New York Cheesecake

New York Cheesecake

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(256 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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catriona's picture

This is a great recipe, its absolutely delicious. I doubled the base ingredients as my family really likes a big cheesecake base and it went down a treat with everyone.

wommbat64's picture
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My teenagers, older kids and my husband loved this recipe - and my husband doesn't like cheesecake!

mrswoods1's picture
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Was absolutely delicious, was pretty easy to make and lets just say it didn't last long. Only thing was the base was bit soggy and will try with half digestive and half gingernuts next time. We also doubled up on the ingredients for the base and glad we did. Will def be making again.

hellsbells77's picture
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I made this for a 60th Birthday Party and it went down very well with the guests, well there wasn't any left anyway! Everyone who tried it commented on how nice it was and asked where I got the recipe from. Really easy to make aswell, it's deffinately a must for any cheesecake lover!

nekisa_b's picture
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this recipe is tooo gooooooddddd. i recommend keeping the door shut for the 2 hours as it makes a great texture. if it smells a bit funky coming out of the oven, dont worry :) the 8 hours in the fridge did it loads of good!

meishhhh's picture

Love love love this recipe! Made it a few times but the last time it kinda stuck to the sides and then cracked!

chalmersa1's picture

I tried making this over the weekend and was really impressed it was absolutely lovely and although it was a little time consuming and having to wait for it to cool down (which can be frustrating when you are dying to try it) it was well worth the wait. I will definately be making it again

meltingsaucepans's picture
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Ridiculously easy to make.

I only had a silicon cake mould so I performed the "switcheroonie" between two plates approximately 20 mins after I removed it from the oven. Perhaps a millimetre of the top was left on the baking parchment, but the sour cream topping covered that up nicely.

Didn't wait the 8 hours - about ten minutes later I was tucking in to a small slice which then became a large slice ;-) O well.

Very creamy and not sickly sweet - a definite winner in my opinion.

rowleyhill's picture

Made this for a "Last Night of the Proms" evening and it was the hit of the dining table. Added some dried Cranberries and a few currents. Will make it again and again.

rowleyhill's picture

Made this for a "Last Night of the Proms" evening and it was the hit of the dining table. Added some dried Cranberries and a few currents. Will make it again and again.

rainyb72's picture
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Very easy and tastes delicious! I added extra to the base and didnt do topping.

rainyb72's picture
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Very easy and tastes delicious! I added extra to the base and didnt do topping.

nelster's picture
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Excellent. I made this without the kitchen gadgets, and managed to use a standard bowl, spatula and old fashioned manual whisk. The process was straight forward, and the cheesecake tasted fantastic! It looked great and had just enough lemon zest and tang and sweetness blended with the cheese. A light and full flavoured cheesecake! This was my first effort / attempt in making a cheesecake, and I am glad I did. My husband and family loved this desert. Well done Good Food the recipe was great and easy to follow - especially on an iphone whilst I was in my kitchen!! Ps if you do have the odd crack in the cake do not worry, the sour cream lemon topping will hide the cracks :)!

rossgarwood's picture
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Amazingly tasty. I didn't use any sour cream at all when making it and doubled up on the base. One thing I will do next time is bake for an extra 5 minutes at 200 and then an extra 5 minutes at 90 as it was a little fluid in the centre but perfect on the outsides.

samwaite's picture
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Brilliant!!!

elizabethaedwards@btinternet.com's picture

Hi KarolasFaves. yes it freezes well because of the high fat content (unlike the make over NY cheesecake which most certainly does not)This is still my favourite cheesecake recipe

karola's picture

I am definitely going to make this - has anyone frozen it? I'm only making it for two people so would like to freeze half. Thank you.

leydenk's picture
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..also left out the lemon zest.. just used lemon juice. This enhanced the vanilla flavour, as is in cheesecakes in New York!

leydenk's picture
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I've made this 3 times now & its been a winner every time!!
This time I cut a few corners as short in time (used cream cheese straight from fridge, & didn't add ingredients gradually.. just chucked them in & whisked), and it still turned out really well. Definitely recommend :-)

louisshots's picture
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p.s. For people like myself with an egg allergy, way to get around it is to buy egg replacer powder from your local health food store (one tablespoon to an egg, so in this case three). And the jobs a good-un.

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