New York cheesecake

Total time: 1hr 05m
Preparation Time: 25m

For 12 portions

Nutritional Information

Contains 233 Kcal, 4g Protein, 19g Carbohydrates, 16g Fat


  • Base
  • 120 g sponges (e.g. digestive biscuits)
  • 50 g butter, soft
  • Cream cheese mixture
  • 400 g double cream cheese (e.g. Philadelphia)
  • 130 g sugar
  • 3 eggs
  • 1 organic lemon, use grated zest only
  • 1 tbsp cornflour
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Base

    Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, add the butter and knead to form a biscuit dough. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass.
  • Cream cheese mixture

    Combine the cream cheese with all the other ingredients up to and including the lemon zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.
  • To bake

    Bake for approx. 40 mins. in the centre of an oven preheated to 160°C. Remove and allow to cool a little. Remove the tin frame, transfer to a cooling rack and leave to cool.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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