New York Cheesecake
A baked New York cheesecake needs a water bath and a night in the fridge, so this is the honest cheat: a no-bake cheesecake in a glass with the same tang, the same buttery crumb, and none of the waiting.
- Total time
- 12 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Crush the biscuits to coarse crumbs in a bag with a rolling pin, stir in the melted butter and press the mixture firmly into the bottom of two glasses.
Beat the cream cheese with the icing sugar, vanilla, lemon zest and juice for 1 minute until completely smooth with no lumps.
In a separate bowl whip the double cream to soft peaks, stopping the moment it holds a floppy shape.
Fold the whipped cream and the soured cream into the cheese mixture in two additions, keeping it light rather than beating it flat.
Spoon into the glasses over the crumb base, smooth the tops and chill for at least 8 minutes while you clear up.
Serve cold, with berries if you have them.
Read all that and thought “absolutely not”?
Completely fair. New York Cheesecake is sitting in the American kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the American kitchen
Portions that need two hands and no apology.