New York Cheesecake

Recipe uploaded by

Good Food

78 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

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, salt 1.04 g

'This was so smooth, clean tasting and downright decadent. I will definitely do this again - it's one of the very few cooked cheesecakes I've eaten that wasn't dry and where the lemon flavour balance was perfect.'

Latest comments and suggestions

Results 41-60

• Badger

  17 May 2008

  Badger rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• siobhanb

  18 May 2008

  siobhanb rated and commented on this recipe

  

  absolutely gorgeous. always do it for birthdays, usually serve it with fruit salad. quite indulgent but really worth it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carameltopping

  19 May 2008

  carameltopping commented on this recipe

  Have made this cheesecake twice now, and loved it, everyone was really impressed. I followed the recipe to the letter but on both occassions the base was soggy, can anyone tell me why this is. other than that it was perfect.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katie Beards

  26 May 2008

  Katie Beards rated and commented on this recipe

  

  This cheesecake it is to die for. I did cut down the recipe for a smaller tin and it still worked really well. The only downside is the amount of vanilla extract is not specified so I had to guess and put a teaspoon in (although I used a vanilla extract it's not the really expensive stuff and is not very strong). I also had to extend the cooking time to 35mins at 130 degrees (gas oven). Highly recommnended.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• NickGB

  08 June 2008

  NickGB rated and commented on this recipe

  

  When I looked at the ingredients and quantities I was a little sceptical but actually it's an excellent recipe. The result is soft and creamy not thick and stodgy. It has a lovely sharpness too it, unlike so many of those horribly sweet shop-bought cheescakes. This is definitely being added to my book of favourite recipies. I cannot recommend it highly enough.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rony_llewellyn

  19 June 2008

  Rony_llewellyn commented on this recipe

  Fantastic recipe! I made it for my mum on mothers day and I've never seen her so impressed!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• louisthelips

  21 June 2008

  louisthelips rated and commented on this recipe

  

  Like many others I am not a fan of cheesecake,but this recipe appealed for some reason and it was the best, light but dense, sweet but sharp - it should'nt be delicious but it is, so nice!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Seb

  30 June 2008

  Seb rated and commented on this recipe

  

  I doubled the base biscuits but not the butter & sugar which did away with the slight soggy base which could happen, especially if you don't take the greaseproof paper off as soon as you can. I removed the greaseproof paper once cooking time had been completed and had cooled to room temperature. Then I refrigerated. I used only 800g soft cheese which worked out fine. The first cheesecake I used 1/2 lemon juice in the cake and when preparing the topping I used the remaining sour cream in the 284ml carton (the second tub of sour cream not used) with sugar and lemon - so it was not so thick - which was prefered. I tried a second cheesecake without the lemon and made a raspberry sauce which was drizzled on one corner of each portion. The top had been decoratively sprinkled with icing sugar. (Doiley placed over the top and icing sugar sprinkled ontop of this). Easy recipe to follow and make with so much potential for different finishes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peoplestealmycakes

  14 July 2008

  Peoplestealmycakes commented on this recipe

  Fantastic recipe in fact the one I had was stolen and eaten by others who said"it was wonderful and we don't feel guilty"

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alliekkc

  13 August 2008

  alliekkc rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Harryem

  29 August 2008

  Harryem rated and commented on this recipe

  

  I hadn't cooked a cheesecake for years, but used this recipe for a friend's BBQ party. Modified the recipe to use gluten free biscuit and flour products. I agree with the comments about needing a longer cooking time although I cooked it in a smaller diameter but mich deeper cake tin than recommended. I had already cut a disc out of teflon sheet, so no problems with greaseproof paper. Used a thick blueberry jam with additional fresh blueberries for the topping. It was a great success, and the coeliacs among the guests could enjoy some cheesecake. The "deep" style worked incredibly well. Definately will be a "stock recipe" for me.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• patriciah

  31 August 2008

  patriciah commented on this recipe

  I also tried this as a marble cheese cake. i mixed cocoa powder with half the cheesecake filling and it was lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MissTaken

  31 August 2008

  MissTaken rated and commented on this recipe

  

  I and my friends all loved this! Was fun to make although a lot of arm power is needed if you don't have the electric gadgets. But at least I could fool myself into believing i'd worked off enough cals for a slice!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tweedletwo

  10 September 2008

  tweedletwo rated and commented on this recipe

  

  absolutely amazing - made with tofutti but so so so good

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Debs

  24 September 2008

  Debs commented on this recipe

  This cheesecake is fab, but you must be patient!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lulu

  15 October 2008

  Lulu rated and commented on this recipe

  

  Encouraged by all the positive feedback I made this recipe for a recent dinner party and WOW. Light, velvety texture and not too sweet. Very rich though so I suggest serving your guests with a thin slice to start with. Like others I wanted a thicker base so used 200g digestives, 100g butter but kept to 1 tablespoon sugar and this worked v.well. I served it with fresh rasps and a sharp raspberry coulis- very attractive on the plate and complimented the cheescake. I had a wedge left over so popped it in the freezer- yet to see if it works. Bon appetite!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joecardew

  23 October 2008

  joecardew commented on this recipe

  In the method it seems to be a bit confused: "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)." Does this mean that you are adding 484ml of sour cream to the recipe not just 284ml? Can somebody clear this up for me?!?!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cheesecakelover

  09 November 2008

  cheesecakelover rated and commented on this recipe

  

  Absolutely amazing!! This is by far the best cheesecake recipe I have ever found.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• heather came

  12 November 2008

  heather came commented on this recipe

  Can I freeze this cheesecake?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joey

  13 November 2008

  Joey rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2869/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE CRUST

• 85ml 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 pack full fat soft cheese (Philadelphia is good)
• 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 12

Preparation and cooking times

Ingredients

FOR THE CRUST

• 85ml 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 pack full fat soft cheese (Philadelphia is good)
• 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

Per slice (of 12)

549 kcalories, protein 11g, carbohydrate 37g, fat 41 g, saturated fat 24g, fibre 1g, salt 1.04 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk