Today’s cake – New York Cheesecake

Always a crowd pleaser.


200g Nice biscuits                                           75g unsalted butter

750g cream cheese                                         170g caster sugar

4 eggs                                                              3 egg yolks

3 tsp vanilla extract                                          1 ½  tbsp lemon juice

Top Layer

500ml sour cream                                            1 tsp vanilla extract

30g caster sugar                                              cocoa powder, for dusting

Prep work

  1. Grease a 23cm round springform pan.  Place 2 layers of foil on the outside of the pan (this is to prevent water getting in as the cake is cooked in water)
  2. Melt the butter
  3. Crush the biscuits in a food processor

Making it

  1. Preheat oven to 180 degrees
  2. Combine the biscuits with the melted butter and then press into the base of the cake pan
  3. In a food processor, combine the cream cheese, caster sugar, eggs, egg yolks, vanilla extract and lemon juice. Process until smooth
  4. Pour mixture over the biscuit base
  5. Place cake pan in a large roasting tin, fill with boiling water until about half way up the pan, and bake for 45 minutes
  6. Meanwhile, for the top layer, beat sour cream, caster sugar, vanilla extract and pour over the cake.  Bake for a further 10-15 minutes
  7. Remove from oven, set aside to cool in pan
  8. Once cool, refrigerate overnight, and dust with cocoa powder when ready to serve

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