A dense, creamy, and slightly tart New York cheesecake, on a buttery biscuit base. It is served well-chilled, with a smooth, melting texture typical of the American classic.
Ingredients
- 110 g McVitie's Digestive biscuits
- 45 g unsalted butter
- 15 g brown sugar
- 450 g plain Philadelphia cream cheese
- 105 g granulated sugar
- 90 g full-fat crème fraîche
- 2 pieces egg
- 10 g T45 all-purpose flour
- 1 piece lemon
- 1 tsp pure vanilla extract
- 1 pinch fine salt
Method
- Line the bottom of a small springform pan with parchment paper, then lightly butter the sides to make unmolding easier.
- Prepare the Digestive biscuit base, press it very firmly into the pan, then let it firm up in the refrigerator until it is compact to the touch.
- Soften the Philadelphia cream cheese with a spatula or on low speed with a mixer until it becomes smooth and supple, without whipping it vigorously so as not to incorporate too much air.
- Add the sugar, flour, vanilla, finely grated lemon zest, and a small splash of lemon juice, then mix until the cream is uniform and glossy.
- Incorporate the eggs one by one on low speed, then add the crème fraîche; stop as soon as the batter is smooth.
- Pour the cream over the cold base, smooth the surface, then gently tap the pan on the counter to bring large air bubbles to the top.
- Bake in a low oven until the edges are set and the center still jiggles slightly like a thick custard when you move the pan.
- Turn off the oven, prop the door open slightly, and let the cheesecake cool down gradually, until it is no longer hot to the touch.
- Let cool completely at room temperature, then refrigerate for several hours, ideally overnight, before unmolding and serving in clean slices.
Nutrition
Per serving
- Energy
- 820.4 kcal
- Protein
- 12.59 g
- Carbohydrate
- 57.07 g
- Fat
- 60.93 g
- Fibre
- 2.55 g
- Calcium
- 24.01 mg
- Iron
- 0.12 mg
- Magnesium
- 5.44 mg
