Cheesecake classique new-yorkais

Cheesecake classique new-yorkais

Ingredients

For the Crust:

• 200 g (7 oz / approx. 1 ½ cups) Graham cracker crumbs (or Digestives / Biscoff)

• 75 g (5 tbsp) unsalted butter, melted

• 2 tbsp granulated sugar

• 1 pinch of salt

For the Cheesecake Filling:

• 900 g (32 oz / 4 blocks) cream cheese (such as Philadelphia), room temperature

• 200 g (1 cup) granulated sugar

• 200 g (¾ cup) sour cream or full-fat heavy cream, room temperature

• 1 tsp pure vanilla extract

• 3 tbsp all-purpose flour

• 4 large eggs, room temperature

For the Fresh Berry Topping:

• Fresh strawberries (sliced or whole)

• Fresh raspberries

• Fresh blueberries

• (Optional) 2 tbsp apricot jam or glaze, warmed, for a glossy finish

Instructions

1. Make the Crust

1. Preheat your oven to 175°C (350°F). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.

2. In a food processor or bowl, combine the biscuit crumbs, sugar, salt, and melted butter until it resembles wet sand.

3. Press the mixture firmly and evenly into the bottom of the prepared springform pan using the back of a cup or glass.

4. Bake for 10 minutes, then remove and let cool completely.

2. Make the Filling

1. Lower the oven temperature to 160°C (325°F).

2. In a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth and creamy. (Do not overmix to avoid trapping air).

3. Add the sugar and flour, beating gently until incorporated.

4. Stir in the sour cream and vanilla extract.

5. Add the eggs one at a time, mixing on low speed just until each egg is combined.

3. Bake in a Water Bath (Bain-Marie)

1. Wrap the outside bottom and sides of the springform pan with 2–3 layers of heavy-duty aluminum foil to make it completely watertight.

2. Pour the cheesecake filling over the cooled crust.

3. Place the wrapped pan inside a large, deep baking dish or roasting pan. Fill the outer pan with hot/boiling water until it reaches halfway up the side of the springform pan.

4. Bake for 60 to 70 minutes, until the edges are set but the center still has a slight wobble.

5. Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside for 1 hour.

4. Chill and Serve

1. Remove the cheesecake from the water bath, gently run a thin knife around the inside edge to loosen the sides, and let it cool completely at room temperature.

2. Refrigerate for at least 6 hours (preferably overnight).

3. Right before serving, arrange the fresh strawberries, raspberries, and blueberries neatly on top. Lightly brush with warmed apricot jam for that shiny pastry-shop finish!