New York Cheesecake

New York Cheesecake

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(280 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 (421)

jillie100's picture

Fantastic recipe, with just the right texture, I shall certainly be making this again.

danielle's picture

I have type 1 diabetes, so I left out the sugar in the crust and top layer, and reduced it to 100gr in the filling, and everyone I ever served it to, loves it and wants seconds. It's my favorite cake to date, and this from a chocoholic.......

alison's picture

I first tried this in 2004 and it has become one of my special desserts. Everyone raves about it. Success everytime.

manxmaid's picture

3 tablespoons of flour - 1.5 teaspoons of lemon juice.

manxmaid's picture

Oops - forgot to rate the recipe.

manxmaid's picture

I tried this recipe last night and the cheesecake turned out really well texture and taste wise, but I had a problem with the biscuit base being soggy after refrigerating, which made it difficult to remove from the base of the tin - despite the baking parchment. Or does anyone know what I might have done wrong so that I can try and avoid this next time. Tastes lovely with the sour cream topping by the way.

nigella2's picture

I have tried many recipes for cheesecake but, this is by far the best one. Infact this is the only recipe I ever use I have not changed anything about the recipe as I think it is perfect as it is.

kbezzant's picture

Brilliant recipe - i will definitely make this again.

lyndsey_allison0506's picture

Have just cooked this for a New Years Eve party and my fellow guests wouldn't believe I had made this myself and thought i had bought it. It has a great balance of flavours, takes quite a bit of preparation (however i managed without the electric whisk), but the end result is definitely worth it!

foody123's picture

I love cheesecakes but they can often be disappointing. This one lived up to expectations (and is great with the sour cream topping!)

nismohks's picture

Fantastic cheesecake. I tried it with out the soursed cream topping as i thought it might be too sour ? Anyone comment on how it tsastes with the sour cream topping ?

noriko's picture

Great recipe! I will definitely make it again!!

theoengel's picture

Tried this recipe, not having ever done much with deserts, it was easy, tasted fantastic, and was appreciated by my guests at the BBQ.

jokiernander's picture

This is the most wonderful cheesecake recipe I have made, this will definitely be my Christmas special

michsa's picture

really nice, will make again. Slightly changed the receipe but only using 2 x cream cheese and i dont think it made any difference. Will also try it with seasonal berries

biggles's picture

The best cheesecake ever.I made it for my sister-in-law's 40th - the magazine had been delivered the previous week - everyone raved about it. My 23cm tin was too small so will use a 25cm tin next time.

steffi's picture

I am known for my cheesecake, little do they know its this recipe... It never fails a winner all round

sohviine's picture

Tried it without the lemon and absolutely loved it!!! It was on our Fathers' Day menu and our father was nuts about it ;) Topped it with some defrosted raspberries and the combination was dead good!

hazellwinters's picture

Loved the flavour of this recipe, found it a wee bit tricky but worth the effort.

weejohn's picture

A winner all round,2 -300 phili full, 1-200 phili light


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