Desserts & Baking · American · United States🇺🇸
Carla’s Creamy New York Cheesecake 🍰
Creamy, rich and almost impossible to resist. 🍰 This New York-style cheesecake combines a buttery biscuit crust with an incredibly smooth and creamy filling, finished with a fresh sour cream topping. Make it the day before and let it chill overnight for the perfect texture. ❤️
- Prep time
- 20
- Cook time
- 55
- Difficulty
- Easy
- Servings
- 12
There’s something special about a classic New York cheesecake: a buttery biscuit crust, a rich and creamy center and just the right touch of freshness from lemon.
This is one of those desserts that gets even better with a little patience. Prepare it the day before, let it chill overnight and serve it with fresh berries for the perfect finishing touch. 🍓
Ingredients
- 200 g butter biscuits
- 100 g butter, melted
- 600 g cream cheese
- 200 g low-fat quark
- 200 g sugar (for the cheesecake filling)
- 3 tbsp cornstarch
- 1 egg
- 150 g heavy cream
- 2 tbsp lemon juice (for the cheesecake filling)
- 250 g sour cream
- 2 tbsp sugar (for the sour cream topping)
- 1 packet vanilla sugar
- 1 tsp lemon juice (for the sour cream topping)
Instructions
- 1
Prepare the crust
Preheat the oven to 180°C (350°F), top and bottom heat. Crush the butter biscuits into fine crumbs and mix them with the melted butter. Press the mixture firmly into the bottom of a springform pan. Pre-bake for 5–10 minutes, then remove from the oven.
- 2
Make the cheesecake filling
Mix 200 g sugar with the cornstarch. Add the cream cheese and low-fat quark and gently stir until smooth and creamy. Add the egg, heavy cream and 2 tbsp lemon juice and mix until just combined. Do not whip the mixture – stirring gently helps keep the cheesecake beautifully smooth and creamy.
- 3
Bake the cheesecake
Pour the cheesecake filling over the pre-baked biscuit crust and spread it evenly. Bake at 180°C (350°F) for about 45 minutes. When the edges are lightly golden, remove the cheesecake from the oven.
- 4
Add the creamy topping
Mix the sour cream with 2 tbsp sugar, vanilla sugar and 1 tsp lemon juice until smooth. Carefully spread the topping over the warm cheesecake. Return it to the oven and bake for another 5 minutes.
- 5
Cool and chill overnight
Allow the cheesecake to cool completely at room temperature. Then refrigerate it for at least 8 hours, preferably overnight. This resting time is essential for the cheesecake to develop its rich, creamy texture.
- 6
Decorate and serve
Remove the chilled cheesecake from the springform pan. For a Carla-style finish, decorate it with fresh raspberries, strawberries or blueberries and a little berry sauce. Slice and serve chilled. 🍓❤️
Carla's Tip
Don’t rush the cheesecake! ❤️ Letting it chill overnight makes a huge difference and gives it that wonderfully dense and creamy texture. For beautifully clean slices, dip a sharp knife into hot water, dry it and wipe it clean between each cut.
Why you'll love it
- Incredibly creamy and smooth
- Easy to prepare with simple ingredients
- Perfect for making ahead
- A beautiful dessert for family, friends or special occasions
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