New York cheesecake is a delicious yet simple cheesecake that is super easy to make! No bake is even easier, so I hope you guys give this recipe a go. I personally love cheesecake, every kind, so this is the perfect dessert for me. New York cheesecake can be paired with anything... chocolate, caramel, whipped cream, ice cream, etc. I chose to pair mine with a homemade strawberry coulis 🍓 Anyway, I hope you guys love this recipe as much as I do!
500g full fat cream cheese - I used mascarpone! 75g icing sugar.
225ml double cream.
1 tbsp vanilla extract.
1/2 tbsp lemon juice.
(Biscuit base) 250g digestive biscuits.
110g unsalted butter.
100g frozen or fresh strawberries.
2 tbsp caster sugar.
1 tbsp lemon juice.
1 tsp vanilla extract.
Blitz the digestive biscuits in a blender until they become a fine crumb.
Melt the butter in the microwave and pour it into the blender.
Pulse until the biscuits become a wet sand consistency.
Pour the biscuit base into an 8” springform pan and place in the freezer to firm up whilst you make the cheesecake batter.
In a bowl whisk together the cream cheese, icing sugar, vanilla extract and lemon juice until well combined.
Pour in the double cream and whisk together until thick.
Pour the cheesecake batter into the springform pan and spread it out evenly. Allow to set in the fridge for 4+ hours. I typically leave it overnight.
Strawberry coulis -
In a saucepan, add the strawberries, sugar, lemon juice and vanilla extract.
Bring to a boil and then simmer on a low heat for 10 minutes.
Pour the mixture into a blender and blend until smooth.
Strain out the seeds using a sieve and place in the fridge to cool.
The cheesecake will keep for up to 3 days in the fridge.