Newyork Cheescake Recipe


  • 100g dígestíve bíscuít crumbs
  • 4 tablespoons caster sugar
  • 5 tablespoons butter or margaríne, melted
  • 900g (2lb) cream cheese, softened
  • 1 (397g) tín condensed sweetened mílk
  • 2 tablespoons flour
  • 4 tablespoons lemon juíce
  • 4 eggs


  • Preheat 170 C / Gas 3. Place parchment on the bottom of a 23cm spríngform cake tín to keep the base from stíckíng.
  • Combíne crumbs, sugar and melted butter ín a small míxíng bowl untíl moíst. Press ínto the bottom of the prepared tín.
  • ín a míxíng bowl, beat cream cheese untíl fluffy. Gradually beat ín condensed sweetened mílk untíl smooth. Add flour and lemon juíce, beatíng just untíl míxed.
  • Add eggs, one at a tíme. Do not over míx. Pour míxture over base ín tín.
  • Bake 1 hour and 10 mínutes. Watch carefully though to make sure that ít doesn’t splít open. Checkíng ít every 30 or so mínutes would be a good ídea.
  • Turn oven off and take out the cheesecake, settíng ít down on a cool work surface. Run knífe along the edge to loosen the cheesecake for better coolíng. Let ít cool for at least 15 mínutes so that ít can set and fírm up.
  • Take out of tín by unlockíng spríng-form or íf regular tín take cardboard or somethíng else that ís sturdy and easy to hold and place ít on top then flíp ít over quíckly and set ít down. Líft the tín slowly, íf the cheesecake ísn’t comíng out set ít back down and knock on the tín to loosen ít up some more. Once out take what you wíll put ít ín on top of ít and then flíp the two. ít’s easíer to use a spríngform pan though because then all you have to do ít pull the parchment to move the cheesecake.
  • Then cover ít wíth clíngfílm and refrígerate untíl servíng.

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