I made a more delicious New York cheesecake with sour cream. Sour cream is added to the dough, and the cream made by mixing sour cream and fresh cream is put on top of the cooled cheesecake. I think it is soft and moist when baked with the steam method. The crust is raised high up to the side, and the look is great, and the taste goes well with the cheesecake.

– Mold size: 15cm

Ingredients

160 g whole wheat biscuits

75g melted unsalted butter

300g cream cheese

90g sugar

1g salt

100 g sour cream

10 g lemon juice

2 eggs

3g vanilla bean paste

20 g cornstarch

90g fresh cream

50g fresh cream

12g sugar

70g sour cream

160g Whole wheat biscuits

75g Melted unsalted butter

300 g Cream cheese

90g Sugar

1g Salt

100g sour cream

10g Lemon juice

2 Eggs

3g vanilla bean paste

20g Cornstarch

90g whipping cream

50 g whipping cream

12g Sugar

70g sour cream

Recipe

1. Add the melted butter to the crumbled whole wheat cookies, mix and place in a detachable 15cm pan.

2. Press it up to the bottom and sides and put it in the refrigerator.

3. Mix cream cheese at room temperature until soft, then add sugar and salt and mix.

4. Add sour cream and lemon juice and mix, then add eggs and vanilla extract and mix.

5. Add cornstarch and mix, then add fresh cream and mix.

6. Pour into an oven pan, bake in a 150 degree oven for 60 minutes, cool at room temperature, and harden overnight in the refrigerator.

7. Add sugar to fresh cream and whip gently, then add sour cream and whip.

8. Place on the cake and shape naturally.