New York Cheesecake
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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 11g, carbohydrate 37g, fat 41 g, saturated fat 24g, fibre 1g, sugar 25g, salt 1.04 g

Recipe from Good Food magazine, July 2004.

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Latest comments and suggestions

Results 121-140

  • Binder photo Samantha79

    29 September 2009

    Samantha79 rated and commented on this recipe

    5 stars

    This was my first ever attempt at making a cheescake and I was worried as the recipe looked complicated, However it was simple to make and the end result was amazing!! the tastiest cheesecake ever. My boyfriend and friends all loved it too, The only part of the recipe I left out was the lemon zest and I also left off the topping and didn't think it needed it. I did add some mixed berries to the top. Will be making another for a dinner party soon and will be using hobnobs for the base!

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  • Binder photo Zot the Bot

    30 September 2009

    Zot the Bot rated and commented on this recipe

    5 stars

    WOW WOW WOW best receipe I've tried, this is delicious. I made a coulis to go with it and it was just fab. My hubby took a slice with him to golf to eat at the half way point, now I have people asking for their own slice. I make one every other month just for them!

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  • Binder photo Waddy

    02 October 2009

    Waddy commented on this recipe

    I tried this recipe a few years ago as i had never made cheese cake before, although it can sound quite daunting to do it was not as difficult as i thought. once made i left it till the next day to try it and was not disappointed needless to say it did not last long and is a winner every time, definitely worth the effort and as with any cake far better than shop bought.

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  • Binder photo Waddy

    02 October 2009

    Waddy commented on this recipe

    no i did not change any ingredients, just followed every detail in the magazine [which i still have]. it was no special occasion if i see i recipe i like the look of i will have a go at making it and as this looked so scrummy how could anyone resist. i don't think you need a special occasion for any cake,pudding,or dinner if it takes your fancy just eat it. i did once put blackcurrants on top once which was nice but to be honest when food is this good it dosent need anything else.

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  • Binder photo bakingwithsugar

    05 October 2009

    bakingwithsugar commented on this recipe

    Can someone please tell me what 85 ml butter is in grams? or do i measure this after the butter had melted. completly clueless about the base - i either get it really crumbly or rock hard!!! thanks :-)

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  • Binder photo RichieRich

    12 October 2009

    RichieRich commented on this recipe

    Wow,what a wicked cheesecake.I made this yesterday for my parents and grandparents and they were amazed at how good it was.Put the local Cheesecake Factory shop to shame.It was amazing,shall be doing this little beaute again.

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  • Binder photo suzanne

    16 October 2009

    suzanne commented on this recipe

    This cheesecake is a real winner. Have made it many times and it never fails. I don't use the sour cream topping because I like to make it slightly different each time. My favourite is to serve it with a caramel topping and caramelised pecan nuts...delicious...everyone will want the recipe!

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  • Binder photo Cookin'mama

    16 October 2009

    Cookin'mama rated and commented on this recipe

    4 stars

    Baked this version the other day, it has a classic new york cheesecake flavour, but would recommend cooking for a little longer at a lower heat rather than blast it with heat then cool as it was a bit stodgie in the centre but very tasty.

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  • Binder photo Jamesy

    23 October 2009

    Jamesy commented on this recipe

    Researched all cheesecakes on line and thought id give this one a whirl.. i unfortunately forgot to turn the receipe page over for the 'topping' doh!! .. and thought id just bung it all in together in the oven.. although it did sink slightly in the middle, i left it to cook for longer as i realised my mistake with topping - as this should have gone on separately AFTER i'd cooked the cheesecake, nevertheless the outcome was simply stunning.. the taste... mmm just divine. I will however, perhaps leave out the lemon next time and although it was only a subtle taste.. it well overpowered the vanilla which i couldnt taste at all.. The butter base was quite oily when chilled and i did increase the base contents as i prefer a thicker crust. Definately pricey for all the ingredients so would only make as special treats.. and when not on a diet!! lol :-0))

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  • Binder photo Jamesy

    23 October 2009

    Jamesy rated this recipe

    5 stars

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  • Binder photo Maria

    23 October 2009

    Maria rated and commented on this recipe

    4 stars

    My first attempt at this cheesecake and it came out yummy, even though I made a mistake and added more creme fraiche than I should have. It was long winded and a bit of guess work at times (I thought the recipe could have been a bit more detailed) but...what a result! Not sure I will make it again soon though... it is sooooo moreish! ;-)

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  • Binder photo Shell

    25 October 2009

    Shell rated and commented on this recipe

    5 stars

    GORGEOUS! 1st time I have made this and it was quite easy to make, although I made the mistake of not reading the whole method and comments before I made it! Definitely agree with previous comments about doubling the biscuit mixture. Would also suggest you make it the day before you want to eat it. I made it late afternoon hoping to have it for pudding after our evening meal, sadly I had to disapoint the children by telling them it wasn't ready :( However we've all had some today and really loved it. Incredibly smooth, light and totally delicious. This is definitely on the list to make again :) PS. part 3 of the method is a little confusing, I ignored the part about measuring 200 ml after adding 284ml of sour cream and it came out perfectly. ENJOY!

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  • Binder photo littleglove

    11 November 2009

    littleglove rated this recipe

    5 stars

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  • Binder photo Nessa64

    07 December 2009

    Nessa64 rated and commented on this recipe

    5 stars

    LOVED this recipe. Made it on a Friday night so it had plenty of time to bake, cool and then chill ready for a Saturday night feast. Everyone loved it. I made a raspberry coulis to go with it (kept it nice and tart, so it cut through the sweetness of the cheesecake) and it went really well. Will be making this again and again, as it was wonderful. Well worth the effort!

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  • Binder photo tinkerbell

    11 December 2009

    tinkerbell rated and commented on this recipe

    5 stars

    I recently made this cheesecake and it was fantastic.Next time I would make more biscuit base. I was wondering if I could add Baileys to this recipe, not sure how much to use and if it would work.

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  • Binder photo Jameslondon98

    17 December 2009

    Jameslondon98 rated and commented on this recipe

    5 stars

    Fairly easy to make if you follow instructions carefully. The best cheesecake ever know to man. To die for!!

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  • Binder photo squeaky

    17 December 2009

    squeaky rated and commented on this recipe

    5 stars

    This is an amazing recipe and has become a staple at our house at Christmas time

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  • Binder photo bezzybee

    22 December 2009

    bezzybee rated and commented on this recipe

    5 stars

    Amazing - family and friends won't eat shop bought cheesecake since my boyfriend and I made them this :D

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  • Binder photo Sam Lippiatt

    26 December 2009

    Sam Lippiatt rated this recipe

    5 stars

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  • Binder photo Maggie

    27 December 2009

    Maggie rated this recipe

    5 stars

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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 11g, carbohydrate 37g, fat 41 g, saturated fat 24g, fibre 1g, sugar 25g, salt 1.04 g

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