NY cheesecake 

Classic New York baked cheesecake with a rich and creamy vanilla topping and a simple biscuit base.


  • Digestive biscuits 280gr
  • Butter 110gr (melted)
  • Light brown sugar 1 tsp
  • Cinnamon 1tsp
  • Almonds 30gr
  • Cream cheese 700gr
  • Sour cream 200gr
  • Icing sugar 200 gr
  • Eggs 3
  • Yolks 2
  • Lemon juice 1 tsp and lemon zest 
  • Vanilla 

Topping ingredients 

  • Sour cream 200gr
  • Sugar 2 tbsp 
  • Vanilla


  1. Line the bottom of a 22cm springform tin with greaseproof paper. 
  2. Process biscuits until finely chopped. Add sugar, almonds and butter. Process until combined. 
  3. Press mixture over base and side of prepared pan. Refrigerate for 30 minutes.
  4. Meanwhile, beat cream cheese, sour cream, eggs, yolks and lemon zest and juice together until smooth. Add vanilla, beating until combined. 
  5. Pour mixture into prepared pan. Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing).
  6. Meanwhile, beat sour cream, sugar and vanilla until combined.
  7.  Using a spatula, spread over the top of the cheesecake and bake for other 10 minutes.
  8.  Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold.