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New York Cheesecake

New York Cheesecake

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(277 ratings)

Takes 1 hr 30 plus 2 hours cooling + chilling

Easy

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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Ingredients

For the crust

  • 85g butter melted, plus extra for tin

    Butter

    butt-err

    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

    Sugar

    shuh-ga

    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)

    Lemon

    le-mon

    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

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.

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Comments (419)

laurabedijn's picture
4

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
5

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!!

indiloumac's picture
5

This cheesecake is amazing, it tastes like a professional cake. Don't worry if you don't have an electric mixer etc. I did it all by and hand and it was fine.

gudrunvald's picture
5

It's the perfect cheesecake!

teessiderang's picture
5

Hi cooked this for after sunday luch and it went down an absolute storm. Everyone loved it. I added raspberries to the top of each slice and made a raspberry coulis to serve with it. It was absolutely beautiful.

lydiapaul's picture

Wld appreciate if someone can enlighten me..... The recipe states 3 eggs, plus 1 yolk. Does it mean 3 eggs ( egg white together with yolk) plus one additional yolk? I had baked by putting 3 eggs ( 3 egg whites and only 1 yolk), its tasted good.

passaglia's picture

It's a beautiful recipe and I've made it many times for friends here in Italy. I use 3X 250g (or even 2X) Philadelphia and make up the rest with ricotta. I've also played with the timings and temperatures to get it 'right' for me - quite firm (the first time I made it it was much too soft/almost runny).

WELL worth the effort and bit of fussing (I always make it by hand with wooden spoon at first and balloon whisk later - never any problems).

Thanks!!

halla87's picture

i'm not a cheese cake fan however even i thought this was nice.
could do with a thicker layer of yummy scrummy digestive crust.

annelisarkanen's picture
5

Excellent recipe. Hard work if you don't have an electric whisk/mixer but still good. Even turned out right after I got the initial oven temps wrong!

mathers's picture
5

Superb! Worth all the work. Made 2 medium cheesecakes instead of one large. Would try halving next time.

bezzybee's picture
5

Amazing - family and friends won't eat shop bought cheesecake since my boyfriend and I made them this :D

danaciocan's picture
5

This is an amazing recipe and has become a staple at our house at Christmas time

jameskay_98's picture
5

Fairly easy to make if you follow instructions carefully. The best cheesecake ever know to man. To die for!!

bellmcmanus's picture
5

I recently made this cheesecake and it was fantastic.Next time I would make more biscuit base. I was wondering if I could add Baileys to this recipe, not sure how much to use and if it would work.

nessa64's picture
5

LOVED this recipe. Made it on a Friday night so it had plenty of time to bake, cool and then chill ready for a Saturday night feast. Everyone loved it. I made a raspberry coulis to go with it (kept it nice and tart, so it cut through the sweetness of the cheesecake) and it went really well. Will be making this again and again, as it was wonderful. Well worth the effort!

shellanddom's picture
5

GORGEOUS! 1st time I have made this and it was quite easy to make, although I made the mistake of not reading the whole method and comments before I made it! Definitely agree with previous comments about doubling the biscuit mixture. Would also suggest you make it the day before you want to eat it. I made it late afternoon hoping to have it for pudding after our evening meal, sadly I had to disapoint the children by telling them it wasn't ready :( However we've all had some today and really loved it. Incredibly smooth, light and totally delicious. This is definitely on the list to make again :) PS. part 3 of the method is a little confusing, I ignored the part about measuring 200 ml after adding 284ml of sour cream and it came out perfectly. ENJOY!

mariasanchez's picture
4

My first attempt at this cheesecake and it came out yummy, even though I made a mistake and added more creme fraiche than I should have. It was long winded and a bit of guess work at times (I thought the recipe could have been a bit more detailed) but...what a result! Not sure I will make it again soon though... it is sooooo moreish! ;-)

dawnjames's picture
5

Researched all cheesecakes on line and thought id give this one a whirl.. i unfortunately forgot to turn the receipe page over for the 'topping' doh!! .. and thought id just bung it all in together in the oven.. although it did sink slightly in the middle, i left it to cook for longer as i realised my mistake with topping - as this should have gone on separately AFTER i'd cooked the cheesecake, nevertheless the outcome was simply stunning.. the taste... mmm just divine. I will however, perhaps leave out the lemon next time and although it was only a subtle taste.. it well overpowered the vanilla which i couldnt taste at all.. The butter base was quite oily when chilled and i did increase the base contents as i prefer a thicker crust. Definately pricey for all the ingredients so would only make as special treats.. and when not on a diet!! lol :-0))

kirsty2905's picture
4

Baked this version the other day, it has a classic new york cheesecake flavour, but would recommend cooking for a little longer at a lower heat rather than blast it with heat then cool as it was a bit stodgie in the centre but very tasty.

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