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Crackers – 2 ½ oz (70 g) Or dry biscuits
Butter – ⅔ oz (20 g)
Cream Cheese – 7 oz (200 g)
Sour Cream – 3 ½ oz (100 g)
Brown Sugar – 2 oz (60 g)
Cornstarch – 3 tsp
Eggs – 2
Cream – 4 ⅓ fl oz (130 ml)
Lemon Juice – 1 tbsp
Liqueur – 1 tsp
Raspberries – 3 ½ oz (100 g)
Sugar – 1 oz (30 g)
Lemon Juice – 1 tbsp

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New York Cheesecake

New York Cheesecake

  • Medium


  • Crust

  • Cheesecake

  • Sauce



Ever since time immemorial, humankind has striven to make the perfect cheesecake. Nah, not really, but you get the gist: the beloved treat has thousands upon thousands of variations from Oreo cheesecake to chocolate mousse cheesecake to single-serve cheesecakes in a glass and raspberry mini cheesecakes.

Today, we’ll be guiding you through making the famous New York cheesecake, known for its creamy consistency. Other than being foolproof and newbie-friendly, this recipe features a medley of sweet and tart flavors. This New York cheesecake uses a rich cream base featuring cream cheese, sour cream, and heavy cream. Furthermore, it calls for a tangy raspberry and lemon sauce to add freshness.



Crumble biscuits and mix with butter, then press down into a 6-inch baking mold. Chill in the refrigerator for half an hour.


Mix cream cheese with brown sugar, add sour cream, cornstarch, eggs, cream, lemon juice, and liqueur; strain and pour over the base.


Place the mold inside a baking dish and fill with boiling water. Pop it in the oven and bake for 50 minutes at 300 °F.


In a saucepan, combine raspberries, sugar, and lemon. When the mixture comes to a boil, strain it and use it to garnish the cheesecake.

New York cheesecake is pretty versatile: you can add whatever else you want to it! The possibilities for experimentation are limitless, so it will never seize to surprise you!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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