Here’s a New York cheesecake recipe that delights my guests every time. An apparently light and airy texture on a delicious biscuit base. You can enjoy it plain or with a red berry coulis. Apparently, it’s even better that way!
It’s really an ultra-simple recipe that you can follow to the letter. A few tips, however: you absolutely must let your cheesecake cool in the switched-off oven for several hours, then put it in the fridge until the next day.
Ingredients & preparation
3 components · Complete recipe
Red Berry Coulis
Ingredients
- 300 g (10.6 oz) frozen mixed berries
- 30 g (1.1 oz) sugar
Preparation
1
In a blender, blend the thawed mixed berries with the sugar until you get a smooth coulis.
2
You can strain it to remove the small raspberry seeds.
Biscuit Base
Ingredients
- 250 g (8.8 oz) speculoos cookies
- 100 g (3.5 oz) melted butter
Preparation
1
Melt the butter in the microwave.
2
Place the speculoos cookies in a food processor, pulse for a few seconds, then gradually add the melted butter. I recommend not adding all the butter at once — start with about three-quarters. Squeeze a handful of the crumbs together: if the mixture is still too crumbly, add a little more butter. Pulse again for a few seconds, then pour into a 24 cm (9.4 in) springform pan (I spray the inside of the pan with cooking spray and line the bottom with a circle of parchment paper, which stays perfectly in place thanks to the clip).
3
Press the biscuit base firmly onto the bottom of the pan using the base of a glass.
4
Refrigerate for 20 minutes while you prepare the cheesecake filling.
New York Cheesecake Filling
Ingredients
- 800 g (28.2 oz) Philadelphia cream cheese
- 140 g (4.9 oz) sour cream
- 4 whole eggs + 2 egg yolks
- zest of 1 untreated lemon
- 150 g (5.3 oz) sugar
- 2 tablespoons flour
- 1 teaspoon liquid vanilla extract
Preparation
1
Preheat the oven to 160°C / 325°F.
2
In a bowl, beat the Philadelphia cream cheese with the sugar until smooth.
3
Add the lemon zest and vanilla extract, then the eggs and yolks one at a time.
4
Fold in the sifted flour, then the sour cream. Do not overbeat once you add the sour cream — just mix gently.
5
Pour this mixture over the biscuit base and bake.
6
After 20 minutes of baking, lower the oven temperature to 120°C / 250°F and bake for another 1 hour.
7
Let cool in the turned-off oven, then refrigerate for at least 12 hours — ideally 24 hours — before serving.
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