New York Cheesecake is very yummy. The recipe I use, after a little bit of experimentation, is as follows:


For the crust:

125 grams butter;

300 grams crushed graham crackers (or digestive biscuits)

For the filling:

900 grams good quality cream cheese;

250 ml castor sugar;

125 ml cake flour;

3 eggs plus 1 egg yolk;

1 tablespoon lemon zest;

10 ml lemon juice;

250 ml sour cream;

7.5 ml vanilla essence

For the topping:

250 ml sour cream;

10 ml lemon juice;

15 ml castor sugar


Pre-heat the oven to 180 degrees Celsius. Prepare a 25 cm spring bottom baking tin.

For the crust, crush the biscuits in a bag using a rolling pin. The crumbs should be fine and lump free. Melt the butter and mix into the crumbs. Press the mixture into the bottom of the baking tin. Bake for 10 minutes and leave to cool.

Increase the oven temperature to 220 degrees Celsius. For the filling beat the cream cheese in an electric mixer on high, using the paddle attachment, for approximately 2 minutes. Beat in the flour and sugar for approximately another 2 minutes. Change the attachment to the whisk and blend in the eggs and the egg yolk, one at a time. Scrape down the sides of the bowl in between to ensure a smooth mixture. Beat in the lemon juice, zest and vanilla essence. Stir in the sour cream until the mixture is smooth and creamy. Pour the filling into the pan and bake for 10 minutes. Reduce the oven setting to 130 degrees Celsius and bake for another 30 minutes. Switch the oven off and open the door half way. Leave the cake in the oven to cool completely.

For the topping, mix the sour cream, sugar and lemon juice in a bowl until the sugar has dissolved. Pour this mixture over the cake and refrigerate overnight. Loosen the sides with a knife heated in boiling water and dried and remove from the tin.