This is how it's made New York Cheesecake

  1. Step 1

    Preheat the oven to 160°C, 140 °C fan oven, Gas mark 3.

  2. Step 2

    Grind the biscuits finely in a food processor or put them in a plastic bag, place it on the work surface and roll the cookies with a rolling pin into fine crumbs.

  3. Step 3

    Melt the Stork in a large saucepan and stir in the biscuit crumbs.

  4. Step 4

    Divide the biscuit mixture evenly over the base of the prepared cake tin and press firmly with the back of a spoon.

  5. Step 5

    Finely grate the lemon over a large bowl. Squeeze the lemon and add about 2 tablespoons of the juice to the zest (the rest of the juice is not used).

  6. Step 6

    Stir the cornflour with the lemon and mix with the  cream cheese, brown sugar and the vanilla, using a wooden spoon. Gradually beat in the eggs one by one. 

  7. Step 7

    Pour the cream cheese mixture over the base of the prepared tin. Put the tin in the preheated oven and bake for 50-60 minutes until the filling is quite solid.

  8. Step 8

    Turn the oven off, leave the oven door slightly open and let the cheesecake cool in the oven. Cover with cling film and leave the cheesecake in the refrigerator for a day or overnight to stiffen further. Remove from the tin and sprinkle the cake with icing sugar, cut into 8-10 slices.

  • Temperature: 160 oC
  • Baking time:
  • Serves: 10