New York cheese cake



  • Selga classic biscuits, 200g
  • White sugar, 50g
  • Melted butter, 115g


  • Cream cheese, 1kg
  • Sugar, 200g
  • Flour, 3 tbsp.
  • 5 eggs
  • Whipping cream, 80ml
  • Lemon zest, 1 tbsp.
  • Vanilla extract


  • Sour cream, 240ml
  • Sugar, 2 tbsp.
  • Vanilla extract


  1. Process cookies into crumbs
  2. Pour the crumbs into a medium bowl
  3. Add the sugar
  4. In a small pot, melt the butter over medium-low heat
  5. Pour the butter into the bowl and combine all the ingredients
  6. Grease or spray a 23 cm springform pan
  7. Fill the pan with the crumbly mixture and using a measuring cup press the mixture over the bottom
  8. Cover and refrigerate while you make the filling
  9. In the bowl of your electric mixer place the cream cheese, sugar and flour. Beat on medium speed until smooth.
  10. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
  11. Add the whipping cream, lemon zest and the vanilla extract and beat until incorporated (about 1 minute).
  12. Remove the crust from the fridge and pour in the filling.
  13. Bake at 177 C for 15 minutes. Then reduce the oven temperature to 120 degrees C and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.
  14. In a medium bowl mix the sour cream, sugar and the vanilla.
  15. pread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.
  16. Remove from the oven and let cool (this cheesecake tastes best after being refrigerated for about 12 hours).

Products for recipe

SIA „Orkla Confectionery & Snacks Latvija”, 2016