New York cheesecake

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December 13, 2016
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December 13, 2016

New York cheesecake

New York cheesecake

 New York cheesecake


250g plain sweet biscuits
125g butter, melted
750g cream cheese, softened
2 teaspoons finely grated orange rind
1 teaspoon finely grated lemon rind
1 cup (220g) caster sugar
3 eggs
¾ cup (180g) sour cream
¼ cup (60ml) lemon juice

sour cream topping
1 cup (240g) sour cream
2 tablespoons caster sugar
2 teaspoons lemon juice


Process the biscuits until fine. Add butter, process until combined. Press the mixture over the base and sides of a 24cm springform pan. Place on an oven tray; refrigerate for 30 minutes.

Preheat the oven to 180°C (160°C fan-forced).

Beat the cream cheese, rinds and sugar in a medium bowl with an electric mixer until smooth. Beat in the eggs, one at a time, then the sour cream and juice. 

Pour the filling into the pan; bake for 1 hour 15 minutes. Remove from oven; cool for 15 minutes. 

Sour cream topping

Combine all the ingredients in a small bowl. Spread over the cheesecake. Bake the cheesecake for a further 20 minutes; cool in oven with door ajar. Refrigerate the cheesecake for 3 hours or overnight before serving.


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