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Recipe for :

New York Cheesecake

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


250g (8oz) plain sweet biscuits (I used digestive)
125g (4oz) butter, melted
750g (24oz) packaged cream cheese (I used Philadelphia low fat)
3 eggs
1 cup (220g) caster sugar
3/4 cup (880g) sour cream
2 teaspoons finely grated lemon rind
1/4 cup (60ml) lemon juice

  • Line base of 22cm spring form tin with foil. Process biscuits until finely crushed, add butter; process until combined.
  • Press biscuit mixture over base and side of prepared tin. Place tin on oven tray; refrigerate 30 minutes.
  • Preheat oven to moderately slow.
  • Beat the remaining ingredients in medium bowl with electric mixer until smooth.
  • Pour cheese mixture into biscuit crust.
  • Bake in moderately slow oven about an hour or until just set in the centre. Turn oven off, cool cheesecake in oven with door ajar.
  • Cover; refrigerate cheesecake overnight. Serve with fresh figs if desired.

Serves 4

"Brilliant recipe so enjoy my friends".

Martin James