Creamy new york cheesecake

Name: creamy new york cheesecake
Cook time: 25 min
Total time: 505 min
Yield: 12
Cuisine: American
Ingredients: 15 digestive cookies role; 125 g unsalted butter at room temperature; 555 g cream cheese natural container of 185 g; 500 g ricotta bake at 250 g; 300 g white caster sugar; 50 g wheat flour; tl cinnamon; 200 ml creme fraiche; 2 tl vanilla aroma bottle; 3 medium sized egg

Cake with cookies, cream cheese, ricotta, caster sugar, cinnamon, crème fraîche, eggs and vanilla flavor.

Ingredients

Kitchen Stuff

1 spring form (Ø 24 cm)
1 baking paper
1 food processor

Directions

Preheat the oven to 160 ºC.
Crumble the cookies in the food processor and add the butter while the machine is running. Line the shape with baking paper.
Divide the cake mixture over the bottom and make a 4 cm upright edge. Press. Bake the bottom for about 10 minutes in the oven.
Beat the cream cheese and ricotta in a bowl with a mixer in 1 min. Smooth.
Add the sugar, flour, cinnamon, crème fraîche and vanilla and mix smoothly. Beat the eggs 1 by 1.
Pour the filling onto the cookie base and bake the cake for approx. 1 hour and 20 minutes just below the center of the oven.
Turn off the oven and allow the cake to cool for 2 hours in the oven.
Allow to cool down to room temperature for another 30 minutes and leave in the fridge for at least 4 hours.