New York Cheesecake

Serves 4


  • 125g digestive biscuits
  • 50g unsalted butter
  • 600g cream cheese
  • 3 large eggs
  • 300ml soured cream
  • 175g caster sugar
  • 1 tbsp cornflour
  • 1 tsp vanilla extract
  • Grated zest and juice of 1 unwaxed lemon
  • 100g Greek-style yoghurt

To serve

  • 250g fresh, seasonal berries
  • 1 tbsp icing sugar


  1. Preheat the oven to 170°C/300°F/Gas mark 3.
  2. Crush the digestives, either in a food processor or by placing in a freezer bag and crushing with a rolling pin, then tip into a bowl.
  3. Melt the butter and mix into the digestive crumbs. Tip into a 20cm PushPan and press into an even layer over the base. Bake on the middle shelf of the oven for 5 minutes.
  4. Combine the cream cheese, eggs, half of the soured cream, 125g of the caster sugar and the cornflour in the clean bowl of a food processor. Whiz until smooth, scrape down the sides of the bowl, then add the vanilla extract, lemon zest and juice and whiz again.
  5. Pour the mixture into the PushPan, place on a solid baking sheet and bake on the middle shelf of your preheated oven for 30-35 minutes or until just set.
  6. Remove from the oven and leave the cheesecake to rest for 10 minutes, leaving the oven on.
  7. Meanwhile, beat together the remaining soured cream, yoghurt and remaining 50g of caster sugar. Carefully spoon this mixture on top of the cheesecake and return to the oven for a further 10-15 minutes until set but not coloured.
  8. Remove the cheesecake from the oven and leave to cool completely, then chill.
  9. Serve the cheesecake topped with the fresh seasonal berries and a light dusting of icing sugar.