New York CheeseCake


18 cm mold

120 gr Biscuits
60 gr Butter – melted

400 gr Cream Cheese – full fat
200 gr Sour cream / Greek Yogurth
50 gr Granulated sugar
50 ml Beso Agave Syrup
150 gr Heavy Cream
2 Eggs
2 tbsp Corn Starch
1.5 tbsp Vanila Extract
1 tbsp Lemon Juice

200 gr Frozen Berries
30 ml Beso Agave Syrup
1 tbsp Water

  1. For the base smash the biscuits and mix it with melted butter creating a sandy texture. Spread it on the bottom of your mold and press it down. Cover the outside of the mold with foil paper, and preheat the oven at 180*C
  2. In a bowl mix the cream cheese, sour cream/ greek yogurth, sugar and Beso agave Syrup, until having a homogenous mix. Add the eggs, one on a time and keep mixing. Sift the corn starch on top of the mix and fold it, making sure there are not lumps. Add the Vanilla Extract and strained lemon juice.
  3.  Place the cheesecake on top of tray with hot water and baked for 30 min at 180*C, then reduce the temperature at 150*C for another 30 min. Then turn off the oven and leave it cool down for 1 hour. Transfer to the fridge and wait for at least 6 hours or overnight.
  4. To make the Berry sauce, place all the ingredients in a medium pot with low heat until the fruits are completly cooked and loosing shape. Cool it down and it is ready to use, or strained it and make a delicate smooth sauce