Isabella's New York cheesecake

    2 hours 10 min

    This delicious creamy cheesecake is based on a traditional Jewish recipe. It contains eggs and cream, which makes it different from other types of cheesecake. You will need a 20cm springform cake tin.


    County Tipperary, Ireland
    7 people made this

    Makes: 1 (20cm) cheesecake

    • 85g butter
    • 175g digestive biscuits, crushed into crumbs
    • 3 eggs
    • 340g cream cheese or curd cheese
    • 85g caster sugar
    • 150ml double cream
    • juice of 1 lemon
    • 1 tablespoon cornflour

    Prep:20min  ›  Cook:50min  ›  Extra time:1hr cooling  ›  Ready in:2hr10min 

    1. Turn on the oven to 150 C / Gas 2. Grease a 20cm springform cake tin.
    2. Melt the butter in a pan on a low heat. Turn off the heat. Stir the biscuit crumbs into the butter. Tip the biscuit crumbs into the prepared tin and press them down firmly with the back of a spoon.
    3. Bake the biscuit base for 20 minutes.
    4. Meanwhile, separate the eggs into two different bowls. Beat together the cheese and egg yolks. Mix in the sugar, cream, lemon juice and cornflour.
    5. In a separate bowl, whisk the egg whites until they form firm peaks. It may take some time.
    6. Use a metal spoon to fold the egg whites gently into the cheese mixture until well combined. Pour the mixture onto the biscuit base and smooth it out with the back of a spoon.
    7. Put it in the oven to bake for 50 to 55 minutes. Turn off the oven. Leave the cheesecake inside to cool. This will stop the top of the cheesecake from cracking.


    If you want to decorate the top of your cheesecake, sprinkle it with finely grated lemon zest or some icing sugar.

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    Reviews in English (1)


    i made this cheese cake ,,,the flavour was v.good and did it exactly as reciepe said to the letter ...but it was still liquid in centre even after putting in fridge im now putting back in oven for another 15mins ...hoping to salvage it ....sigh  -  06 Jan 2017

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