New York Cheesecake

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Thick, creamy cheesecake with a crisp biscuit base. With just a hint of lemon, New York Cheesecake is subtle in flavour but oh so indulgent!

New York Cheesecake is Rien’s favourite sweet treat. He’s not one for cakes but give him a slice of this cheesecake and he is a very happy man. I first made this cheesecake for him roughly 3 years ago for his birthday. I still lived at home so I was able to use all of my Mum’s baking equipment which was far better than the basic equipment I had at uni. For some reason, I managed to get myself incredibly flustered and stressed making it. Rien loved it but I vowed that I would never make it again. 

Two years ago, Rien and I moved into our flat together the week of his birthday so thankfully there was no mention of the dreaded cheesecake. So that brings us to this year, I had no excuses; the cheesecake had to be tackled. When I came to find the recipe on the BBC Good Food website, I remembered why I hated the cheesecake; it was the badly written recipe, not the actual cheesecake. I knew then that I would rewrite the recipe to help myself, but hopefully make it easier for others too. 

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The recipe does have a few steps, but when you read the recipe in full first and understand the steps, you will have no problems at all. This recipe is definitely made easier if you have a mixer in my opinion but you can obviously still make it if you don’t have one. 

UPDATE 2015 – The annual cheesecake making happened again! After last year I have tweaked the recipe slightly, definitely for the better. Rien loved the cheesecake as always, but said that if the base could be slightly thicker and less lemon then it would be perfect. From his comments, I increased the biscuit base and reduced the lemon and it was far better. 

Please read the whole recipe before starting to make sure you have all ingredients needed. 

For the base:
115g butter, melted
300g digestive biscuits, crushed into fine crumbs
1 tbsp caster sugar

  1. Preheat the oven to 160ºC (fan) or 180ºC and set a shelf to the middle. Line the base of a 23cm springform cake tin with parchment paper
  2. Melt the butter in a pan or in the microwave and then stir in the crushed biscuits and sugar until the biscuits are evenly coated. If like me you don’t have a food processor, put the biscuits in a sealed bag and bash them with a rolling pin. Press the mixture into the bottom of the tin making sure it is an even layer – I find it easier to do this with my hands. Bake in the oven for 10 minutes and then allow to cool while you make the filling

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For the filling
900g full fat cream cheese
250g caster sugar
3 tbsp plain flour
pinch of salt
1 ½ tsp vanilla extract
Finely grated zest of ½lemon
1 ½ tsp lemon juice
3 large eggs, plus 1 yolk
200ml soured cream

  1. Increase the oven temperature to 240ºC or 200ºC for a fan oven. In a mixer with a paddle attachment, beat the cream cheese at a medium-low speed for approximately 2 minutes until it is creamy. Reduce the mixer to a low speed and gradually add the sugar, flour and a pinch of salt

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  1. Change the paddle attachment to the whisk. Add the vanilla, lemon zest and juice to the cream cheese and mix. Whisk in the eggs and yolk, one at a time making sure you scrape down the bowl. Add the 200ml soured cream and mix on a low speed making sure you don’t over beat. The mix should be light and smooth

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  1. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour the filling into the tin – if there are any lumps push them into the mix with a knife. Bake for 10 minutes

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  1. After 10 minutes, reduce oven temperature to fan 90ºC or 110ºC conventional and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools – don’t panic about this, the topping will cover it later

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For the topping:
226ml soured cream
1 tbsp caster sugar
2 tsp lemon juice

  1. Combine the soured cream with the sugar and lemon juice. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight

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  1. Run a pallet knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath. Or if you’re too scared to do this like me, just cut it on the base of the tin – doesn’t look as professional but its easier!

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If you aren’t very confident but would like to try a cheesecake, start with the chocolate ripple cheesecake and work up to the New York cheesecake. The original recipe can be found at

I’ve linked up to #GBBOBloggers2015. To check out the rest of the recipes visit and who is hosting this week.

Mummy Mishaps
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130 thoughts on “New York Cheesecake

  1. Oh My God!!!
    I never baked a cheesecake and I follow your recipe. It was the best cheesecake I had and it was thanks to you. Light and creamy, with lots of flavour…
    Thanks for this recipe, I will print it and add it to my recipe book…

    • Aww thank you so much for letting me know! I’m glad you liked the recipe! I’m sure people will ask you to make it time and time again 🙂 x

      • Hello! I wanted to ask one thing… I am not from uk ado I don’t know about the crest full fat cheese. can I use mascarpone or maybe Philadelphia? Sorry for bothering you!

  2. Hi there,

    I have tried twice before abt 3 yrs back and it was a disaster and haven’t tried . Going to try this, hopefully get it right this time. Will keep u posted on the end result.

    Thank q

    • Hi,

      Please do try it and let me know how you get on. It wasn’t the easiest of cheesecakes but turned out really well and was very popular!

      Hope yours goes better this time 🙂

  3. This is the first time I have ever made a cheesecake, I’m a bit of a late starter on the cooking front and I don’t usually like puddings but GET IN THERE, absolutely delicious.

    I invested £20 to buy a hand mixer with bowl from Sainsbury and it was brilliant, rather than standing there with my little hand held beater, this made all the difference, all the ingredients fitted in the bowl, I just had to rotate the bowl to mix the ingredients to the correct texture and it was great!

    Thanks very much, you made it all seem so easy and I now have an American Cheese Cake as part of my recipe collection and my son and husband are very happy bunnies!

    • Thank you for your lovely comment.

      You didn’t pick an easy cheesecake as your first one to try so I’m pleased it turned out well for you!

      I would be completely lost without my mixer now, I absolutely love it!

      I’m glad your family enjoyed it – they’ll be asking you to make it all the time now!

  4. Just making cheesecake for the first time. Saw this recipe on the Good Food website but you definitely make it much simpler to understand! Just in the oven now. Hope it turns out as well as everyone else’s has!

    • No you don’t have to do the soured cream topping. I can’t say I really tasted the soured cream topping but absolutely leave it off if you don’t want it 🙂

      I’d love to know how you get on with it!

  5. Hi, i just have this cheescake in the oven now, im wondering with the short cooking time will it still be baked? also is it ok if i omit the topping and freeze after is chilled, i think i could then cover with a lemon curd to finish it when i am ready to serve it as i need for a special birthday in a few weeks. I added in a few more drops of lemon juice as i like it lemony, will this be ok. Here’s hoping it turns out well as it cost a lot with all the ingred.

  6. p.s. Another change i made was , i used ginger nut biscuits instead of digestives as i prefer the taste but it was too runny so i added in another 100 grams of ginger nut crumbs but after baking it looked fine, again finger crossed. I did see later in some other recipes that you need less butter than with digestives, maybe they are a drier biscuit, what do you think?

    • Hi,

      Thank you for stopping by. Yes, it will be baked through.
      I have heard that you can freeze cheesecake but I haven’t. I would wrap it in clingfilm and then again in thick foil. I wouldn’t freeze it for longer than a month though.
      The original recipe does have quite a lemony flavour so yours will be just even more lemony 🙂
      I haven’t used ginger nuts before but it sounds like you did the right thing by adding more biscuit. That is what I have done with other recipes when it looks too wet.

      I’d love to hear how it turns out 🙂

  7. Hi again, thanks fo r your reply, it worked out good and it has a nice look unlike other baked cheesecakes that go too flat and brown. Im afraid its not very lemony as i taste a stronger taste of vanilla I will now freeze it as i have done wtih many others and its fine. I bake and freeze a lovely choc one from Nigella Lawson if you like the recipe, its divine.

    • Really pleased it worked out well for you!
      That’s a shame about the lemon.
      Ooh yes please, I’m always looking for new recipes.

  8. Hi Cat,
    Thanks for your above tips. I found this recipe on the BBC Good Food website and was so excited to make it for my other half tonight only to realize half way through that after the 1 1/2 hours prep time and two hours cooling, it needs a further 8 hours chill time in the fridge. Wish they had noted that up front. Devastated! Is there any way to fast track the chilling time?

    • Thanks for finding me 🙂
      I’m pretty sure I’ve made it before and not left it for 8 hours and it’s been fine. The topping just might not be as set as it is meant to be. I’d leave it for at least an hour in the fridge to help it set a little and then you should be ok. If the topping runs slightly, no one will notice once they’ve had a mouthful!
      Please let me know if they like it!

  9. Thanks for the speedy reply Cat, much appreciated. I have at least 3 if not 4 hours to let it rest in the fridge, just not the full 8 hrs. Hopefully it sets enough to look presentable 😉 I’ll let you know. Cheers, C

    • Ooh I’ve never even thought of that. I’m not sure I’m afraid, because it doesn’t go completely hard I’m not sure if it would just slip off! I suppose you could leave the soured cream topping off and just try the swiss meringue frosting instead?

      Let me know how it goes if you do!

  10. Hi Cat.
    I did the topping n meringue frosting.
    Successful!! It didn’t slip off. I am sorry I don’t know how to upload the pic here for you to see.

    • Oh fantastic! Would you be able to send me a photo on social media? The links for mine are on my homepage, if not could you email it? I’d love to see what it looked like!

    • Hi Casey I would love to know the recipe you used for the meringue frosting topping. Would you be happy to share? Many thanks.

  11. I made this yesterday and we ate it today. I thought the flavor was great and the texture was so smooth and creamy. I only wished it had been a bit firmer/drier. I left it in the oven with the door shut. If I hadn’t I’m not sure it would have baked completely. Also, it seemed like maybe a little too much butter in the crust because the butter was going out from under the crust. Thanks for the recipe!

    • Glad you liked it 🙂
      I always leave the oven door open when mine is cooling. It is quite creamy but then that’s always how I’ve had New York Cheesecake before.
      Maybe try it with 85g of butter next time and that might work better.

  12. Hi

    This may seem a silly question….

    is there a reason why you only line the base of the tin? Do you not need to to the whole tin like you would a cake?

    • Hi,
      There is no such thing as a silly question!

      I only ever line the base of the tin, whether I’m making a cake or cheesecake. In this recipe you brush the tin with melted butter to stop the cheesecake sticking and with cakes, I spray the sides of the tin with a little bit of oil to stop any sticking. I haven’t had a problem so far (even though I’ve probably just tempted fate now!)

  13. Trying this for my mums birthday, quick question – I don’t have a paddle attachment. Will I be ok using a hand held mixer, or should I do the first bit by hand? Many thanks x

    • To be completely safe, I might do it by hand if the hand held mixer has a whisk type of attachment. I would be worried that it might become over whisked with one of them. You just need to beat it until its smooth and creamy so shouldn’t need too many arm muscles. Would love to hear how you get on 🙂 x

  14. Thanks for replying so quickly…. I did have dough hooks with my hand mixer – so I used that on a slow speed which seemed to work ok. It’s in the oven at the moment (my son just licked the bowl and gave me a thumbs up – so so far so good).. we won’t be cutting into it until to tomorrow, so I’ll let you know how it goes. xx

  15. Yes thank you it went down a storm! I did have to cook it for 45 mins, but I have a very dodgy oven (temp too high but door doesn’t shut properly), proper New York baked cheesecake without a doubt – thank you

  16. Wow! This cheesecake is amazing! Found the recipe on the BBC website but couldn’t make sense of it. You made it easy and I’ve never attempted cheesecake before! Thank you so much

  17. Very important to mix eggs in one at a time. Mix each egg in fully before adding the next. If they are added all at the same time, the cream cheese will become lumpy.

  18. Hi Cat I have made this cheesecake a few times. I just want to ask why is it after I cool the cake in the oven and cool it further before putting in the fridge with aluminium foil, the next day when I open the aluminium foil there’s water vapour and it’s all over my cheesecake. Please advice how to prevent this

    • Hi Lillian,

      I haven’t heard of this so I did a bit of investigating!
      I read that you should let the cheesecake cool completely before putting it in the fridge (which you do).
      It then said you could try putting some kitchen towel under the foil when covering the cake to absorb any moisture so condensation doesn’t form. Obviously make sure the kitchen towel doesn’t touch the cheesecake.

      I hope this helps 🙂 x

  19. I was wondering if I could use this recipe, take a little out mix in some dark chocolate (leaving out the lemon from the recipe) and making it a marbled cheesecake… do you think this would work? I have made a few cheesecakes now and most of the time they turn out pretty well…. 🙂
    I am going to try this and see if it works, I will let you know if it does 🙂

  20. Hi,

    Thank you for this recipe, we are big cheesecake lovers in our house but I’ve not made one before.

    Mine was still liquid in the middle so left it to bake a further 10 mins. After cooling in the closed oven for 2 hours it’s still quite ‘wobbly’, is that ok? Will it set a bit in the fridge overnight?

    Thank you 🙂

    • Hi 🙂

      Ooh I hope you like it then!

      It will set and become more solid in the fridge over night, it should have still had slight wobble once it had cooled in the oven.

      Let me know how it goes 🙂

  21. Hi Cat

    I am making the “alternative Christmas pud”. There are 19 of us. So let’s assume 10 will opt for the cheesecake. I have a 26cm springform cake tin (for the record, tk maxx is v good for low cost, good-quality bakeware, which is where I got mine). How many does the cake feed? Thank you for all your great advice. What can go wrong? K

    • Hi Kate,
      We’re usually too full on Christmas Day so don’t even get to the pudding! Good luck cooking for 19 🙂
      I’ve got quite a few things at cheaper prices in TKMaxx so am definitely a fan too.
      It really does depend how big you cut the slices. I’d day it should feed 10 with quite a good sized slice, with maybe a couple left over.I wouldn’t want to allocate it for more than 10 though encase people want big slices!

  22. Hi,
    I came here through GoodFood so thank you for making the recipe a lot simpler to follow!

    I made this cheesecake last night and it’s chilled over night and I just cut a slice. It seems super soft unside – almost raw – and its sagging slightly in the middle. I just wanted to ask about the baking time. I ended up baking it for 30 minutes more than the recommended time as it was really wobbly when I went to take it out.
    Does it really only take 25 minutes to bake?
    Any help would be greatly appreciated!

    • Hi Samantha,

      Thank you 🙂
      it’s 10 minutes at 200 or 240 and then 90 or 110 for 25 minutes. It will have a slight wobble but shouldn’t appear uncooked when cut. I know this might sound silly but did you set the oven to the right temperature for your oven? I’m not sure what else to suggest.
      Did you taste any? x

  23. Just made it. Cake batter tastes amazing and cake firmed right up after baking. Had to leave it a bit longer (20 mins extra cooking) coz it was more than wobbly. My oven is on the blink so temperature unreliable. Must get an oven thermometer. Looking forward to the big reveal at Christmas dinner!

  24. I don’t often comment on recipes but for this one I absolutely had to…. wow wow wow! This cheesecake is so delicious! I made it on Christmas eve ready for Christmas day and it was perfect! The best cheesecake I’ve ever made. I cam across this recipe on the bbc goodfood website – thank you for making it simplier. It was easy!

  25. dear Curly,
    I have cooked the cheesecake for the recommended time and only the outer inch or so is cooked . The rest is unset and pale. Is that how it should look?

    • Hi Elizabeth,

      It should all be the same colour but still have a wobble. Did you allow it to cool completely in the oven? Is it looking better now?

  26. Hi Curly,
    Thank you for replying. My cheesecake dried out fine as you said it would and was delicious. A big hit at the party!
    Thanks for your help.
    Happy new year

  27. This is a nice adaptation of the original recipe. However, the baking time didn’t work for me, I had to add another 30 mins at a low temperature. Did anyone else experience this?

  28. Brilliant recipe thank you! I’m a lazy baker so I threw all the ingredients in a bowl and whisked it with an electric whisk haha this resulted in it being runny so I added an extra egg and tablespoon extra of flour and it turned out perfect (cooked it for longer too)!! I made a salted caramel topping with crushed white chocolate, maple covered pecans for a charity bake sale at work and it went down a treat. I’ve bookmarked your page and will be using this recipe a lot I’m sure. Thanks Again 🙂 I would add a pic but I don’t think I can 🙁

    • Hi Pearl,

      Wow that doesn’t sound like you are a lazy baker at all! The salted caramel topping sounds delicious – I better not mention that to my boyfriend of else he’ll be sending me out to get the ingredients now!
      I’d love to see the photo – you could send it to me via any social media (all of my links are at the top of my home page) or I could give you my email address?x

    • This topping sounds delicious! What ingredients did you use and how did you make the caramel? Sorry I know it’s a silly question but I’ve just started baking. Thanks

  29. Just made this Cheesecake for my mum for Mother’s Day. It is simply delicious and being the first cheesecake I have ever made, came out perfectly. Thanks!

      • Cat have you ever scaled it up? I have my sons 30th coming up and would like to make it bigger. Any suggestions?

        • Hi Liz,

          I haven’t I’m afraid.

          I don’t know much about scaling recipes up, but I thought that issues usually came when there were raising agents in the mix. So as there aren’t any in this recipe it should be ok.

          Sorry I can’t be more helpful, but it would be great to hear how you get on if you do try it 🙂 x

        • Yes, I made it for 80 guests, it wasn’t THAT big, there were other treats too, but it was quite big. Make sure it’s not too thick, as the tastiest part is usually on top where cream becomes yellow

  30. Hi There,

    I have no mixers with paddles so I mixed everything by wooden spoon, I had no lumps so hopefully its ok.

    I have a temperamental oven with regards to temperature (normally runs too high) – I’ve just followed instructions and baked for 25 mins and its still very wobbly in the middle. I’ve left in for another 5 minutes, but how wobbly should it be after cooking?


    • Hi Jo,

      Sorry I’ve only just seen this.

      I’m pretty sure the first time I made this cheesecake I mixed it in a food processor so as long as the lumps are out, use whatever works for you.
      It should only have a slight wobble, but it does become more solid when it cools so any excess wobble should be ok.
      Hope it turned out well for you 🙂 x

  31. It was absolutely perfect, it didn’t even crack!! Wish there was a way I could send you a picture! Thanks so much for a great recipe xxx

  32. Worked absolutely perfect for me.Pulled out of oven when very wobbly and left overnight.Topped with chocolate ganache and served with some macerated raspberries.Texture was perfect.This is definitely my go to baked cheesecake recipe.Thanks Carl

  33. Thanks for the recipe! This is my first time trying to bake a cake! I got a 21cm springform cake tin instead. How would this affect the baking time and temperature? I can’t wait to eat it tmr!!! I thought of adding blueberries on top for decoration, would that go with the taste?

    • Sorry if you’ve already made the cheesecake! If not, I would recommend testing it maybe 5-10 minutes before the end of the cooking to see how firm it it. If it looks like it’s just got the slight wobble then I’d take it out, if not leave it in for the full cooking time.
      I think blueberries would be lovely as the cheesecake has a subtle lemon flavour which would go really well with the blueberries x

  34. When you say ‘Whisk in the eggs and yolk, one at a time making sure you scrape down the bowl’, do you mean you can add them before beating them separately? What do you mean by scraping down the bowl?
    This may be partly a language thing, as I am a non-native English speaker (and have limited cooking experience)

    • Hi Daan
      At this point in the recipe you are using a whisk attachment so you add each egg and yolk separately into the bowl and turn the mixer on to whisk each one before you add the next. You do not need to whisk the eggs before you add them to the mix.
      Scraping down the bowl is just using you spatula to wipe any mixture that has come up the side of the bowl as you have been mixing. You need to scoop this back down into the bowl so everything gets mixed together well.
      I hope this helps ☺️ x

  35. Hi Cat
    Can I use vanilla pods instead of extract? I have two knocking around the cupboard. Would I need both?

    • Hi Bette,

      I’m afraid I’m not sure as I haven’t tried that before! It is such as small amount I think you should be ok to leave it out though. Sorry I can’t be more helpful! x

  36. Hi,

    Just wanted to say I made this, my first ever cheesecake on Saturday and despite a near minor disaster at the start (i put it in the oven and noticed an un-used jug of sour cream on the side – luckily managed to get it stirred in and back in the oven) it turned out amazing! I also made a raspberry coulis to add a bit of zing to cut through the sweetness and it was divine.

    Thank you for posting the recipe, i’ll definitely be making it again.

    • Hi Ian

      Well done on adding the soured cream in time! Avoiding disasters is what keeps baking interesting 🙂
      The raspberry coulis sounds delicious and a perfect accompaniment to the cheesecake.

      Glad you enjoyed it 🙂 x

  37. Hi,

    I want to clarify the temperature change during the bake. The cheesecake mixture goesin at 200ºC for 10 mins, do I then take the cake out and wait for the oven temp to drop to 110ºC then put it back in? or the cake stays in the oven when I change the temp to 110ºC? Does 25 mins at 110ºC include the time the oven takes to drop the temp or only start counting when the temp reaches 110ºC? Thank you!

    • Dear Angie,

      I always keep the cheesecake in the oven when I lower the temperature. Yes the 25 mins includes the time for the oven to drop in temp. Hope this helps 🙂 x

  38. Fantastic cheesecake, I stumbled across the bbc good food version but it just seemed way too complicated until I saw this review write. It was really easy to follow and turned out great I’m on my 3rd try already thanks

    • Dear Nick,

      Thank you, that is very kind 🙂

      When recipes seem a bit confusing it does put people off making them so I’m glad me rewriting the recipe has helped people give it a go! It would be a shame for people to miss out on Good Food’s great recipe 🙂 x

  39. Hi there and thanks for the great recipe! Cheesecakes are all about cooling, which I find fascinating. I’ve made your cheesecake 6-7 times now with consistently perfect results. I noticed that the oven never gets near 110° during those 25 minutes, so one could a really just turn off the oven after the initial 10 @ 240° and allow an extra 25 minutes of cooling with oven closed. My only problem is that the biscuit base is sometimes too crumbly. Any tips on how to make it stronger?

    • Hi 🙂
      Oh wow you’ve made it more times than me I think!
      That is very interesting, I’ll have to try that – thanks.
      The base it something I’ve tried to work on each time I made it. The last time I made it I tweaked the recipe (as shown) and the base was less crumbly; but I did still get some slices without a perfect base. So the recipe as it is at the moment is the best I have got so far but I will keep trying to improve it but playing around with the butter and biscuit amounts 🙂 x

  40. Hi Cat,

    I’m an American in London and making this for thanksgiving tomorrow. Thank you! It’s doing it’s 2 hour cool down now in oven with door closed. After 2 hours can I put it directly in the refrigerator or needs to be at room temperature first? Thank you again.

    • Hi Katie,

      Happy Thanksgiving!

      Sorry I didn’t see this yesterday. I think after 2 hours it would have been ok to go in the fridge.

      I’d love to hear how it has turned out 🙂 x

  41. Hello Cat !
    I have made this one a while ago and added some salted caramel toffee and candied pecans on top , and the result was just amazing !! However I had two problems:
    1- I did not know how to set the oven for it , my fan settings are either fan with top and bottom or fan for top only , which one should I use ? And on the regular oven should it be bottom only ? I hope I make sense hahaha
    2- the edges were too dry and firm but the center was amazing , how can I prevent this from happening again?

    And of course thank you so much for the amazing recipe

    • Hi Sara,

      Ooh that sounds delicious!
      Haha I can’t say I have been asked about a fan on the top or bottom before! Does your oven have the option of no fan?
      If it does I’d recommend trying it without the fan on.
      When you’re cooling the cheesecake are you leaving the oven door open or closed? If you’re closing it, I’d leave it open for a creamer texture. If you’re already leaving it open maybe check it 5 – 10 minutes before the end of the cooking time.

      I hope this helps 🙂 x

  42. Hello,

    I’m planning on making this for my boyfriend’s birthday, but wanting to make it in a smaller tin.. Would I need to alter the baking times?

    Can’t wait to try it!
    Many thanks


    • Hi Katherine,

      Yes it you’re using a smaller tin I would reduce the cooking time but it depends how much smaller the tin is. If its only an inch or two smaller I would maybe reduce the time by 10-15 minutes. But unfortunately I haven’t made it in a smaller tin so I wouldn’t know for sure.

      Hope you enjoy it! x

  43. I made this for Easter Sunday with a blueberry coulis and it went down a storm, thank you so much for the recipe! I’m planning on making it next weekend too for a family barbecue, let’s hope I can pull it off again 🙂

    • Hi Eve,

      I haven’t tried using yogurt instead I’m afraid. I’m sure it would work fine you just may not have the slight sharp flavour that comes with soured cream. x

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