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New York-style cheesecake

  • 20 minutes
  • 1 hour
  • 10
New York-style cheesecake

For a classic New York cheesecake taste, use Philadelphia cream cheese.



  • 250 gram packet plain sweet biscuits
  • 50 grams butter, melted


  • 750 grams cream cheese
  • 250 gram tub sour cream
  • 1½ cups sugar
  • ¼ cup flour
  • 2 teaspoons vanilla essence
  • 4 eggs


  1. Preheat the oven to 180ºC. Grease the base and sides of a 23cm spring-form or loose-bottom cake tin.
  2. To make the base, process the biscuits in a food processor until fine. Pulse in the melted butter. Press the biscuit mixture firmly into the base and about half-way up the sides of the prepared cake tin.
  3. In a separate bowl, beat the cream cheese until light and fluffy. Add the sour cream, sugar, flour and vanilla and beat until smooth. Add the eggs one at a time, beating until just combined. Pour the filling into the prepared tin.
  4. Bake in the preheated oven for 1 hour. Turn off the oven, leave the cake in the oven with the door open for 1 hour.
  5. Remove from the oven and leave to cool before serving simply dusted with icing sugar. Accompany with a favourite fruit sauce if wished.

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