A success this recipe for real New York Cheesecake, very creamy, dense with a nice biscuit base and a thick cheesecake filling as we like! It is melting in the mouth, with a good taste of fresh cheese, not too sweet and the touch of lemon brings a delicate freshness.
*For the biscuit
° Speculoos: 200 g
° Unsalted butter: 80 g
*For the cream
° Powdered sugar: 75 g
° Egg: 2 piece
° Heavy cream: 65 g
° Cream cheese: 375 g
° Egg yolk: 1 piece
° Wheat flour: 15 g
° Lemon: 1 piece
° Vanilla powder: 2 pinch
- THE BISCUIT
Grind the speculoos with a pestle or a blender to obtain a fairly fine powder. Then mix it thoroughly with the melted butter.
Distribute the mixture in the mold, packing well with the foot of a glass. Then place in the freezer for a few minutes to freeze the preparation.
- FOR THE CREAM
Preheat the oven to 180 ° C (th. 6).
Zest the lemon.
Beat the cheese for 30 sec using a mixer (or whisk) to smooth it out. Then add the ingredients 1 by 1, beating briefly each time: the sugar, the flour, the lemon zest, the vanilla powder, then the eggs and the yolks (1 to 1). Finish with the crème fraîche, beating just enough to incorporate it.
Pour everything into the mold and put it in the oven. After 15 min, lower the temperature to 100 ° C (th. 3-4) and continue cooking for 1 h.
Turn off the oven and leave the cheesecake in it for an additional hour, door ajar.
Remove from the oven and let cool completely before unmolding and placing in the refrigerator.