This cheesecake is really similar in consistency to a New York style one. It has a hint of vanilla and it’s really creamy and delicate. My recipe comes from the cheesecake guru Dorota. Enjoy!
225 g Digestive
75 g melted butter
Grind the cookies and mix it with melted butter. Bottom of the baking form (Ø23 cm) line with alu foil. Press the cookie mixture in the bottom of it.
Refrigerate for 30 minutes.
Ingredients for the cheese part:
450 g cream cheese (quark in my case)
1 tbsp cornstarch
2 tbsp vanilla extract
120 g sugar powder
225 ml full cream
Mix all the ingredients. Pour the mixture onto the chilled base.
Bake around 45 minutes (1 hour 20 minutes in my case) at 180ºC covered with foil (it prevents the cheesecake from getting brown). The middle should be of jelly consistency.
Refrigerate minimum 3 hours, better over night.