Traditional New York Cheesecake
Ingredients
- 100 gBrioche crispbread (crushed into crumbs)
- 40 gUnsalted butter (melted)
- 75 gWhite sugar
- 1.5 pcEgg (whole)
- 50 mlIsigny cream
- 0.5 tspVanilla extract
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 300 gCream cheese (at room temperature)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 to 4 days in the refrigerator in an airtight container.
