La recette du New-York Cheesecake :
300g de biscuit rose de Reims
30g de beurre fondu
678g de philadelphia
207g de sucre
24g de farine
230g de crème fraîche épaisse
Extrait de vanille
Biscuit rose concassé
169g de chocolat
60ml de crème fraîche liquide
Preheat oven to 163 degrees. Line a springform pan with parchtment paper in the bottom andgrease the sides. Combine the crust ingredients in a bowl. Press the mixture into the bottom of the pan. Bake the crust 10 minutes, then set aside to cool. Reduce oven to 148 degrees.
In a large mixer bowl, mix the cream cheese, sugar and flour until well combined. Add the cream and vanille extract, mixing on low speed until well combined. Add the eggs one at a time, beating slowly.
Pour a small amount of batter into the bottom of the crust in an even layer, then add 100g of choped biscuit rose de Reims. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
Bake for 1 hour and 25 minutes. Let sit few minutes
To finish off the cheesecake
When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. Add the chocolate and eventually top the cheesecake with whipped cream and some sprinkles. Refrigerate until ready to serve.