My discovery of cheesecake happened a little bit by chance during my trips on the web.
Nevertheless, I had the chance this summer to taste real cheesecake, made in the USA.
There is in fact, in New York, a small shop that all the inhabitants of Manhattan have known and voted for for 35 years, the very aptly named " Eileen's Special Cheesecake“, Entirely devoted to this“ creamy ”dessert.
Despite the tempting window, I only fell in love with one of them, the original, the natural, the real cheesecake!
(Gourmet but reasonable!)
The recipe I am presenting to you today is very similar in taste to the one I tasted in this NY store, so enjoy!
My "NY-style" cheesecake
For 8 to 10 parts
- 1 250g packet of plain dry cakes (eg Petit Brun) or cinnamon (eg Bastogne or Speculos)
- 125g of butter
- 500g of bundle
- 125g of heavy cream
- 125g of sugar
- 1 tsp of liquid vanilla extract
- 2 eggs
Optional: red fruit coulis to decorate your plates
Preheat the oven to 180 ° C (th.6)
Cut the dry cakes in half and put them in the bowl of your food processor, then operate the mixer until you obtain crumbs that are not too fine (this helps keep crunchy in the mouth).
Pour the cake crumbs into a bowl, melt the butter for a few seconds in the microwave and mix the melted butter with the crumbs.
Spread this mixture in the bottom of a mold with removable edges or silicone mold and press down with the back of a large spoon, making the edges rise slightly. (this makes it possible to obtain a beautiful shape and a beautiful color once removed from the mold) and place in the refrigerator.
Then, mix the bundle and the crème fraîche until the mixture is smooth. Add the sugar, vanilla extract, eggs (beaten beforehand) then mix until you get a creamy mixture.
Pour the preparation into the mold, over the cake crumbs, and smooth the top with a spatula.
Put in the oven and cook for 40 minutes (the golden color should appear on the edges of the cheesecake, but the center should be light).
Leave to cool out of the oven and refrigerate for at least 8 hours.
Just before serving, take the cheesecake out of the refrigerator and serve it with (or not!) A red fruit coulis for decoration.
Small tip: the cheecake is tastier and smoother when it has rested at least 1 or 2 days in the refrigerator.