New York Cheesecake

Here it is... my first cheesecake!

The recipe is from a Finnish blog called Suolaa&Pippuria (Salt & Pepper). It tasted absolutely heavenly! I didn't serve a berry sauce with it, like the blog writer suggested, because having to transport the still warm cake to a friends' flat, where it was eaten in a get-together, was challenging enough. But the cake was just divine even without it! Soft and full-flavored. There wasn't enough biscuit crust, as I used gluten-free biscuits that usually are sold in smaller packages than normal ones, but it didn't make much of a difference.


1 package digestive biscuits
2 tbs butter
2 tbs cinnamon
1 tbs water


600 grams of fresh cheese
400 ml créme fraiche
7 eggs
100 ml (0.4 cups) sugar
juice and zest of 1 lemon
1tbs vanilla sugar


Heat the oven into 150 C/300F. Crush the biscuits in a blender and add melted butter, water and cinnamon. Spread on the bottom and on the sides of a springform cake pan. Beat the cheese soft in a stand mixer (or with a hand mixer). Add créme fraiche and mix well. Add the eggs one by one and mix well in between. In the end add the lemon juice and zest, sugar and vanilla sugar. Pour on top of the crust and bake for 40-50 minutes or until firm. I let it bake for over an hour.

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