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.
Made by Véronique
Published at 2014-11-11, this recipe is for 8 persons persons and takes 45 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
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!
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