New York cheesecake

New York cheesecake

Total: 1 hr 5 min. | Active: 25 min.
Nutritional value / portion: 233 kcal
, Fat: 16 g
, Carbohydrate: 19 g
, Protein: 4 g


12 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120 g sponges (e.g. digestive biscuits)
50 g butter, soft

Cream cheese mixture

400 g double cream cheese (e.g. Philadelphia)
130 g sugar
3 eggs
1 tbsp Maizena cornflour
1 organic lemon, use grated zest only
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, add the butter and knead to form a biscuit dough. Spread the mixture over the bottom of the prepared cake tin and press down firmly with the base of a glass.

Cream cheese mixture

Combine the cream cheese with all the other ingredients up to and including the lemon zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.

To bake

Bake for approx. 40 mins. in the centre of an oven preheated to 160°C. Remove and allow to cool a little. Remove the tin frame, transfer to a cooling rack and leave to cool.

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