New york cheesecake

Ingredients

For the crust:

• 7 ounces Petit Beurre biscuits (200 g)
• 1/3 cup butter (80 g)

For the filling:

• 2 lbs Philadelphia cream cheese (900 g)
• 1 cup sugar (200 g)
• 1 packet vanilla sugar
• 4 eggs
• 1/2 cup flour (60 g)
• 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: This is the star ingredient in this recipe. You can replace it with ricotta if you like. Philadelphia is a good choice, but St Môret or any other fresh cheese will also work.

The biscuit crust: This recipe uses Petit Beurre biscuits, but feel free to use speculoos, Breton butter cookies, or any other biscuits. You can also use shortcrust pastry.

For a New York-style cheesecake: The distinctive feature of New York cheesecake is the addition of whipping cream, which isn't necessarily included in all the many cheesecake recipes found around the world.

Questions

Photos of members who cooked this recipe