New York Cheesecake

Tasting as good as it sounds the New York Cheesecake is another beauty off previous menus. Looking very soft and creamy and decadent, all it needs is a blast of berry couli to make it look and taste perfect.

It uses a traditional biscuit base which is baked separately, then the filling is added and the whole thing is baked again. This high energy treat is one to save for special times with its plentiful cream cheese, melted butter, cream and eggs. It is definitely not dairy free!


  • 250 gm digestive or other plain sweet biscuits – crushed
  • 150 gm butter, melted
  • 1/2 cup caster sugar
  • 1/4 cup cornflour
  • 900 gm cream cheese, room temperature
  • 2 large eggs
  • 1/2 cup cream
  • 1/2 tsp vanilla essence
  • zest of a lemon


  1. Grease and line a 24cm springform cake tin
  2. Mix together the biscuits and butter and press into the base of the tin
  3. Bake at 180C for 10 mins
  4. Beat the rest of the ingredients together with a cake mixer for 2 minutes
  5. Pour on to the cooled biscuit base
  6. Place in the centre of the oven
  7. Bake at 200C for 30 – 35 minutes. It will have risen around the outside and look soft in the centre
  8. Refrigerate overnight
  9. Serve with fresh berries or a berry couli