New York style Cheesecake

The first time I heard about a cheesecake I thought it was a really odd idea. Well, cheese for a French means Camembert, Brie, Roquefort... No wonder why a Roquefort cake sounded odd!
After my first cheesecake attempt, I got addicted!

Not my picture - I am only copying my recipe book!

Ingredients:
- 1 3/4 digestive crumbs
- 1/2 stick butter
+ 2 cream cheese blocks (Phildelphia for example)
+ 2 eggs
+ 2/3 cream
+ 1 cup sugar
+ 1 tsp vanilla extract

1) break the digestive biscuits into crumbs
2) melt it in the microwave few seconds
3) mix the crumbs with the melted butter
4) *pour the mixture inside the bottom of the cheesecake tin and slightly press to make a crust
(* you will appreciate to put a circle of baking paper below the crust)
5) soften a little the cream cheese in the microwave
6) beat them with the eggs, cream, sugar and vanilla
7) pour over the crumbs
8) cook for about 1 hour 350 F (put water in the oven tray to avoid the cake to crack)
9) let cool down and put in the fridge to eat it cold

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For gluten-free cheesecake or at last low gluten (because most oat is contaminated with a little of gluten), I replace the base with:
- 1 1/2 cup oat
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 stick butter

How to make a Shortbread Crust?

Yes, long time no see but long time too i did not open my recipe book !

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This crust is more - what I would call - dusty... Certainly my favorite crust but only you can know what is best for you!

I found this pic to show you because
I do not touch my camera at that stage!

Ingredients for 12 people:

- 250 g flour

- 125 g sugar

- 125 g margarine

- 1 egg

- 1 pinch of salt

1) Beat the sugar with the egg

2) Add the flour

3) Rub between your hands to make a sandy texture

4) Add progressively the margarine

5) Wrap with a plastic film

6) Keep 1 hour in the fridge before use

7) Roll it and cover it with the filling you want

FYI: you will need at least 45 min at 175 C = 347 F