My "NY-style" Cheesecake

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

 

Production:

  • 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.

 

 

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5 comments

  1. Reply

    Julie

    August 30, 2013

    Hello !
    Do you say “do it” in the recipe? Is it something different than the faisselle or just a typo? I am amazed that there is no Philadelphia or something.
    Yes yes I am addicted to Philadelphia I put it everywhere ^^
    Good night !

  2. Reply

    Sandrine

    April 29th

    Hello,

    I would like to test this recipe but I just need a little clarification about the size of the mold.
    Could you tell me the diameter of the one used for the photo?

    Thank you in advance :-)

    • Reply

      Lilie bakery

      May 7th

      Hello Sandrine, this is a 22 cm diameter mold. @ soon!

  3. Reply

    Flo's

    5th October

    I tested your cheese cake recipe made in the USA and it was delicious: both smooth and tasty !! Everyone loved it ;-) Thanks for this recipe! I will not hesitate to test another of your recipes, I think I will try to make a layer cake soon !!

  4. Reply

    A_lfg7566

    September 17, 2017

    I tested your recipe for lunch, it was simply delicious (like every time I make one of your recipes I must say;))
    I made it with small butter cookies and with a raspberry coulis and fresh raspberries, it was great! Nature it is delicious too, everyone loved it

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