New York

New York cheesecake

Dense, creamy, tangy, on a buttery biscuit base. The deli classic.

120 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayDense cream cheese filling, biscuit crust.

The original

511kcalsame

8 gproteinsame

1 gfibresame

120minutessame

New York cheesecake.

Per serving, worked out from the ingredient table.

Digestive biscuits (graham crackers)200 g, crushed

Butter5 tbsp, melted

Cream cheese900 g, room temperature

Sugar1 cup

Fresh cream (thickened cream, heavy cream)½ cup, or sour cream

Egg4

Vanilla essence (vanilla flavouring, imitation vanilla extract)2 tsp

Lemon juice2 tsp

Maida (all-purpose flour, plain flour)2 tbsp

4 steps

1Mix crumbs and butter, press into a 23 cm springform and bake at 175 C for 10 minutes.
2Beat cream cheese and sugar until smooth. Beat in flour, cream, vanilla and lemon, then eggs one at a time on low.
3Pour over base. Bake at 160 C for 60 to 70 minutes, with a tray of hot water on the shelf below.
4Turn off oven, crack the door and cool 1 hour inside. Then chill overnight.

Serve it like this

Cut with a hot knife into clean wedges, top with fresh strawberries or berry sauce. Serve cold.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.