Nigella Lawson New York Cheesecake
Elevate your dessert game with Nigella Lawson's New York Cheesecake, a timeless classic that perfectly balances rich, creamy decadence with a hint of tangy sweetness. This luxurious recipe features a buttery digestive biscuit crust as the foundation for an irresistibly smooth and velvety cream cheese filling, enhanced with a touch of vanilla and a splash of lemon juice for a fresh, bright flavor. Baked to perfection and cooled gradually to avoid cracks, this cheesecake achieves a flawless, silky texture that’s both indulgent and elegant. With minimal prep time and the option to serve with a drizzle of double cream, it’s an effortless showstopper that’s perfect for dinner parties, celebrations, or simply treating yourself. Make this iconic dessert the centerpiece of your table and impress your guests with its authentic New York-style charm. Keywords: Nigella Lawson cheesecake recipe, New York-style cheesecake, creamy cheesecake, classic dessert recipe.
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Recipe Information
Ingredients
- 250 grams Digestive biscuits
- 75 grams Unsalted butter
- 600 grams Cream cheese, at room temperature
- 150 grams Caster sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 3 large Egg yolks
- 150 ml Sour cream
- 1 tablespoon Lemon juice
- 25 grams All-purpose flour
- 200 ml Double cream (optional, for serving)
Instructions
Preheat your oven to 170°C (340°F). Grease a 23cm (9-inch) springform pan and line the base with parchment paper.
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin.
Melt the unsalted butter in a small saucepan or microwave, then mix it thoroughly with the biscuit crumbs until the texture resembles wet sand.
Press the crumb mixture firmly into the base of the prepared springform pan to form an even layer. Chill in the fridge while you prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand or stand mixer.
Add the caster sugar and vanilla extract to the cream cheese and beat until fully combined.
Lightly beat the eggs and egg yolks, then gradually add them to the cream cheese mixture, mixing well after each addition.
Mix in the sour cream, lemon juice, and flour until the batter is smooth and glossy.
Pour the filling over the chilled biscuit base and smooth the top with a spatula.
Place the cheesecake in the oven and bake for 1 hour. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to cool gently (this prevents cracking).
Once completely cool, cover the cheesecake and refrigerate for at least 4 hours or overnight for best results.
Carefully release the cheesecake from the springform pan and transfer it to a serving plate.
Serve the cheesecake on its own or with a drizzle of double cream for an indulgent treat. Enjoy!
Nutrition Facts
Calories |
6124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.4 g | 615% | |
| Saturated Fat | 280.2 g | 1401% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 2317 mg | 772% | |
| Sodium | 3713 mg | 161% | |
| Total Carbohydrate | 381.9 g | 139% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 233.1 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1263 mg | 97% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1092 mg | 23% | |
*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.
