New York cheesecake

New York cheesecake

Receta en español aquí

This is one of my favorite cheesecakes  so I want to share the recipe  as my first entry in this blog. It’s quite simple and very tasty. I hope you like it.



200 g  Digestive biscuit type
75 g  melted unsalted butter


500 g   cream cheese (Full fat. Room temperature) 
150 g  White sugar
250 g   Whipping cream (35% fat)
1 plain Greek yoghurt (125 ml)
3 large eggs
1 teaspoon vanilla extract
zest of 1 lemon

To decorate – Strawberry jam and fresh strawberries



Crush the biscuits  and mix with melted butter. The dough should be moldable. 

Cover the base of a 10-inch springform pan with the crushed biscuits. I put greased parchment baking paper on the bottom to facilitate to remove the cake later. 
Press the crumbs evenly over the bottom and about ½  inch up the sides of the springform pan. 

Bake for 15minutes at 300ºF (160ºC). When is done set aside.

Another option is to put the Digestive biscuit crust in the freezer to harden instead of baking it, that’s according to taste.



Into a deep bowl add the cream cheese, yoghurt,  cream,  sugar,  eggs, the zest of lemon and 1 teaspoon vanilla extract .  Use a whisk to stir all the ingredients together on medium speed until smooth and well combined.

Pour the mixture over the baked biscuit base and re-enter in the oven at 350ºF (180ºC) for 10 minutes. Then lower the oven temperature to 300ºF (160ºC) and continue to bake for another 45 minutes or until  only the center of the cheesecake looks a little wet and wobbly. The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm.


Turn off the oven and let it cool inside but with the door ajar.

Let cool completely before covering with plastic wrap. Refrigerate several  hours,  preferably  overnight, this cake is better the next day.


To decorate I’ ve used fresh sliced strawberries and strawberry jam because I love strawberries so much!



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