New York cheesecake
- July 2013
- Serves 12
- Takes 20 minutes to make, 1 hour to cook, plus chilling
This baked, make-ahead cheesecake is a classic – a pudding everyone loves. Make our version for your own slice of the USA.
Take this classic dessert up a notch with our New York cheesecake with a chocolate soured cream topping.
- 40.6g (24g saturated)
- 33g (22.1g sugars)
You can make and bake the cheesecake a day ahead. Cover and chill in the fridge once it’s cooled, then top with the soured cream just before serving.
Traditionally, the biscuit base is meant to taste slightly salty, in contrast with the rich, sweet creaminess of the filling.
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