New York cheesecake



We really are spoiled for choice as far as cheesecakes are concerned: baked or cold, mini or extra large, with mascarpone or ricotta or without cream for a lighter version. However, the New York cheesecake remains the undisputed queen of them all! The classic biscuit and butter base is smothered in a soft and enveloping cream made from cheese and cream. Gelatin will not be required, because the corn starch will thicken it when baked in the oven. Characterized by a high and thick edge, this iconic dessert is garnished with a sour cream and wild berry topping, in accordance with tradition. You can choose whatever topping you like however: chocolate or caramel sauce, or a simple layer of jelly: the New York cheesecake is bound to be a success!

For other cheesecakes:


For the base for a 9-inch (22 cm) diameter cake mold
Digestive biscuits 8.5 oz (240 g)
Butter 4 oz (110 g)
For the cream
Cream cheese 2 ¼ cups (500 g)
Heavy cream ½ cup (100 g)
Sugar 4 tbsp (65 g)
Cornstarch 1 ½ tbsp (25 g)
Eggs 1 - (medium)
Egg yolks 1
Lemon juice 1
Vanilla bean 1
For the coating
Sour cream ⅔ cup (100 g)
Berries to taste
Mint to taste
Vanilla bean 1

How to prepare New York cheesecake

To make New York cheesecake, start by melting the butter and leave to cool until warm; in the meantime, place the biscuits in a mixer 1 and blend them into a powder 2. Place them in a bowl and add the butter 3

Stir with a spoon to obtain a uniform mixture 4; now take a 86 in diameter spring cake mold and line the base with parchment paper. Add half of the biscuits and press down with the back of a spoon 6

Use the remaining biscuits to line the edge of the mold 7. Once you have covered the entire surface, leave the base for your New York cheesecake to harden in the refrigerator to for 30 minutes, or 15 minutes in the freezer. In the meantime, prepare the cream: take a bowl, add an egg, one yolk, the sugar 8 and whisk to make a cream 9

Add the seeds of half a vanilla pod (save the rest for later) and add to the egg mix 11. Gradually add the cream cheese 12 

and continue to whisk 13. Once you have incorporated all the cheese, add the lemon juice 14 and the cornstarch 15.

Now add the cream 16, delicately whisking all the while 17. Remove the biscuit base from the refrigerator and pour the mixture over it 18

Gently smooth the surface and bake in a static oven preheated to 320°F for 60 minutes, then at 340°F for another 20 minutes. Once baked, turn the oven off and leave the cheesecake to cool inside with the door open. In the meantime you can make the topping. Take a bowl, add the sour cream and the seeds of half a vanilla pod you saved for later; stir with a spatula. 

Add the topping to the cheesecake at room temperature and spread it evenly all over 22, before placing it back in the refrigerator for 2 hours. Once rested, remove the dessert from the mold 23 and decorate: first add the blackcurrants 24,

then the blackberries, blueberries and raspberries 25. Last of all, add the mint leaves 26 and serve your fabulous New York cheesecake 27


New York cheesecake can be stored in the refrigerator for up to 5 days. Alternatively, it can be frozen for a month. 


Instead of cream cheese, for a delicious, less acidic and more delicate taste, replace it with the same amount of ricotta. 

Instead of wild berries you can garnish the dessert with different kinds of fruit or chocolate!

Suggestions and interesting facts

• What are the best cookies to use for the cheesecake base?

You can use any type of dry cookies but the most suitable are the Digestives.

• Can sour cream be omitted?

Of course! Alternatively, you can cover the cheesecake directly with a fruit coulis, jam, a chocolate or caramel sauce.

• How can you replace the vanilla bean?

Possibly with a natural aroma such as vanilla extract.

• What can be used instead of cornstarch?

The same amount of flour.