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 201-220

  • Binder photo Shirley

    15 December 2010

    Shirley commented on this recipe

    Could this be baked in a tinfoil and frozen?

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  • Binder photo Philip

    16 December 2010

    Philip rated and commented on this recipe

    5 stars

    Absolutely amazing! ive made this a few times now and everyone loves it. I swap half of the digestive biscuits for ginger biscuits as this makes the base slightly crunchier but I dont add the lemon zest. 2 massive thumbs up!

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  • Binder photo Mrsjo

    17 December 2010

    Mrsjo rated and commented on this recipe

    5 stars

    This really is THE ULTIMATE CHEESECAKE RECIPE! Its easy to make and tastes amazing every time.

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  • Binder photo Ripley

    19 December 2010

    Ripley rated and commented on this recipe

    5 stars

    Cheesecake doesn't get any better than this. Awesome recipe.

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  • Binder photo O'Shea-West

    29 December 2010

    O'Shea-West commented on this recipe

    The sour cream topping is wierd and leaves a funny taste in the mouth, without it the cake is lovely.

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  • Binder photo Fuzzypeg

    31 December 2010

    Fuzzypeg commented on this recipe

    Wonderful cheesecake which everyone loved but I also had the same problem as Manxmaid above 'with the biscuit base being soggy after refrigerating, which made it difficult to remove from the base of the tin - despite the baking parchment'. I'm going to try it again this weekend with more digestive biscuits -maybe 200g to 100g of butter.

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  • Binder photo Fuzzypeg

    03 January 2011

    Fuzzypeg rated and commented on this recipe

    5 stars

    Made the cheescake again with 100g butter to 200g of digestive biscuits and the base was perfect this time. I used Tesco value full fat cheese and the results were perfect at a fraction of the price.

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  • Binder photo afromal

    03 January 2011

    afromal rated this recipe

    4 stars

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  • Binder photo sarah_g

    09 January 2011

    sarah_g rated and commented on this recipe

    5 stars

    Absolutely delicious. Made this for my family on Christmas day at my brothers request, and they were all very impressed!! I didn't bother with the topping because I ran out of time and it was still fab. Made it again today for my uni housemates. Will try it with the topping eventually!

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  • Binder photo janet

    11 January 2011

    janet commented on this recipe

    made this cheesecake for christmas day and took left overs to my sisiters on boxing day. It is one of the nicest recipes i have ever come across. I put real vanilla seeds in instead of extract and didn't bother with the sour cream and lemon on top but served it with a blueberry sauce. will be making it again and again and again

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  • Binder photo Paganini

    13 January 2011

    Paganini commented on this recipe

    Have made this several times and is always first dessert to go. Was making it late one night last week for BBQ next day and accidently added 1tsp of almond oil instead of vanilla - well I did say it was late at night - and was horrified cos I don't like almond flavoured stuff. Decided to bluff it out, but didn't need to cos it was still everyones favourite and had loads of comments on the 'unusual but gorgeous flavour' ;)

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  • Binder photo delight

    14 January 2011

    delight commented on this recipe

    Hi people. I'm really tempted to make this on the weekend and i'm still at the learning stage of cooking lol. It sounds easy but the one bit i didn't quite get ( i may sound stupid but i am a dummy cook) at the beginning of the recipe it says to put the crust in the tin and cook which is fine. After it's told you to do the cream filling it says to butter a tin and the cream filling. I don't get it did they write it wrong and shouldn't the cream filling go on top of the cooked crust. It sounds like you do it seperatly by reading it. Sorry to sound so thick.

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  • Binder photo ickle_L

    15 January 2011

    ickle_L rated and commented on this recipe

    5 stars

    i made this a couple of weeks ago and it is AMAZING!!! very tasty and easy to make, will definatly be making it again YUM YUM!

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  • Binder photo hessey1979

    17 January 2011

    hessey1979 rated and commented on this recipe

    5 stars

    Wow, wow, wow, wow, wow! I served this up for a 'Come Dine With Me' style evening and it was so good that no-one believed that I made it myself! The only slightly negative comment (from my husband - thanks for the loyalty!) was that the base was a bit thin - as others have previously commented, so I think next time (and there definately will be a next time) I will make it with the same amount of butter but more biscuits.

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  • Binder photo LisaW85

    23 January 2011

    LisaW85 commented on this recipe

    I don't have a food mixer, is it still possible to make it?

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  • Binder photo tashynadarling

    05 February 2011

    tashynadarling rated and commented on this recipe

    5 stars

    Everyone who tried it, loves it, and has become a regular.

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  • Binder photo moniaolo

    08 February 2011

    moniaolo rated and commented on this recipe

    5 stars

    Best cheescake ever! Sooo delicious. I agree with others, base little soggy & needs more bisquits. Next time I will add 50% more bisquits & no suggar + same amount of butter.

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  • Binder photo Princess Becky

    13 February 2011

    Princess Becky rated and commented on this recipe

    5 stars

    Made this cheesecake this weekend. My first attempt at ever making one so I was a little worried when reading the instructions. However Operartion Cheesecake was 100% successful. This cake is actually really easy to make and the taste is to die for!! Will be making this again.

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  • Binder photo Angeliki

    14 February 2011

    Angeliki rated this recipe

    5 stars

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  • Binder photo Jenn's File

    18 February 2011

    Jenn's File commented on this recipe

    Thinking of doing this this weekend. Would it go well with a Gingernut biscuit base or should I stick to digestives? Thanks.

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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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