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  • Writer's pictureCeline

Classic New York Cheesecake

Served with a sweet strawberry coulis


Perfect to bring to the gym or on long runs.


Ingredients:


Base

  • 1 cup digestive biscuits (or about 6)

  • 4 tbsp melted butter

  • ½ tbsp sugar

  • 1 pinch Salt

Filling

  • 570g cream cheese (at room temperature)

  • ¾ cups sugar

  • 3 eggs + 2 yolks (at room temperature)

  • 1 tbsp sour cream

  • ½ tbsp lemon zest (roughly 1 lemon)

  • 1 tsp vanilla topping 1 cup strawberries/raspberries

Directions:


Set the oven to 170c degrees.


To make the crust: combine the digestives, melted butter, sugar and salt. Press

into a pan – leaving more crust on the side.


Bake for 8 minutes. Leave to cool.


Raise the oven to 220c degrees.


To make the filling: cream the cheese and sugar in an electric mixer for 5 minutes.

Reduce the speed and add the eggs, two at a time. With the mixer on low, add the

sour cream, lemon zest and vanilla.


Bake for 15 mins.


Turn the oven down to 100c degrees and bake for another 1 hour 15 minutes.


Turn the oven off and open the door wide – leaving the cake there for 30 mins.

Take out of the oven and cool at room temperature for about 2 hours. Leave in the

fridge.


For the topping: either add strawberries or raspberries directly onto the cake, or

make a syrup by cooking them with some sugar, water and lemon juice.




Variation: Can also make mini cheescake bites




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