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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  • Binder photo nemo

    29 December 2009

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    31 December 2009

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    01 January 2010

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    02 January 2010

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    14 January 2010

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  • Binder photo davephiluk

    15 January 2010

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  • Binder photo leonachow10

    27 January 2010

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  • Binder photo EllsBells

    07 February 2010

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  • Binder photo Lenita

    13 February 2010

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  • Binder photo Lainey

    26 February 2010

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  • Binder photo Michelle

    09 March 2010

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  • Binder photo Colm Mullin

    14 March 2010

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  • Binder photo Kasia

    21 March 2010

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    26 March 2010

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  • Binder photo Darrell

    29 March 2010

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  • Binder photo nik&co

    04 April 2010

    nik&co rated and commented on this recipe

    5 stars

    Superb! Worth all the work. Made 2 medium cheesecakes instead of one large. Would try halving next time.

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  • Binder photo Anneli

    07 April 2010

    Anneli rated and commented on this recipe

    5 stars

    Excellent recipe. Hard work if you don't have an electric whisk/mixer but still good. Even turned out right after I got the initial oven temps wrong!

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  • Binder photo halla

    07 April 2010

    halla commented on this recipe

    i'm not a cheese cake fan however even i thought this was nice. could do with a thicker layer of yummy scrummy digestive crust.

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  • Binder photo Cilla

    10 April 2010

    Cilla commented on this recipe

    It's a beautiful recipe and I've made it many times for friends here in Italy. I use 3X 250g (or even 2X) Philadelphia and make up the rest with ricotta. I've also played with the timings and temperatures to get it 'right' for me - quite firm (the first time I made it it was much too soft/almost runny). WELL worth the effort and bit of fussing (I always make it by hand with wooden spoon at first and balloon whisk later - never any problems). Thanks!!

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  • Binder photo Lydia Paul

    21 April 2010

    Lydia Paul commented on this recipe

    Wld appreciate if someone can enlighten me..... The recipe states 3 eggs, plus 1 yolk. Does it mean 3 eggs ( egg white together with yolk) plus one additional yolk? I had baked by putting 3 eggs ( 3 egg whites and only 1 yolk), its tasted good.

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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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