No-Bake New York Cheesecake
This American cheesecake doesn’t need to be baked in the oven, but rather refrigerated.
INGREDIENTS
FOR THE COOKIE BASE
200 g butter biscuits
100 g butter
FOR THE CHEESECAKE MIX
200 g heavy cream
600 g cream cheese
200 g sour cream
150 g sugar
1 packet vanilla sugar
4 sheets gelatin
2 tbsp lemon juice
PREPARATION
Step 1
For the cookie base, finely grind the biscuits in a food processor. Alternatively, you can place the biscuits in a freezer bag, seal it tightly, and crush them with a rolling pin.
Step 2
Line the bottom of a 26 cm springform pan with parchment paper. Slowly melt the butter in a small saucepan over low heat. Add the butter cookies and mix well. Pour the mixture into the springform pan and press firmly into the bottom. Chill the pan for about 30 minutes.
Step 3
Meanwhile, for the cheesecake mixture, whip the cream until stiff peaks form and set aside. Combine the cream cheese, sour cream, sugar, and vanilla sugar. Soak the gelatin leaves in a bowl of cold water for about 3 minutes. Meanwhile, gently heat the lemon juice in a small saucepan (do not boil!).
Step 4
Carefully squeeze the gelatin leaves and add them to the lemon juice. Turn off the heat and let the gelatin melt in the residual heat while stirring. Remove the pan from the heat.
Step 5
Stir 1-2 tablespoons of the cheesecake mixture into the gelatin. Then pour the gelatin mixture completely into the cheesecake mixture and mix well. Carefully fold in the whipped cream.
Step 6
Pour the cheesecake mixture onto the biscuit base. Chill the cake for at least 3 hours. The New York Cheesecake yields approximately 12 slices.
Our tip: This is how we like the NY Cheesecake
This creamy cake is especially delicious when served with strawberry sauce. By the way: You can easily prepare the New York Cheesecake the day before and let it chill overnight.
