New York Cheesecake

New York Cheesecake

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(260 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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rebeccaord's picture
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I love cheesecake and this has got to be one of the best recipes I have tried! I would definitely recommend!

pushkinmimi's picture
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Absolutely delicious and so easy to make. This is possibly the best cheesecake I have tasted. I think having all the ingredients at room temperature makes it easy to make.

gavbrennan1's picture
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Amazing

vladcurteanu's picture
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everybody loved it! tks!

zulujamaica1's picture

okay. How does anyone understand this recipe?? It says spread the base at the bottom of pan and cook for 10 mins? So are we leaving the biscuit base in the pan to cook...or the tin in the oven?? If not the oven, why is there a tenperature setting? Secondly it says butter the sides of the tin and add a baking sheet and add the filling. Soo...what happened to the biscuit base??..We just supposed to put the filling into the pan on a new baking sheet..and cook separately from the base??
Ive just made this,(somehow) and put it in the oven. As the mixture was overflowing and the instructions were somwhat confusing..i doubt its going to turn out right. Im expecting a disaster.Ill keep you posted

zulujamaica1's picture

How does anyone understand the recipe?? It says press on bottom of pan and bake for 10 mins? So do we leave it in the pan to bake??..or stick it in the oven? Second, once weve made the filling, it says brush sides of springform tin with butter and add a baking sheet. So do we put the baking sheet on top of the biscuit base? or in a new pan. Or do we take the base out and put in filling and..then where would the base go?? Such a confusing recipe. Ive just put mine in oven..and mind you..the base was soggy. So i dont know how its going to turn out. Im expecting a disaster. As the filling was quite a lot.Almost overflowing..im sure this is not going to turn out right! ill keep u posted.

loopyleicester's picture

DEF AN HOUR COOKING!! 25 mins was like still not cooked......

loopyleicester's picture

its cooked on low heat still runny!! !! have cooked loads before too!!

loopyleicester's picture

just making it rather runny!!! not creamy!!....and the sour cream????? how much part 3 doesnt make sense who writes this!!....hopefully be ok am putting it oven now.....used a hand sppon thing as didnt want over whisk but went runnier....will be annoyed if ruined as not cheap to make.......

catherinebarwick's picture
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Made this twice now and both times has been a success. The first time after reading others comments I did however double the base as I rather like than bit, turned out scrummy but is huge, so the second time I halved everything to make a smaller one and this worked just as well.

renana_79's picture
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I followed the recipe exactly and it was absolutely delicious. Will definitely make it again.

lamplugh's picture

Excellent. Easy to make and gorgeous.

sonhouse's picture
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Best cheesecake I've ever eaten!
I didn't use lemon juice and zest and made the crust a bit thicker - turned out to be creamy, light and really delicious.

snozzy's picture

It's just fantastic....everyone loves it and i've made this loads of times!!!

mimacat's picture
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The best cheesecake I've tasted! The choice of oven door open/closed creamy/dry was a dilemma so opted for half and half! Perfect. Light and fluffy and no cracks. Will def make again.

berihan's picture
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Made this recipe about two weeks ago. Absolutely loved it and had to take it into work to make sure I didn't eat it all myself.

hiccymapops's picture
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Definately the best cheesecake i've ever had, but I agree the base needs to be thicker. I've had to share the recipe with everyone that's tried it!

qprward's picture

My daughter Wendy told me it was her absolute favourite and could I make her one.Now this was only my third attempt at any form of baking and WOW!!

kiwicaro's picture
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My first try at a baked cheesecake. Disappeared in a flash to rave reviews. It's a keeper.

MelanieCyp's picture
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Excellent recipe. I would double the biscuit mixture next time. I didn't read the full recipe so didn't see the 2 hours cooling in the oven plus the 8 hours chilling; so I cheated. I cooked the cake for an extra 30 min at 90 degrees celcius and left it to cool with the oven door open for 30min. I took it round to a friends house and popped in the fridge while we were having dinner (no more than 2 hours) and it was absolutely fine! Amazing texture, riduculously creamy, it was demolished that night and everyone wanted more. :-)

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