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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.



  • 1 cup digestive biscuits (or about 6)

  • 4 tbsp melted butter

  • ½ tbsp sugar

  • 1 pinch Salt


  • 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


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


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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