New York Cheesecake

New York Cheesecake

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(270 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
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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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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!!!!

nlkoffman's picture
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My boyfriend and I made this cheesecake together and it was fantastic. It is so smooth and creamy that is almost tasted like a cheesecake mousse. I highly recommend it.

cindersofstamford's picture
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just made this was a little fussy to make but has turned out fantastic. its chilling in the fridge but i think you could easily get away with 2 x pots of phili as suggested by others and a little more biscuit base. but other than that am very impressed

clare78's picture
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Gorgeous recipe. I don't have an electric beater so did it all by hand - tiring but possible! The biscuit base is very thin compared to the cake, would probably increase this next time. When it cooked I was worried it was too wobbly but leaving overnight in the fridge set it perfectly. I would also maybe try without the lemon as it slightly overpowered to vanilla. Still amazing though, beats shop bought versions hands down.

msroberts's picture
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Fantastic! Made this for a family gathering and they coulnt believe it was homemade. It looked exactly like the photo and tasted as delicious as the 'cheesecake shop' own .
didnt do the sour cream topping but just sieved on a layer of icing sugar.
Will definatly be making this one again!Worth the effort and the calories.

icklejen's picture

This looks like a top recipe and can't wait to try it! I just wanted to be sure, but can anyone tell me whether the biscuit base goes in the oven twice?
Thanks!

my_calcifer's picture

This recipe is amazing. You can make a complete mess of it, and still get an amazing cheesecake! I used 4x extra light soft cheese, three egg yolks, about 75 ml of lemon juice (I like lemon, and so as not to make the mixture too thin, omitted all egg whites)

And still, amazing cheesecake!!

6701hannah's picture
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YUMMY! YUMMY! YUMMY! Took this to my Mums for her birthday all freinds and family loved it! It does serve 12 quite well. Cooked it exactly for the time/temp it said. If I was being extra picky would probaly put a little less lemon in. But still needs some. I will definatley make again for the next bbq/due!

6701hannah's picture
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YUMMY! YUMMY! YUMMY! Took this to my Mums for her birthday all freinds and family loved it! It does serve 12 quite well. Cooked it exactly for the time/temp it said. If I was being extra picky would probaly put a little less lemon in. But still needs some. I will definatley make again for the next bbq/due!

lyndsayallen's picture

*****

Wonderful recipe - I used a sponge base instead and it was so good I now have the job of cooking more for a wedding.

poppybutton's picture

This has taken over from my previous favourite NY cheesecake recipe, a feat I didn't think was possible! I halve the cheese filling and it's still plenty to fill my cake tin and make a substantial cake. On one occasion I added too too much sour cream by mistake to the filling, but it still tasted just as good. I may try using low fat cream cheese and sour cream next time - hoping that the taste is just as good, but less of a devil on the waistline!

jimmygreen's picture
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Very tasty dessert

brodysixx's picture

Love this recipe and I added a little thing to it. Melt Lindt Excellence Ginger dark chocolate onto the base, let it cool in the fridge until hard, then add the cheesecake filling. When finished, drizzle a bit more of the melted chocolate on top. Yummy!

vrog's picture
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Made for the England v USA world cup - a far better result than the match. Will definately do again. By the way used low fat soft cheese just to reduce the guilt.

laurabedijn's picture
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made this dozens of times for birthdays and dinnerpartys and it is always a huge hit. I tried different recipies but this one is definately te best.

jackiecranmer's picture

Gorgeous! and very big!!

juditht4's picture
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i baked it once without a water bath, once with and i defiantly recommend it with. however, after a day i got like water piling in the bottom on the pan(not spring), i am not sure yet why...defiantly a good cake recipe, and i would totally pay money for this one!!

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