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 (423)

    nickgb's picture

    When I looked at the ingredients and quantities I was a little sceptical but actually it's an excellent recipe. The result is soft and creamy not thick and stodgy. It has a lovely sharpness too it, unlike so many of those horribly sweet shop-bought cheescakes.
    This is definitely being added to my book of favourite recipies.

    I cannot recommend it highly enough.

    katiebeards's picture

    This cheesecake it is to die for. I did cut down the recipe for a smaller tin and it still worked really well. The only downside is the amount of vanilla extract is not specified so I had to guess and put a teaspoon in (although I used a vanilla extract it's not the really expensive stuff and is not very strong). I also had to extend the cooking time to 35mins at 130 degrees (gas oven). Highly recommnended.

    humptydumpty's picture

    Have made this cheesecake twice now, and loved it, everyone was really impressed. I followed the recipe to the letter but on both occassions the base was soggy, can anyone tell me why this is. other than that it was perfect.

    siobhan_brown761's picture

    absolutely gorgeous.

    always do it for birthdays, usually serve it with fruit salad.

    quite indulgent but really worth it!

    purdey's picture

    Superb result! Guests loved it also my husband who usually does not like cheesecake! Will be a favourite from now on.

    karina_ams's picture

    Love it Love it Love it!

    It's an easy to follow recipe which gives you confidence in cooking "Wow, did I really make this myself!"
    The result is spectaculair and your guests will keep asking for more!

    noahkev's picture

    I found this cheesecake very nice and easy to make and i will be makeing it again and i give this 4 stars

    lynne-sandford's picture

    made this for the first time when attending a foster group session & everyone had to take a dish in. I used Sainsbury's soft cheese instead of Philadelphia (half the price). There was not a crumb left & several people have since asked for the recipe. Brilliant will definately be making this again. A sure winner.

    shazomatic's picture

    This is a stunning cheesecake, utterly delish. Made it several times, its simply heaven on a plate.

    rebeccask's picture

    A loveley cheesecake, very impressive and not too tricky to make in spite of all the warnings about over-beating etc.
    I missed the sugar from the base as I didn't want it too sweet and didn't bother to pre-cook the base, and it didn't seem to harm the end result.
    This is a recipe I will definitely make again.

    petesfanny's picture

    Well worth the effort. Have done this a few times now and got asked to make it for a friends christening - praise indeed!

    djwinkles's picture

    One more comment - like Cnpfriend I too did not achieve getting the paper off, but at least it protected my pan bottom when cutting as I didn't even manage to get the cake off that! It might have helped if I had been at home with implements to help instead of trying to dish up on my cleared desk!

    djwinkles's picture

    How annoying - just wrote my review and it got wiped! Made this cheesecake last night - thought there was far too much wobble at the turn the oven off point to ever cook in my fast cooling fan oven and on taking it out to put in the fridge 2 houres later (without topping) had decided it was going to be a failure. However in the morning it had set, admittedly with a cross split in the middle but once the topping was on no one would ever know. Took it to work and it went down very well - cut it into 16 pieces and all were eaten, only two tasters had unfavourable comments one because she doesn't like cheesecake and the other a faddy eater preferred one I made last week - so they don't really count do they?! It was more effort than I usually put into a cake but it was a success and I would recommend it, the texture was spot on.

    premapopat's picture

    After reading all the good reviews i tried this last week. The taste was excellent but i found the cooking time on the recipe was incorrrect - i left it in for a lot longer (at 110 degrees) than was written and still i feel it was slightly undercooked in the middle. Can who has tried this let me know if they have the temperature/timing mastered?

    cnpfriend's picture

    The most delicious baked cheesecake i've ever tasted. Would double the quantity of the base though as just a teeny bit shrewd. A really recipe, i just whacked everything in and whisked, came out beautifully. Not sure how you get the greaseproof off the bottom of the tin before serving though!

    shazomatic's picture

    Certainly tickles my tastebuds! I've made it several times over the years and it hits the spot every time. Seriously moreish.

    sstonehouse's picture

    Made this for friends last night and it went down a storm. We had it with fresh raspberries and a lot of appreciative noises. I did find that it needed a little longer cooking time but otherwise a fail safe recipe.

    ikatie's picture

    Fantastic!!! I too would double the base. The sour cream topping adds a really nice finish to the cake. Simply to die for!

    skybabe1's picture

    Saw this as recipe of the week in Good Food Magazine, and decided to make to take to a friends dinnerparty this Easter. Despite the cheesecake being very deep and substantial most of it went - and the remainder taken home with various people. Very successful! Next time I would double the digestive base as the cheesecake was very big and could easily take a deeper base. It was also lighter than I expected.

    Will make again.

    normandog's picture

    how much vannilla extract do you use i am planning to make this for easter


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