Traditional New York Cheesecake

A dense, melting cream filling on a crunchy biscuit base. The contrast between the rich cheese and a hint of lemon acidity creates a perfect balance.

• Prep: 30 min
• Cook: 60 min
• Difficulty: Medium
• Calories: 576
• Protein: 10 g
• Carbs: 42 g
• Fat: 41 g

Ingredients

• 100 g Brioche crispbread ( crushed into crumbs )
• 40 g Minimum butter sweet ( melted )
• 75 g White sugar
• 1.5 pc Egg ( whole )
• 50 ml Isigny cream
• 0.5 tsp Vanilla extract
• 0.5 pc Citrus limon (L.) Burm. f. ( juiced )
• 300 g Cream cheese ( at room temperature )

Instructions

1. Preparing the crunchy base

   Crush the biscottes into fine crumbs. Melt the butter and mix it with the biscuit powder until it feels like wet sand. Line the bottom of a springform pan, pressing firmly with the back of a spoon. Bake for 10 minutes at 180°C to set the base.

2. Cream filling

   Soften the cream cheese with the white sugar until smooth. Incorporate the eggs one by one without over-whipping to avoid air bubbles. Add the cream, vanilla extract, and lemon juice. The mixture should be smooth and glossy.

3. Gentle controlled baking

   Pour the mixture over the pre-baked base. Bake at 150°C. The cheesecake is done when the edges are set but the center remains slightly jiggly like a custard. Turn off the oven and let it cool with the door ajar to prevent surface cracks.

4. Cold rest

   Once at room temperature, place in the refrigerator for at least 6 hours. The cold will set the fats and create that characteristic dense texture that coats the palate.

Chef's tips

• Never whip the mixture violently, as you'll incorporate air that causes the cake to puff up and then crack.
• Use room temperature ingredients to avoid lumps in the cream.
• For a clean cut, heat your knife blade under hot water between each slice.

Storage

Keep for 3 to 4 days in the refrigerator in an airtight container.