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New York Cheesecake


You can't go wrong with a New York Cheese Cake. Pair it with a Cream Sherry to intensify the flavours.


  • 1 1/2 cups Flour

  • 1/3 cup  sugar

  • 1/4 tsp salt

  • 1/2 cup  unsalted butter softened

  • 1 egg

  • 2 pounds cream cheese

  • 1 3/4 cups  sugar

  • 3 tablespoons flour

  • zest  of 1 lemon

  • 1/4 tsp salt

  • 1 tsp vanilla

  • 5 eggs

  • 1/2 cup  sour cream


Preheat the oven to 200°C. Lightly grease a 10" springform pan.

  1. To make the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms.

  2. Press the dough on the bottom and an inch up the sides of the prepared pan; prick it all over with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 190°C.

  3. To make the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.

  4. Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.

  5. Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven.

  6. Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside. ​

  7. Glaze with fresh fruit or a fruit glaze of your choice. 

Sherry Wines , Spain

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.


Cream Fast Facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

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