New York Cheesecake

New York Cheesecake

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(256 ratings)

By

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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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claireatkinson's picture
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Delicious. Perfect in everyway. I doubled up on the biscuit base (without changing the quantity of butter) and skipped the topping, instead serving with fresh strawberries and vanilla icecream. I have made it a few times now and people can never quite believe that it is not shop bought!

vivaves's picture
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A fantastic cheesecake recipe - works perfectly! Next time I make it I'll leave out the lemon zest which for me makes it a little too lemony...to my mind, a good NY cheesecake should be vanilla.

marianunney's picture

I'm not a cheesecake fan nor is my husband but we both loved it. Yum, yum.

vickstar's picture
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Loved it the was really will make again.

diamonds's picture

My husband is a huge cheesecake lover, and having travelled to the USA on many occasions, sampling cheescakes as he goes, reckons he is quite an expert! This recipe however not only competes with the best, but possibly tops the lot! I have made it on many occasions, offering various toppings or just as it comes. A huge hit every time. 5 gold stars !!!

gervais's picture

Quite simply, deliciously decadent and divine. I have made this many times and it always receives high praise. You wont find it on the weight watchers list of recipes

gervais's picture

Quite simply, deliciously decadent and divine. I have made this many times and it always receives high praise. You wont find it on the weight watchers list of recipes

hawesb's picture

Three desserts on offer at my recent party and this was the one everyone selected. I ended up rationing. I should have made two!

melanie_manuel's picture
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This was a really fantastic recipe. I'm lactose intolerant so i used Tofutti soy cream cheese with a chocolate biscuit base and followed the receipt and it turned out great! No one noticed the difference. Absolutley fantastic!

tlereya's picture
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i have made this yesterday and I still can not believe how yummy this was!!! Great Recipe and very easy to make!!

marksam's picture
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have made many chessecakes but this is the best. Well worth the effort!

rich1e's picture
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What a stunning result! Couldn't fault it though it did require longer to cook than was suggested. Eaten with fresh raspberries, it went down a treat :)

biggestdave's picture
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This is not cheap to make, but is oh so good!
Personally i would lean towards the longer cooking times mentioned, i did and still produced a very creamy cake.
It freezes well also.

If there were more stars it would be getting them!

natour's picture
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i tried to make this cake but i used a convection oven and it needed more cooking time. plus the crust was very buttery? other than that the flavour tasted really good , owever the cake was undercooked to me. il try it again at a higher temp

bromleypickle's picture
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Excellent recipe, it is a bit fiddley but well worth it, had lots of very positive cheesecake. I brough it as a dessert for a dinner party of 12. The texture was very light and fluffy which makes a wonderful change from other recipes. I tried it with doubling the base and using a 23 inch tin and it was perfect. Though did try without the sour cream topping, but will try with next time.

alindfors's picture

I made this for mother's day and must say everyone loved it. I used 1 full fat soft cheese and 2 extra low fat versions together with low fat soured cream (sainsbury's own BGTY versions). At first I was worried that the consistency of the batter was way too loose having seen the difference in hardness in the soft cheeses but my worries were unfounded. The topping set beautifully except for a few cracks in it from shaking the tin a bit too vigorously! I don't think the recipe requires the full fat soft cheese, everybody agreed that it might have made the cake too rich. Having said that, my family are used to lower fat options and don't think anyone would have noticed unless I mentioned it.

All in all a success.

gertan's picture
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Great recipe! Everyone likes it. I will definitely make it again.

ampmenviro's picture
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i made this and i am a complete novice when it comes to baking. i had no equipment to mix only the humble spoon in my drawer and pyrex bowl with greeseproof paper!. and yet, it came out beautifully. i was completely surprised that even i was able to acheive this awesome cheesecake with style. its simply beautiful.

gertan's picture
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Very good receipe. I did lot of time and always brilliant.

acooktocook's picture
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I also forgot to say, I used EXTRA LIGHT soft cheese and extra light butter, pretty much healthy living everything and it still tasted delish!! xx

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