A success, this recipe for real New York Cheesecake, very creamy, dense with a beautiful biscuit base and a thick cheesecake filling as we like! It is melting in the mouth, with a good taste of cream cheese, not too sweet and the touch of lemon brings a delicate freshness.
* Ingredients :
+Biscuit base
° 125 grams of dry biscuits such as "Breton pancakes"
° 55 grams of speculoos
° 80 grams of unsalted butter
Cheesecake maker
° 600 g Philadelphia-creamcheese
° 300 grams of whole heavy cream 33�t minimum
° 160 grams of powdered sugar
° 40 grams of T45 flour
° 5 eggs
° 1 / 2 lemon juice + zest
* Instructions :
Crumble cookie (with a mixer). Melt the butter (in the microwave) and pour it over the cookies. Mix well with a fork.
Line a perforated baking sheet with aluminum foil then place a sheet of parchment paper on top. Place a high circle 20 cm in diameter above it. Fold the edges of the leaves over the mold to wrap it well.
Pour in the biscuit mixture and press down well.
Placing baking sheet in refrigerator.
Preheat oven 180 ° c, rotating heat.
In the bowl of the food processor, put the Philadelphia, cream, sugar, flour and eggs. Mix with the sheet at slow speed (not with a whisk, air must not be incorporated so that the cheesecake does not crack during cooking!). When the mixture is smooth, or almost (you do not mix for long and there may be small pieces of Philadelphia left), stop mixing and add the zest and juice of the lemon half. Continue to mix with the leaf gently, just to distribute the lemon evenly.
Remove the baking sheet from the refrigerator, pour in the cheesecake maker and bake for 20 minutes at 180 ° C, then lower the temperature to 100 ° C and continue cooking for 60 minutes.
At the end of cooking, open the oven and let cool for 15 minutes. Then gently slide the circle with the baking paper and aluminum onto a dish (I use a large spatula). Place immediately in the refrigerator for 2 hours.
After 2 hours, remove the aluminum foil and the parchment paper gently by sliding.
With a thin knife blade dipped in a glass of lukewarm water, peel off the circle from the cheesecake.
Put back in the fridge for at least 3 hours.
Serve chilled with a red fruit coulis.
Enjoy !
