New York cheesecake
New York cheesecake, from above
Non vegEggNew York

New York cheesecake

Dense, creamy, tangy, on a buttery biscuit base. The deli classic.

120 minTime
8 gProtein each
mildSpice
Deli counter royalty2 chapters · 1 min read

Make it your way

Grandma's wayDense cream cheese filling, biscuit crust.
The original
511kcalsame
8 gproteinsame
1 gfibresame
120minutessame

New York cheesecake.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Digestive biscuits (graham crackers)200 g, crushed
Butter5 tbsp, melted
Cream cheese900 g, room temperature
Sugar1 cup
Fresh cream (thickened cream, heavy cream)½ cup, or sour cream
Egg4
Vanilla essence (vanilla flavouring, imitation vanilla extract)2 tsp
Lemon juice2 tsp
Maida (all-purpose flour, plain flour)2 tbsp

Method

4 steps
  1. 1Mix crumbs and butter, press into a 23 cm springform and bake at 175 C for 10 minutes.
  2. 2Beat cream cheese and sugar until smooth. Beat in flour, cream, vanilla and lemon, then eggs one at a time on low.
  3. 3Pour over base. Bake at 160 C for 60 to 70 minutes, with a tray of hot water on the shelf below.
  4. 4Turn off oven, crack the door and cool 1 hour inside. Then chill overnight.
Serve it like this

Cut with a hot knife into clean wedges, top with fresh strawberries or berry sauce. Serve cold.

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Make it a meal

What goes with New York cheesecake: a bread or rice, a side, something to drink and something sweet.

A little snack Rosemary bar nuts20 min
A little snack Buffalo cauliflower bites45 min
To drink Cold coffee10 min
To drink Egg cream3 min
Something sweet Chocolate covered strawberries25 min
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