New York-style cheesecake

New York-style cheesecake


For the crust:

  • 130g digestive biscuits
  • 90g butter

For the cheesecake:

  • 900g MEGGLE Creme (use like mascarpone)
  • 250g icing sugar
  • 3 tablespoons cake flour
  • 100g vanilla sugar
  • 200ml MEGGLE Creme Patisserie Unsweetened (alternatively you can use dairy whipping cream)
  • 5 whole eggs
  • 1 lemon peel (optional)


Crush the biscuits to crumbs and pour over melted butter. Put the mix into the cake form, press firmly and bake for about 10 minutes in a pre-heated oven at 180°C.

Combine all ingredients together into one mixture and pour it over the crust. Pre-heat the oven and bake at 190°C for about 10 minutes to make sure the mixture is firm. Then open the oven door a bit so the temperature drops to 120°C. Bake for 35-40 more minutes until the cheesecake is completely firm. Make sure the mixture is gelatine-like, not liquid. Don’t worry about the cracks your cheesecake may get on its surface, they are perfectly fine.