Recette du Cheesecake New-Yorkais

Ingredients

• 200 g Graham Crackers (crushed to a fine powder)
• 100 g Unsalted Butter (melted)
• 50 g Granulated Sugar (for the crust)
• 600 g Cream Cheese (room temperature, softened)
• 150 g Granulated Sugar (for the filling)
• 30 g All-Purpose Flour (helps prevent cracks)
• 0.5 tsp Salt (fine sea salt)
• 1 tsp Lemon Zest (freshly grated from 1 lemon)
• 2 tbsp Lemon Juice (freshly squeezed)
• 200 g Heavy Cream (thick, cold)
• 3 large Large Egg (room temperature)
• 1 large Egg Yolk (extra yolk for richness)
• 1 tsp Vanilla Extract (pure vanilla)
• 100 g Heavy Cream (for glaze) (whipped to a soft peak)
• 150 g Mixed Fresh Berries (for topping and coulis)

Instructions

1. Prepare the Crust

   Place the graham crackers in a food processor and pulse until they become a fine powder. Transfer to a mixing bowl, add the melted butter and 50 g sugar, and mix until the crumbs are evenly coated.

   Time: PT10M

2. Press and Bake the Crust

   Press the crumb mixture firmly into the bottom of a 20 cm springform pan using the back of a spoon. Chill for 5 minutes, then bake in a pre‑heated oven at 180 °C for 15 minutes until lightly golden.

   Time: PT15M

   Temperature: 180°C

3. Make the Cheesecake Filling

   In a large bowl, beat the softened cream cheese with 150 g sugar until smooth. Add the flour and salt, mix briefly. Fold in lemon zest, lemon juice, and the heavy cream. Finally, add the three eggs, the extra yolk, and vanilla extract; beat on medium speed until the batter is silky and free of lumps.

   Time: PT10M

4. Add Filling to Crust

   Pour the cheesecake batter over the baked crust, smoothing the top with a spatula.

   Time: PT2M

5. Prepare the Water Bath

   Wrap the outside of the springform pan tightly with two layers of aluminum foil to prevent water from seeping in. Place the pan in a larger baking tray and pour hot water until it reaches halfway up the sides of the springform pan.

   Time: PT5M

6. First Bake at 180 °C

   Place the water‑bath setup in the oven and bake at 180 °C for 20 minutes.

   Time: PT20M

   Temperature: 180°C

7. Lower Temperature and Continue Baking

   Without opening the oven, reduce the temperature to 100 °C and continue baking for 1 hour.

   Time: PT1H

   Temperature: 100°C

8. Cool in the Oven

   Turn off the oven, leave the cheesecake inside with the door slightly ajar for about 30 minutes until it reaches room temperature.

   Time: PT30M

9. Release and Chill

   Run a thin knife around the edge of the pan, remove the springform side, and transfer the cheesecake to a plate. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight.

   Time: PT0M

10. Optional Vanilla Glaze and Serving

    Whip 100 g heavy cream to soft peaks, spread over the chilled cheesecake, and top with fresh mixed berries or a fruit coulis.

    Time: PT7M

Nutrition Facts

Calories

450

Protein

7 g

Carbohydrates

30 g

Fat

30 g

Fiber

1 g