Chantal’s New York Cheesecake

I had a dinner date and a craving to bake cheesecake. So here it is!

I must say, I’m surprised at how well these turned out. I made them at 11.30pm, having had to borrow a loose-bottom pan from a friend and cheesecakes being required to enjoy at least a night in the fridge for fair texture. The cream cheese wasn’t at room temperature and the batter had some lumps. With all said and done, this recipe’s definitely a keeper. It’s lighter and smoother than the other recipe I tried from joyofbaking. Thanks Allrecipes!


Chantal’s New York Cheesecake


896g cream cheese (room temperature)

300g sugar

180ml milk

4 eggs

230g sour cream

30g flour

1tbspn vanilla extract


200g biscuit crumbs (I used digestives)

115g butter, melted

50g sugar

Grated peel of an orange

Preheat oven to 175degrees C. Mix base ingrediants, press into bottom of pan

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, then eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared pan.

Bake in over for 1 hour. Switch oven off, let cake cool in over with door closed for 5-6 hours. Wet a sharp knife with hot water and dry. Slide the knife around the edges of the cake to avoid cracking as the cake cools. Chill in fridge overnight.


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