New York Cheesecake

New York Cheesecake

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(268 ratings)

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Cooking time

Takes 1 hr 30 plus 2 hours cooling + chilling

Skill level

Easy

Servings

Serves 12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice (of 12)

kcalories
549
protein
11g
carbs
37g
fat
41g
saturates
24g
fibre
1g
sugar
25g
salt
1.04g

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

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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.

Recipe from Good Food magazine, July 2004

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Comments

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goldsmiths's picture
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This really is THE ULTIMATE CHEESECAKE RECIPE! Its easy to make and tastes amazing every time.

philhands's picture
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Absolutely amazing! ive made this a few times now and everyone loves it. I swap half of the digestive biscuits for ginger biscuits as this makes the base slightly crunchier but I dont add the lemon zest.

2 massive thumbs up!

poppychops's picture

Could this be baked in a tinfoil and frozen?

hutchinson's picture

does anybody know how this would be if you mixed fruit into it, ie raspberries - would the moisture from the berries make it curdle

moshbom24's picture
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absaloutley gorgeous

michaelbarry's picture
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Ohhh....forgot to say... I use 500g of marscapone and 400 g of Lidl's own make cream cheese instead of 900g of Philly.

michaelbarry's picture
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Great recipe, turned out really well...everyone loved it and really easy to make. I now add an additional 50% extra to the base as I think it needs it. Good on it's own or with a little toffee sauce over the top.

lisamo's picture

I made this recipe for work and had lots of excellent feedback - everyone loved it. It's absolutely gorgeous!

kayemc's picture

I cooked this for a party a few weeks ago - it was a massive success.

ploticu's picture
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Delicious. I used half sour cream half full yogurt. Very very good

sonali80's picture

If I make this with an 8inch springform tin instead of a 9inch tin, does anyone know how much longer I should leave it in for?

dianashanks's picture
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I have tried this recipe a couple of times now and it's just simply to die for! I've never tasted a creamier cheesecake. I have, however, left off the sour cream topping as I've never felt it was needed.

Will definitely do this one again. And again!

sodeindea's picture
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Love this recipe and have done it a few times now - always goes down a treat. I scale down the ingredients for the filling itself for 2 philly tubs instead of 3. Tastes exactly the same but sets a bit firmer which I like. I use the same quantities for the base and soured cream toppings. I don't put sugar in the base cos that's what make is soggy, I like my bases drier and crunchier so I only use butter with the biscuits and it's still mega scrummy :D

sugarcup's picture
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I give this cheesecake 6/6! First time I tried this? it came out perrrrfectly. Left it in the fridge to do it's thing (set) and soon as it was ready- Down the hatch it went! lol
It's fresh, crrreamy..... Normally I leave out the digestive biscuit bases of cheese cake cos I just find the crunchy base is too much for me. So I was very happy that mine didn't come out too crunchy at all. I've made it several times now and everyone loves it. Like some of the other comments left here, I left out the lemon in the filling but not for the topping as I think it wouldn't be the same without it and the sugar really helps with the tangy flavour of the sour cream. Very happy indeed. Can't wait to try the other cheesecake recipes found in GoodFood :D

showfield's picture

Hi, I'm keen to make this with vanilla pods - can anyone suggest how much to use instead of the vanilla extract? Thanks!

wesleyplumb1982's picture

AMAZING CAKE!!!
I WOULD SAY REASONABLY EASY AND IM A GUY!!!
DEFINATELY LEAVE THE DOOR CLOSED AS IT WILL STICK TO THE ROOF FOR YOUR MOUTH...
LOVELY

larksie's picture
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Made this for friends and they were most impressed! Tasted delicious

mayston's picture
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Made this the other day and so pleased with the results! I have no real experience with baking etc.. so was delighted that it turned out great, the taste was superb! "Best cheese cake ever tasted" was one comment! I added more biscuit for a thicker base and used a vanilla pod too. I used an electric whisk as i dont have a table top mixer, this worked just as well but used slow setting all the way. It did not crack either and was so moist. I cant wait to make another! Yummy scrummy!

chewlips219's picture
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Gorgeous!!! Complete amateur cook and made it fine. Don't have any kitchen electical appliances so made it all by hand - wooden spoon and hand whisk (which i broke eeek) bit sore arm afterwards but worth it. Modified receipe somewhat as put in more biscuits/butter to make a deeper base, added bit more lemon juice. Didn't use topping as thought it would be fine by itself and it was. Also didn't use parchment paper just used butter and again this was fine. Did crack on the top quite alot but don't mind cosmetics and could easily cover with the topping if so desired. We loved it! Definitely make again - this is going to be my pudding staple!

spoondog's picture
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This is quite simply the best dessert I have ever tasted. Please don't be put off by the sour cream as it works a treat. Great with a cup of tea for breakfast. The extended cooking time only adds to the anticipation, it's well worth the wait. If you only make one thing this year you wouldn't go far wrong with this bad-boy!!!!!! Just managed to give it 6 stars out of 5!!!!

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