here is the recipe and it is from the "sweet cakes"
new york style cheesecake
2 1/2 oz (4 Tbs.) unsalted butter, melted
1/2 cup sugar ( I did not use sugar in my crust)
1 1/3 cup of sugar
1 Tbs. flour
4 large eggs
3/4 cup of sour cream
2 Tbs. fresh lemon juice
1 tsp. vanilla
Important note :set all the ingredients at least 4 hours before you start baking ,out of fridge.
Make the crust:
make the cheesecake batter
with the mixer beat the cream cheese with sugar at medium speed till it's fluffy ( about 2 minutes).on the low speed add the flour and one at a time add the eggs beating for about 15-20 sec in between. add the sour cream, lemon juice and vanilla. the batter should be smooth and the consistency of a thick milk shake.
remove the pan from the water and let it cool on wire rack. run a knife around the inside of the pan to free the cake from the sides.
after it is barely warm you could refrigerate it for at least 8 hours, or even better overnight.
for serving it , I put fresh blueberry on top, I did not had much time ( 30 minutes to get myself ready and the topping before going to the party) but it is much better to fix the blueberries with a thin layer of gelatin or
In the original recipe, the recipe for the cranberry- cointreau sauce is described wich used for the topping. I'll try that next time.