The recipe is baked in a round shape with a diameter of 23 cm, which gives 10-12 generous pieces.
100 g butter
14 digestive biscuits
600 g room-temperature cream cheese
3 room-temperature eggs
3 dl icing sugar
1 teaspoon vanilla paste or 1 teaspoon vanilla sugar
1 tbsp wheat flour
1.5 dl of room-temperature yogurt (the liquid variant)
1 pinch of salt
Fresh berries to serve to.
Set the oven to 175 degrees (upper and lower heat) and line your spring shape with baking paper.
Melt the butter in a pot. Mix the biscuits to a fine crumb in the food processor (or crush finely in a thick zip-lid bag and beat with rolling pin). Mix together butter and crumbs into a moldable mass and squeeze it into the bottom of the spring mold.
Bake the bottom in the center of the oven for 10 min. Meanwhile, you can do the filling.
Stir together cream cheese and icing sugar just until it blends into a smooth batter with balloon whisk.
Add 1 egg at a time while stirring. Then add in yogurt, vanilla, salt and wheat flour. Just stir together just until it blends into a smooth batter.
Remove the mold from the oven, leave the oven at 175 degrees and fill the mold with the cheesecake filling.
Place a deep plate of water at the bottom of the oven. Place the cheesecake on the grill in the middle of the oven and lower to 125 degrees as soon as you set it in the oven. Let it bake for 1h. The cheesecake will be a bit lumpy when done and will reach perfect consistency after standing for a few hours (preferably overnight) in the fridge.
Top with fresh berries when serving.
Make your New York cheesecake gluten-free by using half as much butter for the same amount of gluten-free digestive biscuits.