The original New York cheesecake with something special! A wonderful salt pretzel soil makes it a special experience!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 180 °C. Grease the cake tin and wrap it with aluminum foil.
For the dough, put pretzels into a food processor, grind finely and mix them with butter and salt. Add the mass to the cake pan and squeeze. Put aside and let it rest for around 30 minutes.
For the filling, stir 300g cream cheese with 100g sugar, vanilla extract and starch for about 3 minutes. Add remaining cream cheese and sugar, one after the other, and stir it until it gets really creamy. Add eggs one at a time and mix everything. At the end, stir in the cream.
Fill an ovenproof mold with water (The cake should be covered around 3 cm in water) Pour the dough into the cake pan and put it into the mold, which has been filled with water.
Put the cake in the hot oven on the bottom rail for about 60 minutes until the dough barely wobbles.
Remove the cake from the oven and remove the aluminum foil.
Allow to cool down on a wire rack for 2 hours. Refrigerate for at least 6 hours, even better overnight.
Preparing In The Kitchen
Preheat the oven to 180 °C. Grease the cake tin and wrap it with aluminum foil.
For the dough, put pretzels into a food processor, grind finely and mix them with butter and salt. Add the mass to the cake pan and squeeze. Put aside and let it rest for around 30 minutes.
For the filling, stir 300g cream cheese with 100g sugar, vanilla extract and starch for about 3 minutes. Add remaining cream cheese and sugar, one after the other, and stir it until it gets really creamy. Add eggs one at a time and mix everything. At the end, stir in the cream.
Fill an ovenproof mold with water (The cake should be covered around 3 cm in water) Pour the dough into the cake pan and put it into the mold, which has been filled with water.
Put the cake in the hot oven on the bottom rail for about 60 minutes until the dough barely wobbles.
Remove the cake from the oven and remove the aluminum foil.
Allow to cool down on a wire rack for 2 hours. Refrigerate for at least 6 hours, even better overnight.
