New York Lemon Cheesecake

    New York Lemon Cheesecake


    45 people made this

    A lovely New York style cheesecake with a hint of lemon from juice and zest. If you prefer it lemony you can substitute a teaspoon of lemon essence for 1 teaspoon vanilla.

    Makes: 1 cheesecake

    • 2 1/2 cups digestive biscuit crumbs
    • 1/4 cup white sugar
    • 125g margarine, softened
    • Filling
    • 900g cream cheese, softened
    • 1 1/2 cups white sugar
    • 470ml light thickened cream
    • 2 tablespoons plain flour
    • 7 eggs
    • 2 teaspoons lemon juice
    • 1 teaspoon lemon zest
    • 2 teaspoons vanilla essence

    Preparation:15min  ›  Cook:1hour5min  ›  Extra time:8hours cooling  ›  Ready in:9hours20min 

    1. Preheat oven to 180 degrees C. In a medium bowl, mix crumbs, 1/4 cup sugar and margarine until well blended. Press mixture into a 23cm springform tin.
    2. In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice, zest and vanilla. Beat together and then pour into cream cheese mixture. Mix well. Pour filling over crust.
    3. Bake in the preheated oven for 65 minutes. Turn off oven and cool cake in oven for 30 minutes without opening oven door. Prop door slightly open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate overnight.

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