New York Cheesecake

Classic rich and creamy New York style cheesecake

5 from 5 reviews

With all the tips and tricks for a perfect crack-free cheesecake this recipe for a rich and creamy classic New York cheesecake will become your go to! 




  • 140 g Digestive/shortbread biscuits (5oz)
  • 50 g Unsalted butter (1/3 cup)


  • 500 g Cream cheese (17.6oz), room temperature
  • 130 g Sugar (2/3 cup)
  • 150 g Plain greek yogurt or sour cream (1/2 cup 1 tsp), room temperature
  • 175 g Thickened/Heavy cream (3/4 cup)
  • 2 Eggs, room temperature
  • 1 tbsp Cornstarch
  • 1 tsp Vanilla extract


  1. Preheat the oven to 170C/340F
  2. Place the cookies in the bowl of a food processor, blitz until a fine crumb
  3. Add melted butter and process until combined
  4. Transfer to a 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
  5. In a bowl beat the cream cheese and sugar together until smooth
  6. Add the greek yogurt, thickened cream and cornstarch, beat until smooth
  7. Add the eggs, vanilla extract, lemon juice and zest, beat until no lumps remain
  8. Pour the batter over the base 
  9. Smoothen out the top and place the springform tin inside a larger tin/baking dish
  10. Place the double tinned cake in a baking tray filled with 2cm of boiling water
  11. Place it all in the oven and bake for 30 minutes
  12. Increase the heat to 190C /375F and bake for a further 15 minutes to create a golden top (optional)
  13. Turn the heat off and leave the cake in the oven for 30 minutes
  14. Cool and refrigerate overnight, or minimum 4 hours
  15. Serve with whipped cream!


Keywords: cheesecake, new york, cheese, cream cheese, lemon

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