I decided today to make THE New York Cheesecake.
The recipe is for 8 people ring ø20cm H4.5cm
Preheat the oven to 160C. Grease and line the cake tin.
Base of Cheesecake
- 200gr biscoff biscuit
- 70gr butter melted
Place the biscuits in a robot coupe and crush to fine crumbs. Add the butter to combine the mix.
Place in the base of the cake tin and spread in an even layer, then flatten with a large spoon. Leave in the fridge whilst you prepare the cheesecake filling.
- 640gr Philadelphia
- 112gr creme fraiche
- 120gr sugar
- 5gr vanilla extract
- 1 zest of lemon
- 160gr egg (about 3 large eggs)
- 32gr yolks
- 25gr flour
In a large bowl, beat together the cream cheese, sugar, vanilla, and the lemon zest. Gradually add the eggs and yolks beating well between each addition (beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).
Fold the creme fraiche, and fold the sifted flour (being careful not to leave lumps)
Pour the cream cheese mix on to the biscuit base then bake in the oven for 20 minutes at 160°C and 1H at 120°C.
Leave to cool down in the oven. Put in the fridge for a minimum of 12H before you serve it.
You could serve with a coulis of berries or, like me, with some jam.