New York Cheesecake

New York Cheesecake

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(282 ratings)

Takes 1 hr 30 plus 2 hours cooling + chilling


Serves 12

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

Nutrition and extra info

  • Freezable

Nutrition: per slice (of 12)

  • kcal549
  • fat41g
  • saturates24g
  • carbs37g
  • sugars25g
  • fibre1g
  • protein11g
  • salt1.04g
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    For the crust

    • 85g butter melted, plus extra for tin



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g digestive biscuit, made into fine crumbs
    • 1 tbsp sugar, granulated or golden caster



      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    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)



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1½ tsp lemon juice
    • 3 large egg, 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


    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.

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    Comments (425)

    spikorka's picture

    Great recipe!
    First cheesecake I've ever made and it turned out perfect :-)

    Hayleybobs91's picture

    I found this recipe quite confusing to follow, the instructions aren't very clear! However the cheesecake turned out really nice, it's the first time I've tried a baked cheesecake.. I over-whipped it so there were a few cracks at the top but I still managed to cut it into pieces fine and it didn't affect the consistency :-)

    junaydah's picture

    How long can i keep the cheese cake?
    can i freeze it?


    russbarton's picture

    I have kept unused portions of this cake in the fridge for a week and it is still lovely.

    Clovecooks's picture

    Yes this recipe does freeze well because of the high fat content. Angela Nilsen's 'ultimate makeover' version does not, presumably because of the lower fat content. It also keeps for days in the fridge.

    mmcguire83's picture

    By far the best recipe I've ever tried. It is time consuming but so worth it!! I doubled the biscuit base the first time I made it and it was a little thick. 240g of digestives works well if you don't want it too thick but want it a little thicker than the 140g will give you. This has gone down an absolute treat every time I've made it and like many of, it's now requested on a regular basis!

    moniqueelliott77's picture

    Great cheesecake. This is the first cheesecake I have made that hasn't cracked on top. I left out the sour cream and extra egg yolk but it still tasted great.

    LuluFrance's picture

    Delicious and tasted very authentic. Other half said perfect!
    I did over beat and had 3 craters but did not affect the taste at all and did not break up as not too deep.
    I doubled the base but infact was a little thick, next time will increase from recipe but not double.
    I did add an extra half teaspoon of vanilla and cut half the lemon zest, but next time may stick to the recipe.
    Followed a tip from another reviewer to put egg white on the base, then baked to prevent a soggy bottom, worked perfectly.
    All in all, lovely! Try it!

    Jeremy Middleton's picture

    Over complicated, watch out for the eight hours overnight. III post a better recipie next week? With out the eight hours. Joke!

    skt13_devon's picture

    Great cheesecake. I doubled the base as suggested by others and the rest I followed as per instructions. I did actually cook a little longer as mine looked very wobbly. It was still not set after the 2 hours with oven door closed but perfect after refrigerating overnight. So on reflection I wonder if I really needed to cook longer or not.

    Byway it was a success and everyone enjoyed it!

    Peteroo's picture

    Fantastic recipe. I made this when we had some folks over in early Jan. They're coming again this weekend and have requested that I make it again (usually we all prefer to try something different). Totally agree with everybody who says double the biscuit quantity (I did take their advice and it was quickly obvious 140g would not have worked). Taste and texture were terrific.

    Plice's picture

    I found the wording of the recipe very complicated. Paragraphs 1 and 4 are really not clear (at least for a beginner like me).
    Also, I was very surprised as the overnight cooling appears only at the end of the recipe... Would be useful to state it at the top of the recipe in order to avoid desert failure if friends are coming over the same day!
    That said, the result is perfect, even using only a hand whisk and even though I left it for too long in the oven (at 100°C).
    I had a smaller tin (18 cm) so I used 2/3 of the ingredient, apart from the base for which I kept the initial quantity of biscuits.
    The texture is great, but I may add some more vanilla or lemon next time.

    daisybumpkins's picture

    This cheesecake is not worth the time or money mine broke into a million pieces and the base was thin.

    loopyleicester's picture

    try again, its live and learn!!

    xsassyx's picture

    Made this today and after reading the comments I doubled up on the base and kept everything the same. Haven't eaten it yet so I hope its yummy! It is larger than I expected though!

    s4vcakes's picture

    Fabulous cheesecake, it is a huge favorite with family and friends. I use plain chocolate digestives and omit the tbsp of sugar for the base. I'm also going to try it using ginger nuts as a base.

    Anna Dunkin's picture

    Massive hit!!! I have made this cheesecake three times now and every time it has been a massive hit! If you're having people over for the weekend (4 people in total) it will stretch across Friday, Saturday and Sunday as a dessert at dinner time...something for everyone to look forward to at the end of each day ; ) It's very easy to make - I add ginger biscuits into the base and double up on volume of the base mix to give it an extra crunchy kick. If you're a big fan of vanilla and less so of lemon I would double up on Vanilla extract and halve the lemon. I also have not ever put the sour cream on the top. In fact, the last time I made it I didn't even put sour cream in the cheesecake and it was just as good (take it or leave it, I say!). Enjoy!! 5 stars!!!

    buddyhoney78's picture

    Simply Delicious! This cheese cake was a huge hit and I will be making it again. Next time I would double up on the biscuit base as other reviews have mentioned. I didn't do the soured cream topping so I can't comment on that. Overall, the taste is authentic and not too sweet, better than shop bought. Try this recipe, you wont regret it.


    Questions (29)

    goodfoodteam's picture

    It sounds like the cheesecake has sweated, leave in an airtight container in the fridge for the best results.

    silverling's picture

    I have seen countless recipes on making a New York cheesecake and every single one of them say to not whisk in the eggs and to avoid making the mixture light and airy as a cheesecake is supposed to be dense. Why does this recipe say the mixture should be airy?

    Valerie12's picture

    Is there a non metric version?

    goodfoodteam's picture

    Hi there, thanks for getting in touch. All of our recipes are given in metric, but we do have a conversion chart. You can find it here:

    Kanchan's picture

    Instead of sour cream or quark, as these items are difficult to get where I live, can i use yogurt?

    goodfoodteam's picture

    Hi, thanks for your question. We would use extra full-fat soft cheese in the filling and use crème fraiche plus a squeeze of lemon juice instead of sour cream in the topping. Let us know how it works out. Best wishes, BBC Good Food team

    H_Cochin's picture

    Does it matter if I forgot to butter the the tin? (I only just realised when I put it in the oven)

    goodfoodteam's picture

    Hi there. You may have problems removing the cheesecake if you don't butter the tin, it may stick. Best wishes, BBC Good Food team

    skt13_devon's picture

    Did it work ok?


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