Traditional Baked New York Cheesecake, the way my Gram used to make it.



  • 250 grams Philadelphia Cream Cheese

  • 250 grams Cottage Cheese

  • 3 eggs

  • 1 Cup Sugar

  • 2 Tbls Cornflour

  • ½ Cup Milk

  • 1 Cup Sour Cream

  • 1 Tbls Lemon Zest

  • 1 Tbls Lemon Juice


  • ~125 grams Butter (unsalted)

  • ~1 packet Kellogs Cornflake Crumbs (or Arrowroot biscuits / other substitute)


  • 1.

    Preheat oven to 160 degrees (150 fan forced)

  • 2.

    Crush the biscuits and mix with butter until the mixture will hold together when squeezed in the hand.

  • 3.

    Place the biscuit mix in a 30-34cm Springform cake tin and push to bottom and sides of the tin with a flat based (and straight sided) glass until you have a consistent thickness. Place in fridge.

  • 4.

    Beat together the Cream Cheese and Cottage Cheese until smooth

  • 5.

    Add eggs, 1 at a time until well mixed

  • 6.

    Gradually add the Sugar and Cornflour and mix well

  • 7.

    Add Milk, Sour Cream, Lemon Zest & Juice until all ingredients are well mixed

  • 8.

    Pour the Cheesecake Mix into the prepared Biscuit Base

  • 9.

    Bake for 1 hour, turn the oven off and allow Cheesecake to cool in the oven



1. Leave out the lemon and add a handful of berries just before you put the cheesecake in the oven. 2. Leave out the lemon, halve the sugar and add a Toblerone, Mars Bars, any other chocolate (to taste). 3. Experiment!!!

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