- Melt the butter and let it cool, in the meantime put the biscuits in a mixer and blend them until they are powdered, then transfer them to a bowl and pour the butter.- Stir with a spoon until the mixture is uniform, then take a 22 cm hinged mold and line the base with parchment paper.- Place half of the biscuits inside and crush them to compact them.- Using the remaining biscuits to also line the edge of the mold. As soon as you have covered the entire surface, place the base of your New York cheesecake to harden in the refrigerator for 30 minutes.- To prepare the cream, break an egg, add the yolk and sugar in a bowl and beat everything with a whisk until creamy.- Take the seeds of a half vanilla bean and place them together with the eggs.- Add the cream cheese a little at a time and continue stirring with a whisk.- After incorporating all the cheese, add the lemon juice and cornstarch, then add the cream and mix gently with the whisk.-Remove the biscuit base from the refrigerator and pour the mixture inside, slightly leveling the surface- Bake in a preheated static oven at 160 ° for 60 minutes, then continue cooking at 170 ° for another 20 minutes.- To prepare the topping, take a bowl and add the sour cream with the seeds of the half vanilla bean and mix everything with a spatula.-Pour the topping onto the cheesecake at room temperature and spread it evenly, then put it back in the refrigerator to rest for 2 hours.- After two hours, take care of the decoration by adding currants, blackberries, blueberries, raspberries or the berries you have chosen.- Finally add the mint leaves.
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