This classic New York cheesecake is dense, creamy, and gently tangy, with a buttery shortbread crust and a silky baked filling that sets beautifully in the fridge. It is the kind of timeless dessert that suits birthdays, holidays, and quiet evenings alike. If you love baked desserts, try our Cottage Cheese Apple Muffins too.
Ingredients
- 130 g (about 1 1/2 cups) shortbread cookies
- 60 g (4 tbsp) butter, melted
- For the filling: 500 g (2 1/4 cups) cream cheese
- 150 g (3/4 cup) sugar
- 100 g (about 1/2 cup) sour cream (20%)
- 2 eggs
- 150 ml (2/3 cup) cream (33%)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Blitz the cookies, mix with the melted butter, and press into a parchment-lined pan.
- In a separate bowl combine the cream cheese and sugar, then the sour cream. Beat in the 2 eggs, pour in the cream, then the cornstarch, and finish with the lemon juice — the filling is ready.
- Wrap the pan in foil, pour in the filling, set on a baking sheet, add a little boiling water, and bake at 170 C (340 F) for 1 hour.
- Cool the cheesecake and chill in the fridge for a couple of hours.
Tips
- Use room-temperature cream cheese for the smoothest, lump-free filling.
- Do not overbeat once the eggs are in; gentle mixing helps prevent cracks.
- Chill thoroughly before slicing for clean, beautiful pieces. For another cozy baked treat, see our Toasted Lavash Breakfast Pockets, and for classic cheesecake guidance, visit Allrecipes.
Nutrition, per 100 g: 141 kcal, protein 14 g, fat 6 g, carbs 7 g.