New York cheesecake



  • 250g plain sweet biscuits
  • 125g butter, melted
  • 500g cream cheese, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 tablespoons lemon juice
  • 300g sour cream
  • 1 thinly sliced lemon, to serve


Step 1


Preheat oven to 170°C/150°C fanforced. Grease a 6cm-deep, 22cm round springform pan.

Step 2

Place biscuits in a food processor. Process until fine crumbs. Add butter. Process until combined. Press mixture over base and sides of prepared pan. Refrigerate for 30 minutes.

Step 3

Beat cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs, 1 at a time, beating to combine. Fold in lemon juice and sour cream.

Step 4

Pour into prepared pan. Bake for 1 hour 10 minutes or until centre is just firm. Allow to cool in oven for 3 hours, with door slightly ajar. Refrigerate for 3 hours or overnight if time permits. Top with lemon slices. Serve.

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