New York Cheesecake

New York Cheesecake

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(260 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

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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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

acooktocook's picture
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I cooked this cheesecake today, for mothers day, my Mum does not normally eat alot, or finish puddings/dinners, and even she finished her portion!! She loved it!! We all throughly enjoyed it, was very very nice!!! Word has spread and now everybody wants some! I doubled the biscuit base as my mum loves the biscuit base, and I also left it in the oven to cook for about 30 mins longer, as it had a lot of wobble! But, it still worked and was delicious, very impressive, a big thumbs up from the Cook Residents! xxx

dtom102's picture

I've never made a cheesecake before but decided to try this recipe as is sounded so good! It tastes absolutely gorgeous. Really light and creamy. After reading some of the other ratings I decided to increase my base ingredients and used 200g digestive biscuits and 100g of butter and I had no problems with the base being soggy. I also increased the baking time by ten minutes. My cheesecake did crack slightly whilst cooling but after spreading the sour cream topping over you couldn't notice and it make no difference whatsoever to the absolutely wonderful taste. Will definitely be making this one again!

dtom102's picture

I've never made a cheesecake before but decided to try this recipe as is sounded so good! It tastes absolutely gorgeous. Really light and creamy. After reading some of the other ratings I decided to increase my base ingredients and used 200g digestive biscuits and 100g of butter and I had no problems with the base being soggy. I also increased the baking time by ten minutes. My cheesecake did crack slightly whilst cooling but after spreading the sour cream topping over you couldn't notice and it make no difference whatsoever to the absolutely wonderful taste. Will definitely be making this one again!

trixie250364's picture
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This has become my signature dish in the village I live in! Fab,fab,fab.

princessyin's picture
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This is a great cheesecake. I'm always wanting to have slice before its properly chilled. Yummy

6531cat's picture

I am going to give this one a go as the comments are all great and it sounds delicious, my daughter loves NY cheesecake from not just any old high St store ! I have no electric mixer so would welcome any comments on the success without one!! Thanks

traceybruch's picture
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What a superb recipe! Made this for a dinner party and then friends could not make it. Thought that we would have a problem shifting the whole cake - how wrong was I. Just like those served in the New York Diners. Will be making this time and time again.

vindya's picture

Could somebody please tell me what is digestive biscuit? Is there any normal biscuit to use as a substitute?

Coz, I don't think that there's digestive biscuit in where I live.

elainejaques's picture
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Made this for Valentine's Day as my fella loves New York Cheesecake - we weren't disappointed!! Didn't put sugar in the base, used 1 low fat philli & didn't add the topping (as I'm type 1 diabetic) Perfect!!

suryawright's picture
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I have made this a few times and it has come out great every time. I cut down the topping ingredients by a third and its fab. Dinner guesta have been very impressed. I served it with a rasberry and blueberry sauce made by cooknig down the fruit till it becomes liquid but stll has some bits left in it. Add suger to taste.

burzulicious's picture
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I modified this recipe a little bit based on what I had in my kitchen. I omitted the lemon and instead of sour cream I used creme fraiche. I also used seeds from a vanilla pod instead of extract, which gave it such an incredible flavour. It's sticky and a bit fussy (they make it look so easy on cooking shows) but it's worth it. It's a cake that would make my family in New York proud :D

mjollnir's picture
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Superb!
Just made this yesterday and sampled it today - it is the best ever!
The missus loved it too (and she doesn't do cheesecake!)

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