New York Cheesecake

This cheesecake is amazing. It is my classic go-to cheesecake recipe, and is particularly awesome when you are not looking for a particular flavour. The dilemma for me is usually that some people like certain flavours in cheesecake, others don't. So for a larger gathering of people, something more 'neutral' is often required. This cheesecake is perfect for such occasions. And don't be fooled into thinking 'neutral' = bland or boring. This dessert  has a gorgeous buttery crumb crust encasing a smooth, incredibly creamy and lightly fruit scented filling.  I chose to serve it with ice cream, but the options are endless. You could serve it with cream, fruit syrups/coulis, sorbet or even just by itself. This cheesecake is seriously that good!

New York Cheesecake


250g sweet biscuits/cookies (I used 150g shredded wheatmeal and 150g Marie biscuits)
150g butter, melted

750g cream cheese
2 tsp finely grated orange rind
1 tsp finely grated lemon rind
230g caster sugar
3 eggs
190g sour cream
65ml lemon juice


Grease a 24cm ( 9.5 inch) springform tin well, and place on an oven tray. Set aside.

 Using a food processor, process the biscuits/cookies until fine and the size of small breadcrumbs. Add the melted butter, and process again until well mixed and the biscuit crumbs cling together. Transfer mixture to the tin and press over base and sides (I use a glass to help push the crumbs down – see here for helpful tips). Cover lightly with plastic wrap and refrigerate for about 30 minutes.

Preheat the oven to 160°C (320°F). Using a stand mixer fitted with the whisk attachment (this is ideal, however a hand mixer will also work), beat the cream cheese rinds and sugar until thoroughly combined and smooth. Beat in the eggs, one at a time, until just combined after each addition. Beat in the sour cream and the juice until mixture is smooth and creamy.

Pour mixture into the chilled tin/base, smoothing the top with a spatula and gently tapping on the bench. Bake cheesecake for approximately 1 hour 25 minutes or until set (when the tin is shaken gently, no parts of the cheesecake wobble significantly). Cool for about 20 minutes in the oven with the door open (to prevent rapid temperature changes causing cracks in the cheesecake), then transfer to a cooling rack to cool completely.

Cover and refrigerate cheesecake for 3 hours or overnight (or until well chilled and set).

Serve chilled, as desired.

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