New York cheesecake


New York cheesecake


  • a 9-inch round spring form or cheesecake pan

For base crust:

  • 1cup finely crushed any nuty biscuits(almond or cashew)
  • 1cup finely crushed vanilla wafers
  • 3tbsp melted butter

For Filling:

  • 1cup sour cream or thick yogurt
  • 3 cup cream cheese (Philadelphia is the best)
  • 5 large egg
  • 1 tsp vanilla
  • 1 cup sugar
  • 2 tbsp flour
  • 1 tbsp lemon juice and some lemon zest

For strawberry toppings:

  • 1cup chopped fresh strawberries
  • 1/2cup sugar


Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.

Preparing base crust:

place crushed biscuits in a mixing bowl and add in the butter. Mix until everything is well combined and crumbly.
Add the crumbs to the base of a spring form pan.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Using a spoon or glass, press it down until it’s smooth, flat, and uniformed.
Place in the fridge until required (20 minutes). 


Preparing cream cheese filling:

Beat the cream cheese, sugar, lemon juice, lemon zest, vanilla and flour. Beat on medium speed until smooth (about 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
Now gently add sour cream with cream cheese mixture.
Pour this mixture over biscuit base.
Place the cheesecake pan on a larger baking pan (to catch any drips) and place in the oven. Bake for 55-60 minutes at 170 degree c.
Turn off the oven and immediately cut the edges of the cake using sharp knife and then again  leave the cheesecake in the hot and close oven to cool.


Preparing strawberry topping:

Place the strawberries and sugar in a saucepan and stir until berries are totally soft and thick (like caramel). Remove and cool this mixture.
Pour this mixture over the cheesecake and refrigerate it at least eight hours or overnight.

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