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Big Apple, big slice.
New York cheesecake recipeCreamy and dense, with a cookie crust
New York cheesecake is a crust of crushed cookies and butter topped with a filling of cream cheese, sugar, eggs and cream, baked gently at 160 °C for about an hour, then cooled in the switched-off oven and chilled overnight. It should be dense and creamy, with no cracks.
Method
- The crustBlend the cookies, mix with the melted butter and press into the base of a 22 cm springform pan. Chill for 15 minutes. Preheat the oven to 160 °C.
- The custardBeat the cream cheese with the sugar until smooth, without whisking too hard. Add the flour, vanilla and zest, then the eggs one at a time and finally the cream.
- CookingPour over the crust and bake for about 1 hour, with a dish of hot water on the bottom rack: the edges should be set and the center still slightly wobbly.
- CoolingTurn off the oven, leave the door ajar and let the cheesecake cool inside for 1 hour, then refrigerate overnight.
Or let us cook, hon.
Don’t feel like cooking?
At BIA, our homemade cheesecake is one of the diner’s desserts, and it’s even a BIA Breakfast Club reward on your 5th visit. The diner’s own recipe stays a kitchen secret: come and taste it.
Good to know.
FAQ
Why did my cheesecake crack?
The oven was too hot, the filling was overbeaten, or it cooled too quickly. Bake it gently and let it cool in the switched-off oven.
Which cheese should I use in France?
A plain cream cheese spread, such as Philadelphia or St Môret, well drained.
Where can I eat cheesecake in Paris?
At Breakfast In America, The Original American Diner: homemade cheesecake, pecan pie, brownie and sundaes, in all three of our diners.
