Classic New York Cheesecake
Tall, dense and ultra-creamy baked cheesecake on a buttery biscuit base, with a hint of lemon and vanilla. Baked low and slow, then chilled overnight for the perfect slice.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the base
Heat the oven to 180 C (350 F). Crush the biscuits to fine crumbs, mix with the melted butter and press firmly into the bottom of a 23 cm (9 in) . Bake for 10 minutes, then lower the oven to 150 C (300 F).
- 250 g digestive biscuits
- 100 g melted butter
✅ Done when: edges are lightly golden and firm to the touch
Beat the cheese
Beat the cream cheese on low speed until smooth, then add the sugar, flour, vanilla and lemon zest and beat until creamy. Keep the speed low so you do not beat in air, which causes cracks.
- 900 g cream cheese
- 200 g sugar
- 3 tbsp flour
- 2 tsp vanilla extract
- 1 lemon zest
✅ Done when: mixture is smooth and creamy with no lumps
Add eggs and sour cream
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Bake low and slow
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Cool slowly
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Chill and serve
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Make the base
Heat the oven to 180 C (350 F). Crush the biscuits to fine crumbs, mix with the melted butter and press firmly into the bottom of a 23 cm (9 in) . Bake for 10 minutes, then lower the oven to 150 C (300 F).
- 250 g digestive biscuits
- 100 g melted butter
✅ Done when: edges are lightly golden and firm to the touch
Beat the cheese
Beat the cream cheese on low speed until smooth, then add the sugar, flour, vanilla and lemon zest and beat until creamy. Keep the speed low so you do not beat in air, which causes cracks.
- 900 g cream cheese
- 200 g sugar
- 3 tbsp flour
- 2 tsp vanilla extract
- 1 lemon zest
✅ Done when: mixture is smooth and creamy with no lumps
Add eggs and sour cream
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake low and slow
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Cool slowly
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Chill and serve
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The Story Behind the Dish
Cheesecake goes back to ancient Greece, but the New York version was born in the 1920s, after American dairies began making smooth cream cheese. Delis and diners in New York, like the famous Lindy's and Junior's, made it tall, dense and rich.
Its creamy texture comes from baking slowly at a low temperature, so the eggs set gently like a custard.
⭐ Why It's Famous
It's one of the most famous desserts in America and a symbol of New York's delis.
💡 Fun Fact
Cheesecake was served to athletes at the first Olympic Games in ancient Greece, in 776 BC, as an energy food.
New York City, USA
40.71°N, -74.01°W
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