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Almost Classic NY Cheesecake

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 130
  • Total Time: 720


Delicious cheesecake classic: NY Cheesecake! Not the one you hardly see its baked – no it’s the real deal :P



For the base

  • 7 oz. (200g) chocolate cookies
  • 1/3 cup (65g) brown sugar
  • zest of 1/2 organic lemon
  • 1/4 tsp. salt
  • 1/2 cup (120g) butter, melted

For the filling

  • 42 oz. (1,2kg) cream cheese, at room temperature
  • 1 1/3 cups (265g) sugar
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 5 large eggs, at room temperature
  • 1 cup (230g) sour cream or Schmand, at room temperature
  • 2 tsp. vanilla extract


  1. Preheat the oven to 350°F (175°C). Line a 9.5 inches (24cm) springform tin with baking parchment and grease lightly. Set aside. Add the chocolate cookies to a freezer bag and crush with a rolling pin or the back of a pot until you get fine crumbs. Add together with the brown sugar, lemon zest, and salt to a large bowl and mix with the melted butter until well combined. Pour the moist crumbs into the prepared tin and press to the bottom and sides – try to get a nice and high edge. Bake for 12-14 minutes. Take out of the oven and let cool down. As soon as you can touch the cooled tin, wrap into two layers of aluminum foil – you want the tin to be waterproof for the next step. Set aside.
  2. Reduce the temperature of the oven to 320°F (160°C). Add the cream cheese to a large bowl and mix with the sugar for about 2-3 minutes. Add the lemon juice and salt and mix in. Add the eggs and mix in well. Add the sour cream (Schmand) and vanilla extract and mix again until well combined.
  3. Place the prepared springform tin with the cookie base on a large baking sheet with a high edge/rim (or a large baking tin). Pour the cheesecake filling into the springform tin on top of the cookie base up to the edge (almost). Place both – the filled springform tin and the baking sheet or large baking tin – in the oven and fill with hot water. The springform tin should be sitting in the water and the water should reach up to half of the hight of the springform – that’s why you need a waterproof layer of aluminum foil around the tin! Bake for 105-120 minutes – the cheesecake should have some color on top and the center should still be a bit wobbly. Turn off the oven, open the door a bit and leave the cheesecake inside for another 10 minutes, then take it out of the oven and place it on a wire rack for 10-15 minutes to cool down. Remove the aluminum foil, use a knife to loosen the cake from the tin. Let cool down completely, then cover and place in the fridge for at least 8 hours or overnight.


  • Enjoy baking!


  • Serving Size: 12