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New York Cheesecake with Raspberry Sauce

A classic New York style Cheesecake with a rich Raspberry sauce drizzled on top.
Prep Time 30 minutes
Cook Time 1 hour
Servings 12


  • 500 g cream cheese room temperature
  • 300 g sour cream
  • 165 g caster sugar
  • 2 tbsp plain flour
  • 1 tsp vanilla bean paste
  • 2 large eggs

Biscuit base

  • 250 g digestive biscuits
  • 100 g butter melted


  • Pre-heat oven to 150°c.
  • Add the cookies into a food processor and add the butter. Once combined, add mixture into a springform tin and press down over the base and the side of the springform.
  • Put base in the fridge to set while you continue and make the filling.
  • Mix room-temperature cream cheese and sugar together. Once smooth, add in the flour and the vanilla.
  • Continue to mix, scraping down the sides of the mixing bowl if required. Add the eggs one by one. Make sure the first egg has been combined before adding the second egg.
  • Afterwards, add the sour cream. Once combined, remove from the mixer and set aside.
  • Add the mixture to the base. Cover the bottom of your springform with aluminium foil. Place the springform in a baking tray, then, fill the tray with water.
  • Cook Cheesecake in the oven for 1hr, or until set. (Middle still slightly jiggly).
  • Once cooked, open the oven door slightly and let the cheesecake sit for at least an hour before transfering to the fridge to cool (4 hours).