New york cheesecake

Ingredients

For the crust:

• 7 ounces digestive biscuits (200 gr)
• 1/3 cup butter (80 gr)

For the filling:

• 2 lbs cream cheese (900 gr)
• 1 cup sugar (200 gr)
• 2 tsp vanilla sugar
• 4 eggs
• 1/2 cup flour (60 gr)
• 3/4 cup whipping cream (20 cl)

Materials

• 9-inch springform pan
• Parchment paper
• Food processor (optional)

Preparation

• Crush the biscuits into powder using a pestle or a food processor. Melt the butter and add it to the crushed biscuits. Mix well.
• Line the bottom of the springform pan with parchment paper. Butter the sides of the pan, and pour in the biscuit and butter mixture. Press it firmly on the bottom and up the sides of the pan using a spoon. Refrigerate while preparing the filling.
  
• In a bowl, combine the cream cheese and sugars, and whisk until the cheese is smooth.
• Add the eggs and flour, and mix well until fully incorporated.
  
• Finally, incorporate the whipping cream. Remove the pan from the refrigerator and pour in the mixture.
• Bake for 40 minutes at 375°F (190°C). Allow to cool completely after baking, then refrigerate for a few hours to ensure easy unmolding!
  
• And there you have it, your New York cheesecake is ready!

Observations

The cream cheese: it is the star ingredient of this recipe! Use Philadelphia for the best results, but you can also substitute it with ricotta if you prefer.

The biscuits: Typically, we use digestive biscuits, but feel free to use speculoos or any other biscuit of your choice.

New York style: The addition of whipping cream is what makes this cheesecake a true New York style dessert.

Questions

Photos of members who cooked this recipe

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