New York cheesecake

To prepare the cheesecake, first melt the butter and let it cool; in the meantime, place the biscuits in a food processor 1 and blend them until powdered 2. Then transfer them to a bowl and pour in the melted butter 3.

Mix with a spoon or spatula 4 until the mixture is uniform 5; then take a 9-inch springform pan and line the base with parchment paper. Place half of the biscuits inside and press them with the back of a spoon to compact them 6.

Line the sides of the pan using the remaining biscuits, helping yourself with the spoon or your hands 7. Once you've covered the entire surface, place the base of your cheesecake to set in the refrigerator for 30 minutes. In the meantime, focus on the cream: in a bowl, pour the eggs, yolk, and sugar 8, then whisk everything with a whisk until you get a creamy consistency 9.

Scrape the seeds from half of the vanilla bean (saving the rest for later) and add them to the eggs 11. Also, gradually add the cream cheese 12.

Continue mixing with a whisk 13. Once you have a homogeneous mixture, also add the lemon juice 14 and cornstarch 15.

Then add the cream 16 and gently mix again with the whisk 17. Retrieve the pan with the biscuit base from the refrigerator and pour the mixture inside 18.

Slightly level the surface 19 and bake in a preheated static oven at 320°F for 60 minutes, then continue baking at 340°F for another 20 minutes. Once baked, let the cheesecake cool in the oven with the door open. Then remove it 20 and proceed with the topping. In a bowl, mix the sour cream with the reserved vanilla bean seeds and combine everything with a spatula.

When the cake is cold, remove the pan 22 and transfer it to a plate. Pour the vanilla-flavored sour cream over the cake and spread it evenly, leaving a free edge of about 0.4 inches 23. Place it in the refrigerator to set for 2 hours. After the resting time, focus on the decoration by adding the fruit to the center. Wash the berries and cut the strawberries into wedges 24.

Decorate with strawberries, raspberries 25, blackberries, blueberries, and currants 26. Finish with mint leaves and serve your beautiful New York cheesecake 27!