New York Style Cheese Cake



For the crust:

For the filling:

For the topping:

For decorating: (we did it own idea not from the original one)


For the crust:

In a bowl, combine the cookie crumbs, sugar, lemon zest, vanilla extract and butter.

Press the crumbs evenly over the bottom and about 3 cm up the sides of a springform 22 cm diameter.

Cover and refrigerate while you make the filling.

For the filling:

In a bowl, place the cream cheese, sugar and flour. Beat on medium spead until smooth (around 2 minutes), scraping down the sides of the bowl as needed.

Add the eggs, one at a time, beating well (around 30 seconds) after each addition. Scrape down the sides of the bowl.

Add the whipping cream, lemon zest, vanilla and beat until incorporated.

Remove the crust from the refrigerator and pour in the filling. Place the springform pan (wrap the outside bottom and sides with aluminium foil) in a large baking dish.

Fill the baking dish with boiling water until it comes halfway up the side of the pan.

Bake in the middle of the oven on a previously pre-heated oven at 170°C for around 15 minutes.

Lower the temperature to 120°C and continue baking for 1 1/2 hour or until set at the edges but the center trembles slightly when shaken.

Meanwhile, in a small bowl combine the sour cream, sugar and vanilla. Spread the topping over the warm cheesecake and return to the oven for around 15 minutes.

(We ommited this and added the sour cream mixture when it was ready to serve).

Turn off the oven, leaving the cake inside with the door slightly open for around 3 hours or until the oven cools down.

Once the oven is cool, remove the cake and refrigerate until ready to serve.

You can like us decorate the top with some fruits (we used strawberries).