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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louisshots's picture
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This recipe is the best Cheesecake recipe i've ever come across.

But if you want the quiet life, don't make it for too many family and friends or even acquaintances because you'll get requests! ;)

loveya64's picture

just made this for the first time and it came out great! I found the cooking time nowhere near long enough though, so left mine in longer.

ellicopter's picture
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Just incredible! I even bodged it by forgetting to by the 3rd phili tub, still turned out stunning!!

ellicopter's picture
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Just incredible!

sofiewood's picture
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This is the best cheesecake recipe I've come across - easy recipe to follow and perfect results each time.
I like to make a bit of a fruit sauce to accompany this - blueberries or raspberries work best. Place the blueberries or raspberry in a small pan with a splash of water and some sugar (I normally just start with a teaspoon to start and taste as I go), gently heat squishing the fruit down with the back of a spoon - only takes a couple of minutes - then pass through a sieve to get a nice smooth sauce. Drizzle over "artistically" :) when serving the cheesecake.
Yum, yum!

filx96's picture

Have baked this cheese cake twice this week! It's so easy and yummy. can't go wrong :)

hollyswann's picture
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Like others I just used a spoon instead of a paddle in a mixer, and then just used an electric whisk and it seemed to turn out fine. Also chose not to add the lemon, as I prefer it without and didn't seem to make any difference.

It did however seem to take over twice as long as it said it should, despite only making half the recipe and using a smaller tin, but in the end I had a lovely creamy cheesecake that wasn't too sweet, and it was well worth the going back-and-forth to the oven on so many occasions!

Served with a strawberry sauce and it went down a treat! Lasted several days as well without the base going soft, which was an added bonus:) Lovely lovely lovely!

hollyswann's picture
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Like others I just used a spoon instead of a paddle in a mixer, and then just used an electric whisk and it seemed to turn out fine. Also chose not to add the lemon, as I prefer it without and didn't seem to make any difference.

It did however seem to take over twice as long as it said it should, despite only making half the recipe and using a smaller tin, but in the end I had a lovely creamy cheesecake that wasn't too sweet, and it was well worth the going back-and-forth to the oven on so many occasions!

Served with a strawberry sauce and it went down a treat! Lasted several days as well without the base going soft, which was an added bonus:) Lovely lovely lovely!

depheaddw's picture
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I made this for my husband's leaving party. There were 70 guests and news soon got round about the cheesecake. Needless to say that it vanished before the rest of the desserts. They didn't seem to notice the soggy base.

depheaddw's picture
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This recipe is sooo good that my son wants me to bake this for his new bar/grill in London but I have the same problem as Manxmaid-the base becomes soggy every time I bake it. Can someone please tell me how I can stop this. Does the recipe suggest too much sugar-other cheesecakes have 150gms sugar max.

billers1990's picture
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Have made this cheesecake a dozen times now, always with great results! I currently live in France so have to use creme fraiche instead of sour cream (which is much harder to find) and it works perfectly well. I was wondering, can this cake be frozen? And if so, at which point in the recipe?

shellanddom's picture
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I love this recipe, brilliant results every time. I like others prefer a thicker biscuit base, so I use 225g biscuit and 100g butter, which seems to work very well for me. I've made it at least a dozen times now and everyone who tries it truly loves it.

I have been brave today and tried this recipe with the new chocolate Philadelphia. I didn't add much sugar as the choc philly is quite sweet already. We'll be tasting it tomorrow after it's had time to chill overnight. Fingers crossed, I'll let you know how it comes out.

gmurdy's picture
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I left the sour cream topping out. This cake was amazing. Everyone who tried this loved it. Cant wait to try this again. T5

happycook85's picture
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Wow wow wow. Takes a bit of time but oh my goodness it is to DIE FOR! Serve with whipped cream or icecream for a nom nom feeling.

caron0505's picture
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This is almost the same recipe as one I had in a very old recipe book that sadly got lost! Thanks. It's the best and only cheesecake recipe I ever use. You can vary the flavours too without changing the basic recipe

jepeppe's picture
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This is my favourite cheese cake and wanted to try to make it at home....no one believed I actually did it my self........Excellent recipe, You can try it with "Ricotta cheese" very easy and simple to follow......Great recipe!!!!!

bettsysgirl's picture
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Thanks for the recipe - was told about this "New York Cheesecake" by my new partner who adores it. Googled, found this one first, hooked on the website and the amazing recipes. Made the cake - he took it to work - now I have ardent fans who have put in orders - Oh no what I have done !!

Honestly thanks again.

bettsysgirl's picture
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Thanks for the recipe - was told about this "New York Cheesecake" by my new partner who adores it. Googled, found this one first, hooked on the website and the amazing recipes. Made the cake - he took it to work - now I have ardent fans who have put in orders - Oh no what I have done !!

Honestly thanks again.

bakewelljack's picture

i make this cheese cake twice a week for work to its one of our best sellers . its a messy cake to make on first attempt i found but gets easier . its a great tasting cheese cake and better than bought ones by far i love it ! when i first started making it a few times i found i kept getting deep cracks didnt affect taste of cheese cake just the look u can cover with a topping to hide . but i have now cracked it lol . cracking can be stopped in two ways i have found .1 make sure u butter the sides of tin when u pour in mixture and 2 most important do not over whisk which was what i did wrong and u will have a perfect cheese cake !

astonok's picture
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LITERALLY THE BEST CHEESE CAKE IVE EVER EATEN IN MY ENTIRE LIFE.
ive made it a couple of times and it has always turned out
i love the sour cream topping, dont be turned off, it really adds to it and is totally worth it (my dad says its his faveourite part)
i have made a couple of changes
i used 2 tubs of low fat philly, and a tub of raspberry and cream yogurt, i also used egg replacements one time and it worked fine.
i make the base a little thicker and also extend the cooking time
i have made alterations when experimenting
i made a raspberry and white chocolate, but HAD to etend the cooking time about 30 mins, but turned out amazing
thank you so much for this recipe its so amazing

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