For 4 lollies. Preparation time : 10 minutes. Cooking time: 5 hours.
Preheat the oven to 180°C.
Butter a 24cm baking tin and line the bottom and sides with baking parchment.
Using a rolling pin, crush the biscuits quite finely and stir in the melted butter.
Put the biscuit mixture into the baking tin, smoothing it out so it is even.
Pre-bake at 180°C for 10 minutes, this will help the base cook properly.
In a bowl, whisk the cream cheese with the sugar until smooth and then add the cream and flour.
Stir well before adding the eggs one by one.
Be careful not to combine the ingredients too vigorously, try to avoid getting air into the mixture.
Pour the cheese mixture into the baking tin over the cooled biscuit base and shake the tin gently to get the mixture level.
Bake at 160°C for about 45 minutes.
To stop the surface cracking, switch the oven off, leave the door very slightly ajar (using a spatula for example) and leave the cheesecake in the oven to cool down.
Once it has cooled down completely, you can remove it from the tin and place it in the fridge.
Tip : This NY Cheesecake tastes delicious with any sort of fruit coulis.