New York-Style Lemon Cheesecake

Ingredients

• 200 g Plain sweet biscuits (Petit Beurre type) (plain, no chocolate)
• 50 g Speculoos (to flavor the base)
• 100 g Unsalted butter (unsalted, melted)
• 600 g Cream cheese (type Philadelphia) (at room temperature)
• 150 g Granulated sugar
• 5 ml Vanilla extract (about 1 teaspoon)
• 30 g T45 wheat flour
• 1 Organic lemon (zest + juice)
• 200 g Full-fat crème fraîche 30-35% fat (no reduced-fat cream)
• 2 Eggs (large, at room temperature)
• 100 g Raspberry coulis (optional) (for serving)

Instructions

1. Melt the butter

   Place the unsalted butter in a bowl and melt it in the microwave (30 s) or in a small saucepan over low heat until completely liquid.

   Time: PT1M

2. Let the butter cool

   Allow the melted butter to sit at room temperature until no longer warm.

   Time: PT10M

3. Grind the biscuits into powder

   Place the plain biscuits and speculoos in the food processor and pulse until a coarse powder forms. Process twice if necessary.

   Time: PT2M

4. Combine butter and biscuits

   Pour the melted butter over the biscuit powder and stir with a spatula until a homogeneous crumb consistency is achieved.

   Time: PT2M

5. Press the base into the pan

   Place the mixture into the 20 cm springform pan set on a baking sheet lined with parchment paper. Press firmly with the flat bottom of a glass, then smooth with the spatula, paying attention to the edges and corners.

   Time: PT3M

6. Bake the base

   Place the pan in a preheated oven at 180 °C (fan‑assisted) and bake for 15 minutes.

   Time: PT15M

   Temperature: 180°C

7. Cool the base

   Remove the pan from the oven and let the base cool completely at room temperature.

   Time: PT30M

8. Beat the cream cheese with sugar, vanilla and lemon

   In the mixer bowl, add the cream cheese, sugar, vanilla extract and lemon zest. Beat on medium speed until the mixture becomes silky.

   Time: PT3M

9. Incorporate flour and lemon juice

   Add the sifted flour then the lemon juice. Mix briefly until no flour traces remain.

   Time: PT2M

10. Add crème fraîche and eggs

    Pour in the full‑fat crème fraîche followed by the previously beaten eggs. Mix on low speed until a smooth, homogeneous batter is obtained.

    Time: PT3M

11. Pour the filling over the base

    Pour the mixture over the cooled biscuit base. Smooth the surface with the spatula and gently tap the pan to eliminate air bubbles.

    Time: PT2M

12. First bake at 180 °C

    Bake the cheesecake again at 180 °C (fan‑assisted) for 20 minutes.

    Time: PT20M

    Temperature: 180°C

13. Slow bake at 110 °C

    Lower the oven temperature to 110 °C (static heat) and continue baking for 60 minutes.

    Time: PT60M

    Temperature: 110°C

14. Cooling in the turned‑off oven

    Turn off the oven and let the cheesecake sit inside until it returns to room temperature (about 1 hour).

    Time: PT1H

15. Refrigerate

    Remove the cheesecake from the oven, place it in the refrigerator and let it rest overnight (minimum 8 hours) before unmolding.

    Time: PT0M

16. Unmold and serve

    Gently slide a thin blade between the ring and the cheesecake, remove the ring, cut into 8 slices and drizzle with raspberry coulis if desired.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

6 g

Carbohydrates

30 g

Fat

24 g

Fiber

0.5 g