Recipe

CHEESECAKE NEW YORKAIS

Preparation: 25 mins | cooking: 20mins

Servings: 4 people

Level: easy

Ingredient list

Preparation of the croissant pastry: 

  • 18g of yeast 
  • 50g caster sugar
  • 20g of milk
  • 15g of sal
  • 40g of melted butter
  • 125g of water 
  • 125g of milk 
  • 500g of flour 
  • 260g of tourage butter Président 
  • 1 egg 

Preparation for garnishing:

  • 4 Slices of smoked salmon
  • ½ Cucumber
  • 80g Cream Cheese
  • ½ bunch dill
  • fine salt, freshly ground pepper
  • ½ lemon

President Products used

Président
1kg Cream cheese

Instructions

  1. Preheat your oven to 175°C (350°F).
  2. For the crust, crush the graham crackers with a rolling pin until they are reduced to fine crumbs. You can also blend them in a food processor. Mix the cracker crumbs with the melted butter and sugar until smooth.
  3. Line the bottom of a 23 cm (9″) diameter springform tin with parchment paper. Pour the cookie mixture into the tin and press firmly with the back of a spoon to form an even crust.
  4. In a large bowl, beat the Cream Cheese with the sugar until smooth and creamy. Add the eggs one by one, mixing well after each addition. Add lemon juice, vanilla extract and cream until smooth.
  5. Pour the Cream Cheese filling over the crust in the prepared tin. Bake in the preheated oven for around 45-50 minutes, or until the center is almost set. The cheesecake will still have a slight wobble in the center.
  6. Once baked, turn off the oven and leave the cheesecake to cool inside the oven with the door ajar for about 1 hour.
  7. Transfer the cooled cheesecake to the refrigerator and let it rest for at least 4 hours, ideally overnight, before unmolding and serving.
  8. Before serving, you can garnish the cheesecake with fresh fruit, coulis or whipped cream, as desired.
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