Classic New York style cheesecake... recipe by Anna Olson.
Anula's Kitchen
Anula's Kitchen
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  • 180 g digestive biscuit crumbs
  • 2 tablespoons sugar
  • 100 g unsalted butter , melted, plus extra for greasing the pan
  • 250 g packs of cream cheese, room temperature
  • 220 g, plus
  • 2 tablespoons corn flour
  • 2 tablespoons vanilla extract
  • 2 teaspoons finely grated lemon zest
  • 3 large whole eggs
  • 1 large egg yolk
  • 200 g sour cream (full fat)
  • 2 teaspoons lemon juice
  • 9- inch spring form pan
  • 220 g sugar a little at a time, and scraping the sides and bottom of the bowl often. Beat in the corn-starch, vanilla and lemon zest. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. Still on low speed, beat in 180 ml of sour cream. Scrape this over the cooled crust.
  • 10 minutes at
  • 25 more minutes
  • 30 minutes While the cheesecake is baking, prepare the sour cream layer
  • 2 tablespoons of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days



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