New York Cheese Cake

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Serving 6-7 (7-inch round springform cake mould x 1)



  1. Digestive biscuits x 100 g (crushed)
  2. Unsalted butter x 50 ml (melted)


  1. Cream cheese x 400 g (room temperature)
  2. White sugar x ¾ cup
  3. Egg x 2 (large size; room temperature)
  4. Sour cream x 1/2 cup
  5. Heavy cream x 150 ml
  6. Vanilla extract x 1 ½ tbsps
  7. Cornstarch x 2 tbsps
  8. Lemon juice x 1 tbsp
  1. Preheat oven at 180 C. Grease your cake mould and line with parchment paper
  2. Mix the digestive crackers crumbs with melted butter, and press tight by a cup onto the bottom of the springform cake mould. Bake for 15 minutes. Let cool
  3. In a standmixer or a large bowl, mix cream cheese with sugar at medium speed until smooth and well combined. Add in sour cream and egg, mix again. Mix in heavy cream, vanilla extract and cornflour until smooth. Add in lemon juice and mix well. Pour the batter into the prepared crust
  4. Bake in preheated 180C oven for 30 minutes and turn down to 150C and bake for another 30 minutes. Turn off the oven but let the cake cool in oven with the door closed for an hour to prevent cracking. Chill in refrigerator until serving

Adapted from Emojoie Cuisine

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