Monday, May 11, 2015

New York Cheesecake

Hi! Hope you had a wonderful weekend and a very happy Mother's Day! As I wrote in my last post I made a real NY Cheesecake to celebrate my mom! It was surprisingly easy to do (it was my first time!) and it turned out really good! I like my cheesecake less thick When the slice is thick tall I can't even finish it and that's too bad. That's why I chose to make it thinner What do you think of it? Let me know if you try this recipe. My mom loved it and I was so happy! She also loved the present my sister and I got her, she didn't expect it at all!
Have a great week!
Love, Fede

for the crust
150 gr of Mc Vitie's Digestive biscuits
2 tbs brown sugar
80 gr melted butter (I used low fat)

for the filling:
600 gr cream cheese (I used Philadelphia Light)
100 gr white sugar
20 gr cornstarch
2 eggs and 1 egg yolk
100 ml heavy whipping cream
juice of half a lemon
1 teaspoon pure vanilla extract

for the topping:
200 ml sour cream
2 tablespoons confectioners sugar
1 teaspoon pure vanilla extract

to decorate:
1 cup fresh berries

Preheat oven at 180°C. Line the pan with parchment paper. In a medium sized bowl combine the Digestive crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom of the pan. Cover and refrigerate in freezer for 30 minutes while you make the filling.

In bowl of your electric mixer place the cream cheese, sugar, and cornstarch. Beat on medium speed until smooth (about 2 minutes). Add the eggs and the yolk, one at a time, beating well (about 30 seconds) after each addition. Add the heavy whipping cream, lemon juice, vanilla extract and beat until incorporated. Remove the crust from the freezer and pour in the filling. Place the cheesecake pan on a larger baking pan (to prevent leaking) and place in the oven.

Bake for 25/30 minutes at 180°C and then lower the oven temperature to 160°C  and continue to bake for about another 20/25 minutes. Remove from oven and place on a wire rack. Remember, never open the oven door during the first 30 minutes.

Meanwhile, in a small bowl combine the sour cream, confectioners sugar, and vanilla extract. Spread the topping over the cold cheesecake and return to oven to bake for 5 more minutes at 180°C.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake.

Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh berries.

This is the final result! Delicious!

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  1. Yummy! This looks amazing!

    xo Ally

  2. New York cheesecake is my fav... will definitely be trying this.
    Aleeha xXx

  3. I love a good cheesecake! Thanks for sharing!

    Her Heartland Soul