New York Cheesecake
See this recipe step by step

New York Cheesecake

This authentic creamy dessert will add a taste of New York to any dining table

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Total time

Takes 1 hr 30 plus 2 hours cooling + chilling

Freezable

Method

  1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
  2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
  3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
  4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 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.
  5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
  6. Run a round-bladed 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.
Try

Keep everything at room temperature

Keep everything at room temperature. To avoid lumps and ensure even mixing without over-beating, it is essential to have the soft cheese at room temperature before starting. Ideally, let it come to room temperature in its pack for 2 hours. If you're short of time, cut the soft cheese into chunks and leave to soften for 1 hour. It also helps to have a tabletop mixer with a powerful motor. But if you don't have one, a hand-held mixer works fine.

Mixing the ingredients

The way you blend the ingredients is crucial: under-beating can lead to a lumpy mixture, over-beating can whip in too much air. This can result in uneven cooking, bubbles, and cracking.

Per slice (of 12)

549 kcalories, protein 11g, carbohydrate 37g, fat 41 g, saturated fat 24g, fibre 1g, sugar 25g, salt 1.04 g

Recipe from Good Food magazine, July 2004.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo veronika

    2007-11-08 09:33:02.579906

    veronika rated and commented on this recipe

    5 stars

    Best recipe I've come across!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo wee john

    2007-11-08 22:34:36.942613

    wee john rated and commented on this recipe

    5 stars

    A winner all round,2 -300 phili full, 1-200 phili light

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo HazellWinter

    2007-11-14 17:13:47.476992

    HazellWinter rated and commented on this recipe

    4 stars

    Loved the flavour of this recipe, found it a wee bit tricky but worth the effort.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo merilin

    2007-11-14 20:45:38.475151

    merilin rated and commented on this recipe

    5 stars

    Tried it without the lemon and absolutely loved it!!! It was on our Fathers' Day menu and our father was nuts about it ;) Topped it with some defrosted raspberries and the combination was dead good!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Steff

    2007-11-16 08:54:24.886739

    Steff rated and commented on this recipe

    5 stars

    I am known for my cheesecake, little do they know its this recipe... It never fails a winner all round

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo elizabeth

    2007-11-18 12:28:36.228559

    elizabeth rated and commented on this recipe

    5 stars

    The best cheesecake ever.I made it for my sister-in-law's 40th - the magazine had been delivered the previous week - everyone raved about it. My 23cm tin was too small so will use a 25cm tin next time.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo mich

    2007-11-26 13:55:10.763337

    mich rated and commented on this recipe

    5 stars

    really nice, will make again. Slightly changed the receipe but only using 2 x cream cheese and i dont think it made any difference. Will also try it with seasonal berries

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Joey's

    2007-11-26 20:22:46.320999

    Joey's commented on this recipe

    This is the most wonderful cheesecake recipe I have made, this will definitely be my Christmas special

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Theo from Australia

    2007-12-01 04:47:55.776716

    Theo from Australia rated and commented on this recipe

    5 stars

    Tried this recipe, not having ever done much with deserts, it was easy, tasted fantastic, and was appreciated by my guests at the BBQ.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo BAKING

    2007-12-07 09:58:09.497282

    BAKING rated and commented on this recipe

    5 stars

    Great recipe! I will definitely make it again!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo nismohks

    2007-12-07 15:58:53.150658

    nismohks rated and commented on this recipe

    5 stars

    Fantastic cheesecake. I tried it with out the soursed cream topping as i thought it might be too sour ? Anyone comment on how it tsastes with the sour cream topping ? Thanks

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo foody

    2007-12-08 20:57:36.530814

    foody rated and commented on this recipe

    5 stars

    I love cheesecakes but they can often be disappointing. This one lived up to expectations (and is great with the sour cream topping!)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lyndsey

    2008-01-01 20:37:23.264785

    lyndsey commented on this recipe

    Have just cooked this for a New Years Eve party and my fellow guests wouldn't believe I had made this myself and thought i had bought it. It has a great balance of flavours, takes quite a bit of preparation (however i managed without the electric whisk), but the end result is definitely worth it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kris

    2008-01-07 19:34:52.16433

    Kris commented on this recipe

    Brilliant recipe - i will definitely make this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo wendy

    2008-01-25 21:01:49.824554

    wendy rated and commented on this recipe

    5 stars

    I have tried many recipes for cheesecake but, this is by far the best one. Infact this is the only recipe I ever use I have not changed anything about the recipe as I think it is perfect as it is.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Manxmaid

    2008-01-29 21:42:29.518717

    Manxmaid commented on this recipe

    I tried this recipe last night and the cheesecake turned out really well texture and taste wise, but I had a problem with the biscuit base being soggy after refrigerating, which made it difficult to remove from the base of the tin - despite the baking parchment. Or does anyone know what I might have done wrong so that I can try and avoid this next time. Tastes lovely with the sour cream topping by the way.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Manxmaid

    2008-01-29 23:05:18.323178

    Manxmaid rated and commented on this recipe

    5 stars

    Oops - forgot to rate the recipe.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Manxmaid

    2008-01-31 18:30:27.120798

    Manxmaid commented on this recipe

    3 tablespoons of flour - 1.5 teaspoons of lemon juice.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Alison

    2008-02-02 20:44:31.397165

    Alison commented on this recipe

    I first tried this in 2004 and it has become one of my special desserts. Everyone raves about it. Success everytime.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Danielle

    2008-02-14 13:18:30.570857

    Danielle rated and commented on this recipe

    5 stars

    I have type 1 diabetes, so I left out the sugar in the crust and top layer, and reduced it to 100gr in the filling, and everyone I ever served it to, loves it and wants seconds. It's my favorite cake to date, and this from a chocoholic.......

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Total time

Takes 1 hr 30 plus 2 hours cooling + chilling

Freezable

Simply the best ever

Ingredients

FOR THE CRUST

  • 85g butter melted, plus extra for tin
  • 140g digestive biscuits , made into fine crumbs
  • 1 tbsp sugar , granulated or golden caster

FOR THE CHEESECAKE FILLING

  • 3 x 300g/11oz pack Philadelphia cheese , or other full-fat soft cheese
  • 250g golden caster sugar
  • 3 tbsp plain flour
  • 1½ tsp vanilla extract
  • finely grated zest of 1 lemon (about 2 tsp)
  • 1½ tsp lemon juice
  • 3 large eggs , plus 1 yolk
  • 284ml carton soured cream

FOR THE SOURED CREAM TOPPING

  • 142ml carton soured cream
  • 1 tbsp golden caster sugar
  • 2 tsp lemon juice
Print this recipe
Add to your binder

Per slice (of 12)

549 kcalories, protein 11g, carbohydrate 37g, fat 41 g, saturated fat 24g, fibre 1g, sugar 25g, salt 1.04 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close