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Le Chaudron recipe
Cheesecake new-yorkais
New York cheesecake
⏱ 90 minServes 10Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
300 g (11 oz)graham crackers or speculoos
150 g (5 oz)melted unsalted butter
900 g (32 oz)cream cheese
250 g (9 oz)superfine sugar
4whole eggs
200 ml (¾ cup)thick crème fraîche
1 tspvanilla extract
1 tbsplemon juice
- 300 g (11 oz) graham crackers or speculoos
- 150 g (5 oz) melted unsalted butter
- 900 g (32 oz) cream cheese
- 250 g (9 oz) superfine sugar
- 4 whole eggs
- 200 ml (¾ cup) thick crème fraîche
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Grind the graham crackers to fine crumbs in the food processor, then mix in the melted butter.
- Press the mixture firmly into the bottom of the lined springform pan and chill 30 minutes.
- Wrap the outside of the pan in foil so the water bath doesn't seep in.
- Beat the cream cheese with the sugar for 3 minutes until perfectly smooth.
- Add the eggs one at a time on low speed to avoid beating in too much air.
- Gently fold in the crème fraîche (or sour cream), vanilla and lemon juice with a spatula.
- Pour over the crust, set in a hot water bath and bake 1 hour 30 at 160°C (320°F), then chill 6 hours.
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