Cheesecake or even cheesecake in French is a very popular dessert consumed in the United States, in Anglo-Saxon countries and very popular worldwide. It is a dessert that is made with a biscuit base and a thick cream, it is both easy and complicated to make. Between the baking in the oven and the unmolding which are very delicate, there are key steps to follow. You will find in this article all the tips to succeed in making the real New York Cheesecake like a pastry chef and some conservation methods.
INGREDIENTS
- 140g brown tea biscuits
- 40 g of speculoos
- 90 g butter
- 180 g sugar
- 540 g of cheese
- 400 g of thick crème fraîche
- 40 g flour
- 1 lemon
- 5 eggs
- 1 tbsp vanilla
Total time
Preparation: 30 min Rest: 7h Cooking: 1h40 min
INSTRUCTIONS
The cheesecake is made in three steps: the biscuit base, the cream and the unmolding.
The biscuit base
1
In a blender, add the biscuits and speculoos crushed into small pieces then mix everything until you obtain a fine powder and set aside in a salad bowl;
2
Melt the butter in the microwave or in a bain-marie and add to the biscuit, also add 20 g of sugar and the lemon zest. Mix well with a spoon until you get a sandy and homogeneous mixture;
3
Pour the mixture into a 18 to 20 cm diameter cake tin and press firmly with the back of a spoon or the bottom of a glass to obtain a compact base and an even layer. You can line the tin beforehand to make it easier to unmold;
4
Then preheat the oven to around 180 degrees and bake for 10 to 15 minutes then remove and leave to cool to room temperature.
The cream
It's time to make the second preparation which is the cream of your cheesecake.
1
Boil some water, pour it into a deep dish that you will place in the bottom of the oven and place a rack above then preheat the oven to 180 degrees
2
In a salad bowl, pour the cheese, add the sugar and whisk with a mixer. Add the sifted flour to the mixture then the lemon juice and whisk again, making sure that the mixture is well mixed
3
Then break the eggs into another bowl, mix and add the vanilla flavoring, the crème fraîche, then whisk properly and add to the previous mixture. Whisk and make sure they are completely incorporated. The mixture must be very smooth and without any lumps
4
Pour the mixture into the cooled base mold and tap to make the bubbles rise.
5
Place the mold above the rack below which is the water dish and bake at static heat at 180 degrees for 20 minutes then the oven temperature at 100 degrees for 50 minutes ⇒ The cooking is correct when the center of the preparation is wobbly After cooking, turn off the oven and leave to stand for a good hour.
The demolding
1
When removed from the oven, remove the edge with a small knife and leave to cool at room temperature.
2
Then cover with cling film and leave to rest in the refrigerator for at least 6 to 8 hours.
3
After the time it will take in the refrigerator, unstick a second time with a small knife and unmold.
4
If at first the cheesecake doesn't look very pretty, it doesn't matter. Dip the knife in hot water and with the blade of the knife, gently smooth the edges and finally blot the water droplets on top using absorbent paper.
5
For a true New York cheesecake, deglaze the top of the cheesecake with heavy cream. ⇒ If you prepare your cheesecake with a quick cooking, it will make it dry, hard and not moist. Make sure to really follow the steps and cooking instructions above. 
You have just made the best New York cheesecake, enjoy simply or with a red fruit coulis. ENJOY!!! 
Note:
Here are a few ways to preserve your New York cheesecake : ♦ As a first method, you can keep it in the refrigerator. This is also the most common method for preserving a cheesecake. But above all, wrap it carefully in plastic wrap or an airtight lid before placing it in the refrigerator. It should keep for up to 5 days. ♦ The second method is to freeze your dessert. In this case, you will have long-term preservation. Be sure to wrap it properly in plastic wrap or an airtight lid, then place it in a freezer bag. It should keep for up to 1 month. ♦ Third, if you do not want to keep the entire cheesecake, you can cut it into pieces and store it in airtight containers or individual freezer bags. This will also make it easier to defrost later. ⇒ Regardless of the method of preservation chosen, you must ensure that it is well wrapped to prevent any air leakage and to prevent the formation of ice crystals during freezing .
