New York cheesecake

When it comes to cheesecake, we prefer to stick to the classics. This is the original, and still the best version of this gooey dessert.

  • 2 hrs cooking
  • Serves 10
  • Print
This is the original, and still the best version of this gooey dessert. A timeless dessert loved by all, a cheesecake makes the perfect finish to any meal.
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  • 250 gram packet plain sweet biscuits
  • 125 gram butter, melted
  • 750 gram cream cheese, softened
  • 2 teaspoon finely grated orange rind
  • 1 teaspoon finely grated lemon rind
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 3/4 cup (180g) sour cream
  • 1/4 cup (60ml) lemon juice
Sour cream topping
  • 1 cup (240g) sour cream
  • 2 tablespoon caster sugar
  • 2 teaspoon lemon juice


  • 1
    Using a food processor, process biscuits until fine. Add butter; process until combined.
  • 2
    Press mixture over base and sides of a 24cm springform pan. Place on an oven tray; refrigerate 30 minutes.
  • 3
    Preheat oven to 180°C (160°C fan-forced).
  • 4
    Beat cream cheese, rinds and sugar in a medium bowl with an electric mixer until smooth. Beat in eggs, one at a time, then sour cream and juice.
  • 5
    Pour filling into pan; bake 1 1/4 hours. Remove from oven; cool 15 minutes.
  • 6
    To make sour cream topping, combine all ingredients in a small bowl.
  • 7
    Spread sour cream topping over cooled cheesecake. Bake cheesecake a further 20 minutes; cool in oven with door ajar. Refrigerate 3 hours or overnight before serving.

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