New York Cheesecake
See this recipe step by step

New York Cheesecake

This authentic creamy dessert will add a taste of New York to any dining table

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Total time

Takes 1 hr 30 plus 2 hours cooling + chilling

Freezable

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.
Try

Keep everything at room temperature

Keep everything at room temperature. To avoid lumps and ensure even mixing without over-beating, it is essential to have the soft cheese at room temperature before starting. Ideally, let it come to room temperature in its pack for 2 hours. If you're short of time, cut the soft cheese into chunks and leave to soften for 1 hour. It also helps to have a tabletop mixer with a powerful motor. But if you don't have one, a hand-held mixer works fine.

Mixing the ingredients

The way you blend the ingredients is crucial: under-beating can lead to a lumpy mixture, over-beating can whip in too much air. This can result in uneven cooking, bubbles, and cracking.

Per slice (of 12)

549 kcalories, protein 11.0g, carbohydrate 37.0g, fat 41.0 g, saturated fat 24.0g, fibre 1.0g, sugar 25.0g, salt 1.04 g

Recipe from Good Food magazine, July 2004.

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Latest comments and suggestions

Results 101-120

  • Binder photo Amanda

    01 July 2009

    Amanda commented on this recipe

    My husband is a huge cheesecake lover, and having travelled to the USA on many occasions, sampling cheescakes as he goes, reckons he is quite an expert! This recipe however not only competes with the best, but possibly tops the lot! I have made it on many occasions, offering various toppings or just as it comes. A huge hit every time. 5 gold stars !!!

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  • Binder photo vickstar

    04 July 2009

    vickstar rated and commented on this recipe

    5 stars

    Loved it the was really will make again.

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  • Binder photo Mrs_Nunney

    04 July 2009

    Mrs_Nunney commented on this recipe

    I'm not a cheesecake fan nor is my husband but we both loved it. Yum, yum.

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  • Binder photo PanClanger

    07 July 2009

    PanClanger rated and commented on this recipe

    4 stars

    A fantastic cheesecake recipe - works perfectly! Next time I make it I'll leave out the lemon zest which for me makes it a little too lemony...to my mind, a good NY cheesecake should be vanilla.

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  • Binder photo Claire

    14 July 2009

    Claire rated and commented on this recipe

    5 stars

    Delicious. Perfect in everyway. I doubled up on the biscuit base (without changing the quantity of butter) and skipped the topping, instead serving with fresh strawberries and vanilla icecream. I have made it a few times now and people can never quite believe that it is not shop bought!

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  • Binder photo patrick

    21 July 2009

    patrick rated and commented on this recipe

    5 stars

    Brilliant. Great flavour, but less firm than I anticipated.

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  • Binder photo Lilianlens

    23 July 2009

    Lilianlens rated and commented on this recipe

    5 stars

    We loved this cheesecake. Added just a little more lemon juice and zest. Put fresh strawberries on top of the second one I made.

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  • Binder photo Michelle's

    29 July 2009

    Michelle's commented on this recipe

    This is the best cheesecake recipe I have ever made!!! Its is Yummy, went down a treat with friends!!! Made it twice now and added more lemon juice & zest the second time and it was divine!!!!

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  • Binder photo HollyWoozle

    01 August 2009

    HollyWoozle rated and commented on this recipe

    5 stars

    This cheesecake is the best ever but I always leave off the soured cream topping as it is unnecessary! Try using chocolate digestives instead of plain. :)

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  • Binder photo Kim Glanville

    08 August 2009

    Kim Glanville commented on this recipe

    I cannot comment on taste -but just want to say to anyone who is about to make this cheesecake that the 1.5 hours and 2 hours cooking and chilling time is not correct as stated at the top of this page. I had prepared and put in the oven my cheesecake, although, reading on, noticed that it then mentioned a further 8 hours cooling in the fridge - time I had not anticipated when I have made this for a dinner today! Needless to say, I've had to purchase one now, and the cheesecake currently in the oven, will have to be used for another day! Moral of the story - Don't believe everything you read and make sure you scroll down the entire page and read the full method before starting!

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  • Binder photo LV20000

    10 August 2009

    LV20000 rated this recipe

    5 stars

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  • Binder photo Paganini

    12 August 2009

    Paganini rated and commented on this recipe

    5 stars

    Best cheesecake recipe ever. Was told by guest at BBQ it was made for that restaurants regularly charge at least £4 a slice for something similar, but not so good (as he polished off his third slice!). Deceptively light and nicely lemony. Definitely added to repertoire.

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  • Binder photo bebe

    13 August 2009

    bebe commented on this recipe

    I did a low cal version of this cheesecake. I basically cut the whole recipe by 1/3 (so not as deep as the one in the pic and only served about 8) and replaced the biscuits with light digestives, the cream cheese with extra low fat cream cheese, and the sour cream with low fat creme fraiche. i used slightly less sugar and low fat marg in the base and no extra sugar. instead of the sour cream topping i did a lemon curd one (just melted lemon curd down a bit with some extra lemon juice and poured over the top). I wasn't sure how well this would turn out but it was excellent! really creamy but light and fluffy too - and the lemon curd topping gave it a real tang. i've not tried the recipe as written but if the low fat version is this good i see no reason to! original recipe: 549 cals per slice low fat version: 207 cals per slice (not inc. lemon curd topping)

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  • Binder photo KZ Fozzy

    10 September 2009

    KZ Fozzy commented on this recipe

    I would definitely suggest to cool it with the oven door shut - I left mine open, and it was just a tad too creamy next day. However, my hubby suggested taking up cheesecake-baking as a profession after he tasted this one. Great recipe! I will try the low-cal version from bebe next.

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  • Binder photo Plee

    16 September 2009

    Plee rated and commented on this recipe

    5 stars

    This is the best cheesecake ever. I used the lemon and left the oven door closed after baking, it had a wonderful texture and flavour. My daughter and her friends loved it.

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  • Binder photo emmahuntley

    21 September 2009

    emmahuntley commented on this recipe

    has anyone made this using mascarpone?

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  • Binder photo Huroxoz

    21 September 2009

    Huroxoz rated and commented on this recipe

    5 stars

    Simply gorgeous! Finally found the perfect cheesecake recipe - taste and texture cannot be eaten (I left the oven door slightly open during cooling). The sour cream topping is delicious, but I also served it with fresh strawberries in a raspberry coulis for a bit of colour. Mindblowingly yum!

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  • Binder photo Piglet

    22 September 2009

    Piglet rated and commented on this recipe

    5 stars

    Brilliant - a real crowd pleaser.

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  • Binder photo My_calcifer

    25 September 2009

    My_calcifer commented on this recipe

    Fab! Really creamy! I like my cheesecake very lemony so put a little extra squeeze of lemon in but apartfrom that I followed the recipe exactly! Served with a tarte raspberry sauce and a small scoop of luxury vanilla icecream! Fantastic! Also you can buy a hand held electric mixer for £4.99 from wilkinsons (UK) definatley worth it!

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  • Binder photo Hungray

    28 September 2009

    Hungray commented on this recipe

    Tried this recipe last month after having a total disaster with another (no-bake) cheesecake recipe which ended up in the bin. This one wins the award!! Truly fabulous. My first attempt had amazing results. My daughter and I were slightly confused when following the recipe but apart from that, it's sooo worth trying. I absolutely loved the sour cream topping...my mother-in-law said it was the best she'd ever had!!!

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Total time

Takes 1 hr 30 plus 2 hours cooling + chilling

Freezable

Simply the best ever

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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Per slice (of 12)

549 kcalories, protein 11.0g, carbohydrate 37.0g, fat 41.0 g, saturated fat 24.0g, fibre 1.0g, sugar 25.0g, salt 1.04 g

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