New York Cheesecake

New York Cheesecake

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(283 ratings)

Takes 1 hr 30 plus 2 hours cooling + chilling

Easy

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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Ingredients

    For the crust

    • 85g butter melted, plus extra for tin
      Butter

      Butter

      butt-err

      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
      Sugar

      Sugar

      shuh-ga

      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)
      Lemon

      Lemon

      le-mon

      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

    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.

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    Comments, questions and tips

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    mrsporter
    6th Aug, 2011
    3.05
    more complicated than others bu looks, smeels, and tastes beautifull, did find it a loooooooong process though
    mrsporter
    6th Aug, 2011
    3.05
    more complicated than others bu looks, smeels, and tastes beautifull, did find it a loooooooong process though
    ravish's picture
    ravish
    6th Aug, 2011
    made it 3 times now every time a charm! varied the topping between sour cream, creme frais, and greek yogurt. All successful.
    sircrouton
    24th Jul, 2011
    4.05
    My first try on a cheesecake (and one of my first cake-making experiences) Doubled up on the cookies for the crust following other peoples comments. The crust was nice and crispy with a bit of the cookie flake. That's one mighty heavy cake, perhaps a bit too thick for my taste. Next time we'll hold back on the filling and perhaps try to mix some other taste in it and add some extra lemon zest and juice for more of a kick.
    zoeingill
    8th Jul, 2011
    5.05
    The best cheesecake recipie I have ever had the pleasure of making! Add a few sultanas to give it something extra!
    halimac87
    7th Jul, 2011
    great cheese cake!!! i served with fress rasberries!!!
    lewisc14
    4th Jul, 2011
    5.05
    WOW!! This is amazing. I made exactly as suggested apart from I used half fat sour cream as that was all there was. It was amazing! Took it to a BBQ and it went in minutes. Even people who say they don't eat desserts ate this and said it was fantastic. They were even licking out the tin!!! Fantasic pudd.
    lora_44
    2nd Jul, 2011
    Hi guys I have yet to make this recipe but it looks great, is it do-able without a table top mixer?
    kellyaston82
    21st Jun, 2011
    5.05
    I first made this recipe about 4 years ago and lost the recipe stumbled across it last week and decided to made it......i had forgotten how delicious it was!!!!.....First i made it for the girls i work with and 2 days later i made it for the residents in my care home even the most pickest resident gave me a 10/10!!!! A must make!!!
    food4mood
    20th Jun, 2011
    5.05
    Real good recipe and very tasty, the only thing I'll correct for the next time is a bit less sugar & lemon. Thanks for the good recipe.

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