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 301-320

  • Binder photo Trish

    12 February 2012

    Trish commented on this recipe

    Awesome. This is the best cheesecake I have ever tried. The sour cream topping is delicious and could be used on most cakes. THANK YOU FOR A BRILLIANT RECEIPE EVERYONE SHOULD MAKE IT YUM,!!!

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  • Binder photo Trish

    12 February 2012

    Trish commented on this recipe

    Awesome. This is the best cheesecake I have ever tried. The sour cream topping is delicious and could be used on most cakes. THANK YOU FOR A BRILLIANT RECEIPE EVERYONE SHOULD MAKE IT YUM,!!!

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  • Binder photo Tania90

    19 February 2012

    Tania90 rated and commented on this recipe

    4 stars

    This recipe did take an awful long time to make but the outcome was great. I was very proud of the lovely cheesecake that came from this. My only two negative points about it are, there's two much lemon flavouring coming through and I personally am not a fan of lemon desserts so I'd add less next time. However my boyfriend loved the amount of lemon in it so I guess it's just personal preference. Secondly, it was a bit too soft so I'd probably bake it for a little bit longer. Other than that it was great and everyone who's tried it loves it!

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  • Binder photo sliva

    28 February 2012

    sliva rated this recipe

    5 stars

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  • Binder photo oOSeYmOuROo

    29 February 2012

    oOSeYmOuROo rated and commented on this recipe

    5 stars

    Cheesecake is pretty damn lush init boi, n dis one was like well bangin init blud dis one woz like qualityyyyy!!!

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  • Binder photo katiepie

    12 March 2012

    katiepie rated and commented on this recipe

    5 stars

    great! best cheese cake EVER.

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  • Binder photo RJolly

    14 March 2012

    RJolly rated and commented on this recipe

    3 stars

    Filling was yummy but there was not enough biscuit base and the sour cream topping ruined it.

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  • Binder photo octobersunshine2009

    17 March 2012

    octobersunshine2009 commented on this recipe

    I invited 8 for supper last night and I prepared this cheesecake the day before. Having read a number of comments, I too doubled the biscuite base, (good advice here). Although I used the lemon and the vanilla extract quantities as recommended, next time I am inclined to increase the quantity to enhance the taste. Similar to other comments , I too found the biscuit base was somewhat 'moist' despite being cooked (as per receipe) and I too found that some of the butter ran out of the tin (yes I did place baking parchment between the tin and the biscuite base) during the second cooking stage. Any ideas why the butter seeped out of the biscuite base, I find this is the same when I make flap jacks and cakes? I am used to making cheesecakes but never cooked one before. This exercise was enjoyable to make, and judging by my guests comments they loved it - they all wanted the receipe. Well done BBC Good Food. Enjoy.

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  • Binder photo looby

    18 March 2012

    looby commented on this recipe

    My son loved this so much he wanted me to open a cheesecake shop next to his business in London. He was deadly serious. You could say it was a success!!

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  • Binder photo looby

    18 March 2012

    looby commented on this recipe

    you've published this recipe twice-one you can freeze and the other you can't. When I freeze it there is always a syrup that seeps through the biscuit base on defrosting. Any ideas why?By the way I'd score 10/10

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  • Binder photo sarah

    09 April 2012

    sarah rated and commented on this recipe

    5 stars

    Amazing! Really good cheesecake. I doubled the amount of biscuits because we prefer a thick base. Tasted great, but I'd say it's almost a lemon cheesecake. Also, don't make my mistake and start making it at 11:30 at night, I didn't get to sleep until 3am. But worth it.

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  • Binder photo zhagan

    10 April 2012

    zhagan rated and commented on this recipe

    5 stars

    Easy to make. Will be making again and again

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  • Binder photo sallylou

    10 April 2012

    sallylou commented on this recipe

    A delicious light cheesecake. I accidentally over cooked it by 45 minutes and it had a lovely texture.

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  • Binder photo britkk5

    11 April 2012

    britkk5 rated and commented on this recipe

    5 stars

    I have made this cheesecake several times, always a complete success! Absolutely love it! My one complaint is that I eat too much of it!

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  • Binder photo Jane S

    12 April 2012

    Jane S commented on this recipe

    Have been using this recipe for a number of years. Absolutely delightful-takes a bit of time but worth it. Decorated with frosted grapes or redcurrants-looks spectacular.

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  • Binder photo Jane S

    12 April 2012

    Jane S rated and commented on this recipe

    5 stars

    Have been making this cheesecake for a number of years. A real winner for special occasions. Decorated with frosted grapes or redcurrants-looks spectacular

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  • Binder photo Zuzicka28

    12 April 2012

    Zuzicka28 commented on this recipe

    This cake is absolutely tasty and creamy and delicious! I had the problem with the base though as it became completely soggy. The cake actually kept on leaking fluid and as I read the other comments I realize that I should have baked it for longer. This was the first time I made a cheescake so will know better next time. There is a mistake in the recipe about the way soured cream is measured and so PLEASE PEOPLE WHO LOOK AFTER THIS SITE AMEND IT PLEASE!!! The baking time is also incorrect!!!

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  • Binder photo Zuzicka28

    12 April 2012

    Zuzicka28 rated and commented on this recipe

    5 stars

    Forgot to rate this!!! Yumy!!! :o)

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  • Binder photo Paula Biss

    14 April 2012

    Paula Biss commented on this recipe

    When can you freeze it and for how long please?

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  • Binder photo dee

    15 April 2012

    dee rated and commented on this recipe

    5 stars

    I don't eat cheesecake, but Hubby said it was the best he has had. So in my eyes this is top rated.

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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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