 minutes. At this point, the cake should still be slightly jiggly in the centre. Switch off the oven and prop the oven door open slightly. Let the cake cool in the oven for 2 hours. Remove the cake from the oven and let it cool for 2 more hours. When the cake has cooled completely, carefully open the springform and place the cake on a tray or platter.

The Final Touch

Cover the cake loosely with cling film and cool it in the refrigerator for at least 4 hours before serving.

Tips from Chefs to Chefs

The coconut oil used in this recipe gives the cheesecake a pleasant coconut flavor. For a neutral flavored cake substitute the coconut oil with the equal amount of neutral vegetable shortening and proceed as described.