Cheesecake

Today I made my first cheesecake. The New-York Cheesecake.

Here is how I did :

I mixed up 150 grams (5.30 ounces) of Flour, 60 grams (2.10 ounces) of sugar, some lemon zest and 5 grams (0.20 ounce) of vanilla powder. Add 120 grams (4.20 ounces) of melted butter and 1 egg yolk. Let the butter cool down if you melted it bain-marie, otherwise you will cook the egg.

Handle until you get a homogeneous dough. Make a ball with it, wrap it with stretch film and leave it half an hour in the fridge.
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Preheat your oven at 210 °C (410°F).
Butter up your mold, spread the dough evenly up to the upper side. Cook it for 10-15 minutes. Have a look often, mine almost started to burn by the 10th minute. Then take it out and let it out to cool down.
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In a big bowl, mix up 650 grams (1.4 pounds) of Labne Cheese if you are in Turkey, Saint-Moret or fromage blanc if you're in France, or any softened cheese cream you can find. Add some lemon zest, 200 grams (0.45 pounds) of sugar, 1 table spoon of flower, 5 grams (0.20 ounce) of vanilla powder, mix it all.


In a separate little bowl, mix up 3 eggs + 1 egg yolk, then add it to your previous ingredients. mix.

Have your oven preheated at 270°C (518°F). Pour your new mix in the mold on the cooled dough.
Put it in the oven.
After 5 minutes lower your oven's temperature to 90°C (194°F) and let it cook for an hour (maybe a bit more, depending on your oven.

Let it cool for 3 hours. Serve cold.

Bon appétit.