New York Cheesecake

New York Cheesecake

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(261 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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maplesyrup's picture
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I make this cheesecake time and time again - it's simply the best !!!

mminichef's picture

tasted delicious I love it

bellarajkumar's picture
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perfect!

crunchie_munch's picture
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I have made baked cheesecakes before and have never been truly satisfied with them. This one overshot the mark! Over it's lifetime in our household, I think must have consumed at least half of it! I made it without the topping and also found that there was a lot of liquid gathered at the bottom after a night in the fridge, but this did not bother me too much.

sandy70's picture

I want to make and freeze this for a party next week. Can anyone tell me if it freezes successfully?

mszubik's picture
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absolutely gorgeous

trace28za's picture
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Great Recipe! Very easy to prepare. I used low fat cream cheese and crème fraîche. I doubled the quantity of biscuits used for the base. Used double the vanilla extract and omitted the lemon. Used a food processor (blade then whisk attachments) Baked for about 15 minutes longer than stated in the recipe. Left the cheesecake in the oven for 2 hours, then at room temperature until completely cool. No cracks appeared whatsoever and the base was crispy, the cake was easily removable from the tin. Served with a raspberry coulis in place of the sour cream topping. This is my new go-to cheesecake recipe :)

eric020's picture

I make this recipe quite a lot, but I find 3 x 300 g of phili cheese never quite fits the 23cm springform. I use 600 g instead and adjust other ingredients accordingly. Otherwise, excellent taste.

vosmanagic's picture
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Delicious

andythebrave's picture

What an utterly hopeless recipe. At no point does it say to put the topping on to the base or to take the base from the pan to the springform tin. Utterly incomprehensible. Poor show.

frustin's picture

I had this problem. After you've mixed the biscuits, butter and sugar, transfer from the pan to the tin. The filling is dumped on top when it's been made.

Also i lined the whole tin at the start so i didnt forget. I followed the method from a video on youtube as i'd never done it before.

Plice's picture

I've totally failed the baking, so I cannot comment on the taste of the cheesecake, but I agree with andythebrave that the letter of the recipe makes it all very complicated, indeed it does not say clearly "pour the filling onto the base", for instance, which creates unnecessary confusion.

sophiekw's picture
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Have made this many times and love it. However, want to know if anyone has tried freezing it. If so, do you freeze it with or without the sour cream topping?

claudia03's picture
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lovely recipe, doubled the biscuit base but kept everything else the same, turned out perfectly, best cheesecake recipe I have used

yasminos's picture
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Love this cheesecake! its just perfect!!

dpentland's picture
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Lovely cheescake but I got a soggy bottom. Not sure how to avoid this?

shriapal's picture

hey..iam going to make cheesecake for the first time..its my mom's birthday in 2 days...and she loves cheesecakes....will be trying out this recipe...can somebody suggest me how to avoid getting a soggy crust...coz i dont want to mess up my mom's birthday cake... :)

joyjoybird's picture
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Excellent!!

sweetcherrie's picture

This recipe is perfect for any occasion the first time i tried it
[approx 10 years ago] i was delighted with the results it looked exactly the same as in the magazine and tasted scrumptious needless to say it did not last long, much better than buying from a supermarket! give it a go you wont be dissapointed.

tanushree's picture
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I made this last night and it is actually quite easy to make despite the recipe sounding fiddly. I did not use any paddles to mix, just my hand held kenwood whisk mixer but mixed the cheese first, then sugar, flour, lemon, eggs .etc. step by step as in the recipe. I did not bother to whisk each egg separately, but whisked them together in a bowl and then put them all in and mixed into the mixture.
I used one low fat Philadelphia and 2 full fat as someone recommended above and it turned out perfect, not too heavy. I used 200 g digestive but same amount of butter and sugar for the base as I like a slightly thicker base. Result was divine. It was wolfed down by everyone at my party, who swore it tasted much better than supermarket new York cheesecakes.
Finally, I need more than 1 lemon to make 2 teaspoons of zest, but that might just be an individual thing!

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