New York Cheesecake

A dense, melting texture that coats the palate, set on a crunchy biscuit base. The cream is smooth, white, with a touch of acidity that balances the richness of the cheese.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 767
• Protein: 13 g
• Carbs: 54 g
• Fat: 57 g

Ingredients

• 40 g Minimum butter sweet ( melted )
• 100 g White sugar ( granulated )
• 15 g Wheat flour ( sifted )
• 2 piece Egg ( whole )
• 75 ml Cream ( heavy )
• 0.5 tbsp Vanilla extract
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 pinch Gray sea salt
• 450 g Cream cheese ( at room temperature )
• 100 g Graham Crackers ( crushed into crumbs )

Instructions

1. Preparing the biscuit base

   Crush the biscuits into fine crumbs. Mix with melted butter until it feels like wet sand. Line the bottom of a springform pan, pressing down firmly with the back of a spoon to make it compact. Bake for 10 minutes at 180°C until lightly golden.

2. Working the cheese mixture

   In a bowl, work the cream cheese with the sugar using a spatula to soften it. It should become supple and shiny. Add the flour and a pinch of salt, then mix without incorporating air to prevent the cake from rising and cracking.

3. Adding eggs and aromatics

   Add the eggs one by one, mixing gently between each. Pour in the cream, vanilla extract, and lemon juice. The mixture must be perfectly smooth, without any lumps, thick and coating.

4. Slow baking

   Pour the mixture over the pre-baked base. Bake at 150°C. The cheesecake is ready when the edges are set but the center remains slightly jiggly like a custard when the pan is moved.

5. Resting and chilling

   Let cool completely in the turned-off oven with the door ajar. Then place in the refrigerator for at least 12 hours. The cold will set the fats and give it that characteristic tight texture.

Chef's tips

• Never whisk the mixture; mix with a spatula to avoid incorporating air.
• Slow baking at a low temperature is the key to preventing the top from cracking.
• Run a knife blade around the edge of the pan after taking it out of the oven to release the cake.

Storage

Keeps for 3 to 4 days in the refrigerator, well-wrapped to prevent it from absorbing odors.