New York Cheesecake with Lorna Doone Cookie Crust
Indulge in the ultimate dessert experience with this New York Cheesecake featuring a buttery Lorna Doone cookie crust. This timeless classic is elevated with a crisp shortbread cookie base that adds a subtle, sweet crunch to the luxuriously creamy filling. Made with rich cream cheese, tangy sour cream, and a hint of vanilla, every bite is velvety smooth and bursting with flavor. A water bath ensures a picture-perfect, crack-free cheesecake, while a slow cooling process locks in its signature dense yet silky texture. Perfect for special occasions or as a decadent treat, this iconic dessert is easy to make and serves as a show-stopping centerpiece. With just the right balance of sweetness and tang, this New York Cheesecake with Lorna Doone Cookie Crust is guaranteed to impress family, friends, or even yourself!
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Recipe Information
Ingredients
- 30 cookies Lorna Doone shortbread cookies
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1.5 cups granulated sugar
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- 4 eggs large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice (optional)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking.
Place the Lorna Doone cookies in a food processor and pulse until finely ground. Alternatively, place the cookies in a resealable bag and crush them with a rolling pin.
Transfer the cookie crumbs to a bowl and mix in the melted butter until evenly combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Gradually add the granulated sugar and continue beating until fully incorporated and no lumps remain.
Mix in the sour cream, vanilla extract, and lemon juice (if using) until combined. Add the eggs one at a time, mixing on low speed after each addition just until combined.
Sift in the flour and gently fold it into the batter until smooth, being careful not to overmix.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Place the springform pan in a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This water bath will help prevent the cheesecake from cracking.
Bake for 75-90 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.
Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually. This helps prevent cracks from forming as the cake cools.
Remove the cheesecake from the water bath and run a thin knife around the edges to loosen it from the pan. Cool completely at room temperature before refrigerating.
Cover the cheesecake and refrigerate for at least 6 hours or overnight to fully set.
When ready to serve, unlatch and remove the sides of the springform pan. Slice and enjoy your creamy New York-style cheesecake with the perfect cookie crust!
Nutrition Facts
Calories |
10295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 692.9 g | 888% | |
| Saturated Fat | 346.5 g | 1732% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2049 mg | 683% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 954.6 g | 347% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 558.1 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1345 mg | 103% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
