New York Cheesecake

Ingredients for 1 servings:

• 180 g butter biscuits
• 90 g butter, melted
• 20 g sugar
• Fat for the mold
• 900 g cream cheese, 25% fat
• 260 g sugar
• 1 pinch of salt
• 70 g wheat flour type 550
• 1 lemon(s), juice and zest, untreated
• 600 g crème fraîche
• 8 eggs
• 1 tsp vanilla extract

Instructions

Working time approx. 25 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 7 hours 40 minutes

from a 28cm springform pan

For the base, preheat the oven to 175°C (fan/convection oven). Grease a 28cm springform pan with butter. Crumble the biscuits (in a food processor or glass bag) and knead them with the butter and sugar. Press the mixture into the bottom of the pan, ideally using a glass. Bake the base for 15 minutes and then remove from the oven. Increase the oven temperature to 225°C (450°F). For the filling, mix the cream cheese with sugar, a pinch of salt, flour, lemon juice and zest in a bowl. Add the crème fraîche, eggs and vanilla extract and mix until smooth. Grease the sides of the pan again with butter and pour in the mixture. It is normal for the filling to still be quite runny. Bake the cake for 10 minutes at 225°C (450°F). Then reduce the heat to 90°C (194°F) and finish baking the cake in a closed oven for 50 minutes. Then let the cake rest in the turned-off oven for 2 hours. Remove the cake from the oven and chill in the refrigerator for at least 4 hours before serving.