New York cheesecake

Melt 300 g butter and allow it to cool.

Put 360 g biscuits into a food processor and blend until completely crumbled.

You may also place the biscuits into a plastic bag and crush them with the help of a rolling pin.

Transfer the biscuit powder into a bowl with the melted butter, then mix them together using a spatula until you obtain a homogenous mixture.

Take a 23 cm springform cake pan, line it with parchment paper, and distribute half the biscuit mix along the bottom, pressing it down with the back of a spoon. Use the remaining half of the biscuit mix to line the sides of the pan.

Leave the base to set in the refrigerator for at least 30 minutes.

Preheat the oven to 160°C in the static setting.

Put 2 eggs, 1 egg yolk, and 100 g sugar inside a mixing bowl and whisk until creamy.

Scrape the seeds off 1/2 vanilla pod and add them to the bowl.

Incorporate 750 g cream cheese one portion at a time while you continue to whisk.

Once you have a consistent mixture, add the juice of 1/2 lemon and 40 g cornstarch.

Finally, add 150 g fresh heavy cream and whisk gently until fully incorporated.

Take the base out of the refrigerator and pour the mixture in.

Bake in the oven at 160°C for 60 minutes and then at 170°C for another 20 minutes.

When done, allow the cheesecake to cool inside the oven with the door open.

Inside a mixing bowl, add 150 g sour cream and the seeds of 1/2 vanilla pod and combine with a spatula.

Once the cheesecake has cooled down, take it out of the oven and pour the vanilla-scented sour cream over the top and spread it evenly.

Allow the cheesecake to chill in the refrigerator for 2 hours before serving.

Decorate with 200 g berries and mint.