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Cheesecake new-yorkais

Name: Cheesecake new-yorkais
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: US
Ingredients: 250 g digestive biscuits or graham crackers; 100 g butter, melted; 900 g full-fat cream cheese, at room temperature; 200 g caster sugar; 3 tbsp plain flour; 2 tsp vanilla extract; 1 lemon, finely grated zest; 4 eggs, at room temperature; 200 ml sour cream; 1 L hot water, for the water bath; optional fresh berries, to serve

30m

Prépa

75m

Cuisson

Portions

Moyen

Difficulté

Cheesecake cuit, dense et crémeux, sur base de biscuits au beurre, citron et vanille.

#dessert#cheesecake#baking#american#make-ahead#celebration

Portions

12portions

Ingrédients

Nutrition

calories480

protein8g

carbs34g

fat35g

fiber0g

Par portion

Étapes

Make the base

Heat the oven to 180 C (350 F). Crush the biscuits to fine crumbs, mix with the melted butter and press firmly into the bottom of a 23 cm (9 in) springform tin. Bake for 10 minutes, then lower the oven to 150 C (300 F).

250 g digestive biscuits
100 g melted butter

✅ C'est prêt quand : edges are lightly golden and firm to the touch

⏱10:00

Beat the cheese

Beat the cream cheese on low speed until smooth, then add the sugar, flour, vanilla and lemon zest and beat until creamy. Keep the speed low so you do not beat in air, which causes cracks.

900 g cream cheese
200 g sugar
3 tbsp flour
2 tsp vanilla extract
1 lemon zest

✅ C'est prêt quand : mixture is smooth and creamy with no lumps

Add eggs and sour cream

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Bake low and slow

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Cool slowly

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Chill and serve

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Make the base

250 g digestive biscuits
100 g melted butter

✅ C'est prêt quand : edges are lightly golden and firm to the touch

⏱10:00

Beat the cheese

Beat the cream cheese on low speed until smooth, then add the sugar, flour, vanilla and lemon zest and beat until creamy. Keep the speed low so you do not beat in air, which causes cracks.

900 g cream cheese
200 g sugar
3 tbsp flour
2 tsp vanilla extract
1 lemon zest

✅ C'est prêt quand : mixture is smooth and creamy with no lumps

Add eggs and sour cream

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Bake low and slow

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cool slowly

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Chill and serve

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History & Culture

The Story Behind the Dish

📍 New York City, USA📅 1920s–1930s🍰 US

Cheesecake goes back to ancient Greece, but the New York version was born in the 1920s, after American dairies began making smooth cream cheese. Delis and diners in New York, like the famous Lindy's and Junior's, made it tall, dense and rich.

Its creamy texture comes from baking slowly at a low temperature, so the eggs set gently like a custard.