This fantastic recipe for a traditional New York cheesecake is one of our favourite comfort foods. It's great served with serve red fruit or blueberries. Recipe for 8 people, ready in 45 minutes.
The main thing:
Made by Véronique
Published at 2014-11-11, this recipe is for 8 people and takes 45 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 11-08-2023
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Preheat your oven to 150 degrees Celsius. Grease the springform cake tin and line it with baking parchment. Crumble the Lu Bastogne biscuits either by putting them in a Ziploc bag and smashing them with a rolling pin, or by using a blender.
Melt the butter in a small saucepan, add the biscuit crumbs and mix together. Spread the butter and Bastogne mixture over the base of the springform tin. Press in firmly, making sure that there are no gaps visible.
Add the cream cheese, 4 eggs, icing sugar and flour to the bowl of the stand mixer and beat on high speed until smooth. Grate the zest from the lemon and add it to the mixture along with the lemon juice. Give the mixture a good stir.
Pour the cream cheese mixture over the biscuit base.
Bake the cheesecake for around 30 to 35 minutes. Do not open the oven door while it is cooking, or the cheesecake may collapse. When the cheesecake is done, open the oven door slightly and allow it to cool a little before removing it and setting it aside to cool to room temperature. Refrigerate once it is at room temperature.
Serve with red fruits or blueberries, if desired. Enjoy!