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New York cheesecake
25 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 233
  • Fat about 16g
  • Carbohydrates about 19g
  • Protein about 4g
This is needed
This is needed for 12 portion
Base
  • 50 g butter, soft
  • 120 g sponges (e.g. digestive biscuits)
Cream cheese mixture
  • 3 egg
  • 130 g sugar
  • 400 g double cream cheese (e.g. Philadelphia)
  • 1 tbsp Maizena cornflour
  • 1 organic lemon, use grated zest only
Tools
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Base
Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, add the butter and knead to form a biscuit dough. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass.
Cream cheese mixture
Combine the cream cheese with all the other ingredients up to and including the lemon zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.
To bake
Bake for approx. 40 mins. in the centre of an oven preheated to 160°C. Remove and allow to cool a little. Remove the tin frame, transfer to a cooling rack and leave to cool.