New York Cheesecake

New York Cheesecake

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(280 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 (422)

mariasanchez's picture

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

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

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.

sam1995george2000's picture

This cheesecake is a real winner. Have made it many times and it never fails. I don't use the sour cream topping because I like to make it slightly different each time. My favourite is to serve it with a caramel topping and caramelised pecan nuts...delicious...everyone will want the recipe!

nicrich84's picture

Wow,what a wicked cheesecake.I made this yesterday for my parents and grandparents and they were amazed at how good it was.Put the local Cheesecake Factory shop to shame.It was amazing,shall be doing this little beaute again.

bakingwithsugar's picture

Can someone please tell me what 85 ml butter is in grams? or do i measure this after the butter had melted. completly clueless about the base - i either get it really crumbly or rock hard!!!

thanks :-)

sweetcherrie's picture

no i did not change any ingredients, just followed every detail
in the magazine [which i still have]. it was no special occasion
if i see i recipe i like the look of i will have a go at making it
and as this looked so scrummy how could anyone resist. i don't
think you need a special occasion for any cake,pudding,or
dinner if it takes your fancy just eat it. i did once put
blackcurrants on top once which was nice but to be honest
when food is this good it dosent need anything else.

sweetcherrie's picture

I tried this recipe a few years ago as i had never made cheese
cake before, although it can sound quite daunting to do it was
not as difficult as i thought. once made i left it till the next day
to try it and was not disappointed needless to say it did not
last long and is a winner every time, definitely worth the effort
and as with any cake far better than shop bought.

zoe1588's picture

WOW WOW WOW best receipe I've tried, this is delicious. I made a coulis to go with it and it was just fab. My hubby took a slice with him to golf to eat at the half way point, now I have people asking for their own slice. I make one every other month just for them!

samantha79's picture

This was my first ever attempt at making a cheescake and I was worried as the recipe looked complicated, However it was simple to make and the end result was amazing!! the tastiest cheesecake ever. My boyfriend and friends all loved it too, The only part of the recipe I left out was the lemon zest and I also left off the topping and didn't think it needed it. I did add some mixed berries to the top. Will be making another for a dinner party soon and will be using hobnobs for the base!

marinatip's picture

Tried this recipe last month after having a total disaster with another (no-bake) cheesecake recipe which ended up in the bin. This one wins the award!! Truly fabulous. My first attempt had amazing results. My daughter and I were slightly confused when following the recipe but apart from that, it's sooo worth trying. I absolutely loved the sour cream mother-in-law said it was the best she'd ever had!!!

my_calcifer's picture

Fab! Really creamy! I like my cheesecake very lemony so put a little extra squeeze of lemon in but apartfrom that I followed the recipe exactly! Served with a tarte raspberry sauce and a small scoop of luxury vanilla icecream! Fantastic!

Also you can buy a hand held electric mixer for £4.99 from wilkinsons (UK) definatley worth it!

jocjoc's picture

Brilliant - a real crowd pleaser.

roxanne_treacy's picture

Simply gorgeous! Finally found the perfect cheesecake recipe - taste and texture cannot be eaten (I left the oven door slightly open during cooling). The sour cream topping is delicious, but I also served it with fresh strawberries in a raspberry coulis for a bit of colour. Mindblowingly yum!

emmahuntleyflamingo's picture

has anyone made this using mascarpone?

paulalee's picture

This is the best cheesecake ever. I used the lemon and left the oven door closed after baking, it had a wonderful texture and flavour. My daughter and her friends loved it.

Cicvarek's picture

I would definitely suggest to cool it with the oven door shut - I left mine open, and it was just a tad too creamy next day. However, my hubby suggested taking up cheesecake-baking as a profession after he tasted this one. Great recipe! I will try the low-cal version from bebe next.

mylerk's picture

I did a low cal version of this cheesecake. I basically cut the whole recipe by 1/3 (so not as deep as the one in the pic and only served about 8) and replaced the biscuits with light digestives, the cream cheese with extra low fat cream cheese, and the sour cream with low fat creme fraiche. i used slightly less sugar and low fat marg in the base and no extra sugar. instead of the sour cream topping i did a lemon curd one (just melted lemon curd down a bit with some extra lemon juice and poured over the top).

I wasn't sure how well this would turn out but it was excellent! really creamy but light and fluffy too - and the lemon curd topping gave it a real tang. i've not tried the recipe as written but if the low fat version is this good i see no reason to!

original recipe: 549 cals per slice
low fat version: 207 cals per slice (not inc. lemon curd topping)

paganini's picture

Best cheesecake recipe ever. Was told by guest at BBQ it was made for that restaurants regularly charge at least £4 a slice for something similar, but not so good (as he polished off his third slice!). Deceptively light and nicely lemony. Definitely added to repertoire.

kimglanville's picture

I cannot comment on taste -but just want to say to anyone who is about to make this cheesecake that the 1.5 hours and 2 hours cooking and chilling time is not correct as stated at the top of this page.

I had prepared and put in the oven my cheesecake, although, reading on, noticed that it then mentioned a further 8 hours cooling in the fridge - time I had not anticipated when I have made this for a dinner today! Needless to say, I've had to purchase one now, and the cheesecake currently in the oven, will have to be used for another day!

Moral of the story - Don't believe everything you read and make sure you scroll down the entire page and read the full method before starting!


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