New York Cheesecake

New York Cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (425)

    mum-of-four's picture

    Great recipe although I think the soured cream topping is probably a little OTT. I love cheesecakes sooo much that I think it's a sin to spoil the divine taste with a base, so, I never do! The result? Sheer, unadulterated heaven!

    foodiefanatic's picture

    Seems a good recipe, will let you know how it turns out. I love making cheesecakes and this one looks delicious/

    juliepomeroy's picture

    Excellent recipe which I have used on several times. I usually cook it for about 10 minutes longer than suggested. It also seems to freeze well.

    tahboubdima's picture

    The best cheesecake I have ever made. A bit tricky while baking, be carefull not to over bake it or the top will crack!

    paulart's picture

    Best cheesecake recipe ever. Went down a treat at our family get together.

    gemmaharris81's picture

    Fantastic, topped mine with plain and white chocolate profiteroles it looked amazing even if i do say myself!!

    samneill's picture

    Yum Yum its sooooooo tasty!!!

    claireinbrum's picture

    This is the most amazing cheesecake I've had and I am an expert! It's creamy and delicately flavoured with vanilla. The only oddity with it is that I followed the recipe exactly yet ended up with enough mixture to fill 2 of the recommended sized tins so we had 2 cheesecakes! Try it. It's out of this world.

    captincondom's picture

    Lovely even with a few errors... definitely use butter in the biscuit base, and not margarine :( It remained a bit wet BUT! use Hob Knobs ™ instead! Yummy :)

    & My wife (Not my fault at all) read TBSP & TSB as the same, so we had a tablespoon of Vanilla extract... to be fair it didn't effect it as much as you would have thought... OH well you live and learn :o)

    heatheratcassie's picture

    Can I freeze this cheesecake?

    bumblebee83's picture

    Absolutely amazing!! This is by far the best cheesecake recipe I have ever found.

    joecardew's picture

    In the method it seems to be a bit confused: "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)." Does this mean that you are adding 484ml of sour cream to the recipe not just 284ml? Can somebody clear this up for me?!?!

    charlieandjack's picture

    Encouraged by all the positive feedback I made this recipe for a recent dinner party and WOW. Light, velvety texture and not too sweet. Very rich though so I suggest serving your guests with a thin slice to start with. Like others I wanted a thicker base so used 200g digestives, 100g butter but kept to 1 tablespoon sugar and this worked v.well. I served it with fresh rasps and a sharp raspberry coulis- very attractive on the plate and complimented the cheescake. I had a wedge left over so popped it in the freezer- yet to see if it works. Bon appetite!

    debbiegibbs's picture

    This cheesecake is fab, but you must be patient!!

    tweedletwo's picture

    absolutely amazing - made with tofutti but so so so good

    misstaken's picture

    I and my friends all loved this! Was fun to make although a lot of arm power is needed if you don't have the electric gadgets. But at least I could fool myself into believing i'd worked off enough cals for a slice!

    patriciahall's picture

    I also tried this as a marble cheese cake. i mixed cocoa powder with half the cheesecake filling and it was lovely.

    harryem's picture

    I hadn't cooked a cheesecake for years, but used this recipe for a friend's BBQ party. Modified the recipe to use gluten free biscuit and flour products. I agree with the comments about needing a longer cooking time although I cooked it in a smaller diameter but mich deeper cake tin than recommended. I had already cut a disc out of teflon sheet, so no problems with greaseproof paper. Used a thick blueberry jam with additional fresh blueberries for the topping. It was a great success, and the coeliacs among the guests could enjoy some cheesecake. The "deep" style worked incredibly well.

    Definately will be a "stock recipe" for me.

    peoplestealmycakes's picture

    Fantastic recipe in fact the one I had was stolen and eaten by others who said"it was wonderful and we don't feel guilty"

    edgewood's picture

    I doubled the base biscuits but not the butter & sugar which did away with the slight soggy base which could happen, especially if you don't take the greaseproof paper off as soon as you can. I removed the greaseproof paper once cooking time had been completed and had cooled to room temperature. Then I refrigerated.

    I used only 800g soft cheese which worked out fine.

    The first cheesecake I used 1/2 lemon juice in the cake and when preparing the topping I used the remaining sour cream in the 284ml carton (the second tub of sour cream not used) with sugar and lemon - so it was not so thick - which was prefered.

    I tried a second cheesecake without the lemon and made a raspberry sauce which was drizzled on one corner of each portion. The top had been decoratively sprinkled with icing sugar. (Doiley placed over the top and icing sugar sprinkled ontop of this).

    Easy recipe to follow and make with so much potential for different finishes.


    Questions (29)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…


    Tips (1)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…