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The Newyorker Cheesecake

| Desserts | Cheese | American | Dessert & Pudding



2 cups Digestive biscuits (finely crushed) 1/2 cup unsalted melted butter 1/4 cup granulated white sugar


900g Cream Cheese 1 Cup Granulated White Sugar 2 Tbsp Plain Flour
4 Eggs 1/3 Cup Heavy Whipping Cream 1 Tbsp Lemon or Lime Zest
1 Tsp Vanilla Extract Fresh Raspberries for Garnish
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    Egyptian Growers Farm Fresh White Eggs
    10 Pieces
  • 10X
    Five Star Plain Flour
    1 Kg
  • 10X
    Hygiene Dutch Raspberries
  • 10X
    Juhayna Yogurt Light
  • 10X
    Parade Vanilla Extract
+ Add Selected Ingredients to Cart  EGP2145.00

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  1. Preheat oven to 180ºC & grease a 9 inch spring form pan.
  2. To make the crust, combine the crushed biscuits, sugar and melted butter in a large bowl and mix until evenly incorporated.
  3. Spread the crust mixture evenly over the bottom of the spring form pan & about 1 inch up the sides of the pan. Place in the fridge and leave to cool.
  4. In a large bowl add the sugar, cream cheese & flour. Beat with an electric mixer until smooth. Add the eggs, one at a time, while constantly beating the mixture. Add the whipping cream, lemon zest & vanilla extract; beat until incorporated.
  5. Remove the crust from the fridge & pour in the filling.
  6. Place in the center of the oven and bake for 15 min. Then lower the oven temperature to 120ºC and bake for another 60-90 min or until firm with the center being slightly wobbly.
  7. Remove from oven, place on a wire rack and allow to cool.
  8. Refrigerate for several hours or overnight.
  9. Serve cheesecake with berries scattered on top.
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