New York Cheesecake with a Lemon Twist

7 servings

300 minutes

Lemon-infused New York cheesecake is an elegant embodiment of American classic with a refreshing citrus note. This dessert hails from New York, where its delicate texture and rich creamy flavor became a symbol of refined gastronomy. In this recipe, the airy filling based on cream cheese gains special zest from lemon zest, while the crunchy cookie base creates the perfect balance. This cheesecake not only pleases the eye with its smooth creamy layer but also captivates with the tenderness of the first bite. It can be served as a standalone dessert or complemented with berries and jam to enhance fruity notes. Indispensable for cozy home tea parties and festive events, it harmoniously combines simplicity in preparation with exquisite taste, leaving a pleasant aftertaste of freshness.

Energy value per serving

• Calories: 533.6
• Proteins: 7.7g
• Fats: 35.5g
• Carbohydrates: 36.9g

Ingredients

• Shortbread: 250 g
• Butter: 130 g
• Cream cheese: 300 g
• Sugar: 100 g
• Sour cream 15%: 300 g
• Chicken egg: 2 pc
• Vanillin: pinch
• Lemon zest: 2 tsp
• Frozen berries: to taste

Cooking steps

1. Preheat the oven to 160–170 degrees.

2. Crush the cookies into crumbs. Add room temperature butter cut into pieces. Mix the resulting mixture well. Grease a baking dish (I have a 26 cm diameter) with butter. Spread the mixture in a thin, even layer in the dish. The remaining mixture can be used for the edges of the cheesecake. Place the dish in the refrigerator.

   Required ingredients:

   • Shortbread: 250 g
   • Butter: 130 g

3. For the filling, whip the sour cream, sugar, and vanillin. Add the cheese at room temperature and whip lightly again.

   Required ingredients:

   • Sour cream 15%: 300 g
   • Sugar: 100 g
   • Vanillin:  pinch
   • Cream cheese: 300 g

4. Add eggs to the resulting mass and mix until smooth (you can add the yolks first and then the whipped egg whites with a pinch of salt for a fluffier filling).

   Required ingredients:

   • Chicken egg: 2 pieces

5. Add the zest and mix again.

   Required ingredients:

   • Lemon zest: 2 teaspoons

6. Once the filling is ready, take out the mold and fill it.

7. Place the mold in the oven for 50-60 minutes. Do not open the oven during cooking! After baking, slightly open the oven door and let the cheesecake cool for about 20 minutes. After baking, you can decorate the cheesecake with candied lemon slices, jam, or berries.

   Required ingredients:

   • Frozen berries:  to taste

8. Place the cooled cheesecake in the refrigerator for at least 3-4 hours, preferably overnight.