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New York-Style Lemon Cheesecake
A creamy New York-style cheesecake with a silky, slightly lemony texture, resting on a thin shortbread biscuit crust. Served with a raspberry coulis for a fruity and tangy touch.
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Cost Breakdown
Critical Success Points
- • Melt the butter completely
- • Mix the butter with the biscuits until a homogeneous crumb is obtained
- • Press the base firmly into the pan
- • Bake the base 15 min at 180 °C
- • Beat the cream cheese until silky
- • Incorporate the eggs without over‑mixing
- • Two‑stage baking (20 min at 180 °C then 60 min at 110 °C)
- • Let cool in the turned‑off oven
- • Refrigerate overnight
Safety Warnings
- • Handle the hot oven with care.
- • Melted butter can cause burns – let it cool slightly before touching.
- • Use a thin blade to detach the ring to avoid breaking the cheesecake.
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