Nigella Lawson New York Cheesecake



  • 250 g digestive biscuit
  • 150 g butter
  • 3 tablespoons caster sugar
  • 2 tablespoons cornflour
  • 750 g soft cream cheese
  • 6 egg yolk
  • 2 teaspoons vanilla extract
  • 150 ml double cream
  • 150 ml sour cream
  • 1 lemons, zest of
  • 0.50 teaspoon salt
  • 6 egg white
  • 1 to taste Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 1 to taste raspberries
  • 1 to taste blackberries

Use imperial measurements


How to make Nigella Lawson New York Cheesecake

  • Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
  • Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
  • Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
  • Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
  • Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refir
  • Serve chilled, dusted with icing sugar and decorated with berries.

(Courtesy of