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)

    6701hannah's picture

    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

    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

    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

    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

    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

    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

    It's the perfect cheesecake!

    teessiderang's picture

    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).


    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

    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

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

    bezzybee's picture

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

    danaciocan's picture

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

    jameskay_98's picture

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


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