New York cheesecake

Pasos

1. Line the bottom of a small springform pan with parchment paper, then lightly butter the sides to make unmolding easier.
2. 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.
3. 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.
4. 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.
5. Incorporate the eggs one by one on low speed, then add the crème fraîche; stop as soon as the batter is smooth.
6. 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.
7. 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.
8. 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.
9. Let cool completely at room temperature, then refrigerate for several hours, ideally overnight, before unmolding and serving in clean slices.