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 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 21-40

  • Binder photo jillie100

    19 February 2008

    jillie100 rated and commented on this recipe

    5 stars

    Yum! Fantastic recipe, with just the right texture, I shall certainly be making this again.

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  • Binder photo Veronica

    23 February 2008

    Veronica rated and commented on this recipe

    5 stars

    I recently made this for a friends birthday and my mother's 60th and everyone loved it - even those who admitted to not being baked cheesecake fans!!!!

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  • Binder photo potokin

    25 February 2008

    potokin rated this recipe

    5 stars

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  • Binder photo Mrs D Carter

    29 February 2008

    Mrs D Carter commented on this recipe

    A lovely cheesecake that never fails to get dinner guests asking for the recipe. Perfect everytime.

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  • Binder photo karen

    18 March 2008

    karen commented on this recipe

    how much vannilla extract do you use i am planning to make this for easter

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  • Binder photo Debsdelight

    24 March 2008

    Debsdelight commented on this recipe

    Saw this as recipe of the week in Good Food Magazine, and decided to make to take to a friends dinnerparty this Easter. Despite the cheesecake being very deep and substantial most of it went - and the remainder taken home with various people. Very successful! Next time I would double the digestive base as the cheesecake was very big and could easily take a deeper base. It was also lighter than I expected. Will make again.

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  • Binder photo ikatie

    28 March 2008

    ikatie commented on this recipe

    Fantastic!!! I too would double the base. The sour cream topping adds a really nice finish to the cake. Simply to die for!

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  • Binder photo Suzanne

    30 March 2008

    Suzanne rated and commented on this recipe

    5 stars

    Made this for friends last night and it went down a storm. We had it with fresh raspberries and a lot of appreciative noises. I did find that it needed a little longer cooking time but otherwise a fail safe recipe.

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  • Binder photo LuluFaye

    04 April 2008

    LuluFaye rated and commented on this recipe

    5 stars

    Certainly tickles my tastebuds! I've made it several times over the years and it hits the spot every time. Seriously moreish.

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  • Binder photo Cnpfriend

    07 April 2008

    Cnpfriend commented on this recipe

    The most delicious baked cheesecake i've ever tasted. Would double the quantity of the base though as just a teeny bit shrewd. A really recipe, i just whacked everything in and whisked, came out beautifully. Not sure how you get the greaseproof off the bottom of the tin before serving though!

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  • Binder photo Prema

    09 April 2008

    Prema commented on this recipe

    After reading all the good reviews i tried this last week. The taste was excellent but i found the cooking time on the recipe was incorrrect - i left it in for a lot longer (at 110 degrees) than was written and still i feel it was slightly undercooked in the middle. Can who has tried this let me know if they have the temperature/timing mastered? Thanks

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  • Binder photo Winks

    09 April 2008

    Winks rated and commented on this recipe

    5 stars

    How annoying - just wrote my review and it got wiped! Made this cheesecake last night - thought there was far too much wobble at the turn the oven off point to ever cook in my fast cooling fan oven and on taking it out to put in the fridge 2 houres later (without topping) had decided it was going to be a failure. However in the morning it had set, admittedly with a cross split in the middle but once the topping was on no one would ever know. Took it to work and it went down very well - cut it into 16 pieces and all were eaten, only two tasters had unfavourable comments one because she doesn't like cheesecake and the other a faddy eater preferred one I made last week - so they don't really count do they?! It was more effort than I usually put into a cake but it was a success and I would recommend it, the texture was spot on.

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  • Binder photo Winks

    09 April 2008

    Winks commented on this recipe

    One more comment - like Cnpfriend I too did not achieve getting the paper off, but at least it protected my pan bottom when cutting as I didn't even manage to get the cake off that! It might have helped if I had been at home with implements to help instead of trying to dish up on my cleared desk!

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  • Binder photo Pete's Fanny

    12 April 2008

    Pete's Fanny rated and commented on this recipe

    5 stars

    Well worth the effort. Have done this a few times now and got asked to make it for a friends christening - praise indeed!

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  • Binder photo Bex

    15 April 2008

    Bex rated and commented on this recipe

    5 stars

    A loveley cheesecake, very impressive and not too tricky to make in spite of all the warnings about over-beating etc. I missed the sugar from the base as I didn't want it too sweet and didn't bother to pre-cook the base, and it didn't seem to harm the end result. This is a recipe I will definitely make again.

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  • Binder photo LuluFaye

    17 April 2008

    LuluFaye commented on this recipe

    This is a stunning cheesecake, utterly delish. Made it several times, its simply heaven on a plate.

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  • Binder photo lynne

    17 April 2008

    lynne commented on this recipe

    made this for the first time when attending a foster group session & everyone had to take a dish in. I used Sainsbury's soft cheese instead of Philadelphia (half the price). There was not a crumb left & several people have since asked for the recipe. Brilliant will definately be making this again. A sure winner.

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  • Binder photo kevin

    25 April 2008

    kevin commented on this recipe

    I found this cheesecake very nice and easy to make and i will be makeing it again and i give this 4 stars

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  • Binder photo Karina D.

    06 May 2008

    Karina D. commented on this recipe

    Love it Love it Love it! It's an easy to follow recipe which gives you confidence in cooking "Wow, did I really make this myself!" The result is spectaculair and your guests will keep asking for more!

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  • Binder photo Badger

    17 May 2008

    Badger rated and commented on this recipe

    5 stars

    Superb result! Guests loved it also my husband who usually does not like cheesecake! Will be a favourite from now on.

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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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