New York Cheesecake

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Aug 8, 2013

New York Cheesecake

My first try at making a cheesecake and I succeeded in spite of the all the horror stories online about how the cake can split or collapse when it cools down. The recipe is from All Recipes.

The recipe calls for a mixer.

Serves 12


  • 15 Digestive biscuits, crushed
  • 2 tbsp melted butter
  • 900 g cream cheese (not light!)
  • 350 ml sugar
  • 170 ml milk
  • 4 eggs
  • 230 ml sour cream
  • 1 tbsp vanilla extract or the seeds from 1 vanilla pod
  • 50 ml flour


Preheat the oven to 175C. Grease a springform tin (22 cm) thoroughly – also the sides so the cake will let go as it cools down and thereby won’t split.

Put the biscuits in a bag, close it and crush the biscuits by hitting it with a rolling pin. Pour the biscuits in a bowl and mix them with butter. Press the biscuit mass onto the bottom of the springform tin.

In a mixer combine cream cheese with sugar until the mass is smooth. Pour in milk. Add the eggs one after one, mix only until each egg is just mixed into the mass. Add sour cream, vanilla and flour. Stir until the mass becomes smooth, but do not stir for too long. We don’t want too much air in the mass. Pour the mass over the biscuit bottom in the springform tin.

Bake the cake for 1 hour. Turn off the oven and let the cake cool off in the oven with the door closed for 5-6 hours: it prevents the cake from splitting. The cake shouldn’t be firm in the middle of the cake after baking for 1 hour – it should stiffen while the cake cools. After the 5-6 hours in a turned off oven, place the cake in the fridge until you’re ready to serve it.

Serve with fresh fruit or fruit sauce.

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