My "NY-style" Cheesecake

My discovery of cheesecake happened somewhat by chance during my wanderings on the web.

However, I was lucky enough this summer to taste real cheesecake, made in the USA.

There is in fact, in New York, a small shop that all the inhabitants of Manhattan have known and praised for 35 years, the very aptly named "Eileen's Special Cheesecake", entirely dedicated to this "creamy" dessert.

Despite the tempting display, I only fell for one of them, the original, the plain one, the real cheesecake!

(Gourmet but reasonable!)

The recipe I am presenting to you today tastes very similar to the one I tasted in this NY store, so enjoy!

My "NY-style" cheesecake

For 8 to 10 parts

- 1 packet of 250g of plain dry biscuits (e.g. Petit Brun) or cinnamon biscuits (e.g. Bastogne or Spéculos)

- 125g of butter

- 500g of fromage frais

- 125g of thick crème fraîche

- 125g of sugar

- 1 tsp liquid vanilla extract

- 2 eggs

Optional: red fruit coulis to decorate your plates

Production:

• Preheat the oven to 180 ° C (th.6)
• Cut the dry cakes in half and put them in the bowl of your food processor, then operate the mixer until you obtain not too fine crumbs. (this helps keep crunchy in the mouth).
• Pour the cake crumbs into a bowl, melt the butter for a few seconds in the microwave and mix the melted butter with the crumbs.
• Spread this mixture in the bottom of a mold with removable edges or silicone mold and press down with the back of a large spoon, making the edges rise slightly. (this allows you to obtain a nice shape and a nice color once unmolded) and place in the refrigerator.
• Then mix the fromage blanc and crème fraîche until the mixture is smooth. Add the sugar, vanilla extract, eggs (beaten beforehand) then mix until creamy.
• Pour the preparation into the mold, over the cake crumbs, and smooth the top with a spatula.
• Put in the oven and cook for 40 minutes (the golden color should appear on the edges of the cheesecake, but the center should be light).
• Leave to cool out of the oven and refrigerate for at least 8 hours.
• Just before serving, take the cheesecake out of the refrigerator and serve it with (or not!) a red fruit coulis for decoration.

Little tip: the cheesecake is tastier and creamier when it has rested for at least 1 or 2 days in the refrigerator.