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Cheesecake New Yorkais au citron
Un cheesecake crémeux façon New York, à la texture onctueuse et légèrement citronnée, reposant sur une fine croûte de biscuits sablés. Servi avec un coulis de framboise pour une touche fruitée et acidulée.
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Cost Breakdown
Critical Success Points
- • Faire fondre le beurre complètement
- • Mélanger le beurre avec les biscuits jusqu’à obtenir un crumble homogène
- • Tasser fermement la base dans le moule
- • Cuisson de la base 15 min à 180 °C
- • Battre le cream cheese jusqu’à ce qu’il soit onctueux
- • Incorporer les œufs sans sur‑mélanger
- • Cuisson en deux temps (20 min à 180 °C puis 60 min à 110 °C)
- • Laisser refroidir dans le four éteint
- • Repos au réfrigérateur toute la nuit
Safety Warnings
- • Manipuler le four chaud avec précaution.
- • Le beurre fondu peut provoquer des brûlures – laisser refroidir légèrement avant de le toucher.
- • Utiliser une lame fine pour détacher le cercle afin d'éviter de casser le cheesecake.
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