Description
A classic New York cheesecake recipe, creamy and rich, with a simple digestive biscuit crust. Perfect for a special occasion or a weekend treat.
Ingredients
Units
Scale
- 1 cups (237 ml) digestive cookies
- 2 oz (57 g) melted butter
- 7 oz (200 g) cream cheese
- 4 oz (113 g) granulated white sugar
- 3 eggs
- 3 oz (85 g) greek yogurt
- lemon zest
Instructions
- Preheat oven to 356°F (180°C).
- Crush digestive cookies and combine with melted butter until it resembles wet sand.
- Press crumbs onto the bottom and sides of a springform pan.
- Cover and refrigerate.
- Place cream cheese and sugar in a bowl.
- Beat with an electric mixer until smooth.
- Add eggs one at a time, then add Greek yogurt and lemon zest.
- Beat until combined.
- Pour filling into the refrigerated crust.
- Bake for 15 minutes.
- Lower oven temperature to 248°F (120°C).
- Bake for 45-60 more minutes, until firm but still wet in the center.
- Let cool and rest for a few hours in the fridge before serving.
Notes
- To prevent cracks, use room temperature cream cheese and eggs for a smoother batter.
- For a richer crust, add 1 tablespoon of brown sugar to the digestive biscuit crumbs.
- Cover the cheesecake loosely with foil after the initial 15 minutes of baking to prevent over-browning.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 80