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 61-80

  • Binder photo Claire's

    24 November 2008

    Claire's rated and commented on this recipe

    5 stars

    This is the most amazing cheesecake I've had and I am an expert! It's creamy and delicately flavoured with vanilla. The only oddity with it is that I followed the recipe exactly yet ended up with enough mixture to fill 2 of the recommended sized tins so we had 2 cheesecakes! Try it. It's out of this world.

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  • Binder photo Sam

    03 December 2008

    Sam commented on this recipe

    Yum Yum its sooooooo tasty!!!

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  • Binder photo Gemma

    08 December 2008

    Gemma commented on this recipe

    Fantastic, topped mine with plain and white chocolate profiteroles it looked amazing even if i do say myself!!

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  • Binder photo PaulArt

    18 December 2008

    PaulArt rated and commented on this recipe

    5 stars

    Best cheesecake recipe ever. Went down a treat at our family get together.

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  • Binder photo Tatjana

    31 December 2008

    Tatjana rated this recipe

    5 stars

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  • Binder photo Dima

    09 January 2009

    Dima rated and commented on this recipe

    5 stars

    The best cheesecake I have ever made. A bit tricky while baking, be carefull not to over bake it or the top will crack!

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  • Binder photo Julie

    11 January 2009

    Julie rated and commented on this recipe

    5 stars

    Excellent recipe which I have used on several times. I usually cook it for about 10 minutes longer than suggested. It also seems to freeze well.

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  • Binder photo Travis

    21 January 2009

    Travis rated this recipe

    5 stars

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  • Binder photo Elizabeth

    31 January 2009

    Elizabeth commented on this recipe

    Seems a good recipe, will let you know how it turns out. I love making cheesecakes and this one looks delicious/

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  • Binder photo Mum-of-four

    11 February 2009

    Mum-of-four commented on this recipe

    Great recipe although I think the soured cream topping is probably a little OTT. I love cheesecakes sooo much that I think it's a sin to spoil the divine taste with a base, so, I never do! The result? Sheer, unadulterated heaven!

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  • Binder photo Bee

    12 February 2009

    Bee commented on this recipe

    Great cheesecake recipe, although it suggests that you cook the base in the saucepan, then leave it on a wire rack, then it never mentions the base again!? I press it into the tin, then bake it in the oven for 10 mins then leave it in the tin. It's also really nice without the vanilla essence, even more cheesy. Easy to do as well.

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  • Binder photo Thor-Dale Elsson

    16 February 2009

    Thor-Dale Elsson rated and commented on this recipe

    5 stars

    Superb! Just made this yesterday and sampled it today - it is the best ever! The missus loved it too (and she doesn't do cheesecake!)

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  • Binder photo SamanthaH

    18 February 2009

    SamanthaH rated and commented on this recipe

    5 stars

    I modified this recipe a little bit based on what I had in my kitchen. I omitted the lemon and instead of sour cream I used creme fraiche. I also used seeds from a vanilla pod instead of extract, which gave it such an incredible flavour. It's sticky and a bit fussy (they make it look so easy on cooking shows) but it's worth it. It's a cake that would make my family in New York proud :D

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  • Binder photo Surya

    18 February 2009

    Surya rated and commented on this recipe

    5 stars

    I have made this a few times and it has come out great every time. I cut down the topping ingredients by a third and its fab. Dinner guesta have been very impressed. I served it with a rasberry and blueberry sauce made by cooknig down the fruit till it becomes liquid but stll has some bits left in it. Add suger to taste.

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  • Binder photo ElaineJ

    18 February 2009

    ElaineJ rated and commented on this recipe

    5 stars

    Made this for Valentine's Day as my fella loves New York Cheesecake - we weren't disappointed!! Didn't put sugar in the base, used 1 low fat philli & didn't add the topping (as I'm type 1 diabetic) Perfect!!

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  • Binder photo vInDyA

    21 February 2009

    vInDyA commented on this recipe

    Could somebody please tell me what is digestive biscuit? Is there any normal biscuit to use as a substitute? Coz, I don't think that there's digestive biscuit in where I live.

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  • Binder photo Pip-a-doodle

    07 March 2009

    Pip-a-doodle rated and commented on this recipe

    5 stars

    What a superb recipe! Made this for a dinner party and then friends could not make it. Thought that we would have a problem shifting the whole cake - how wrong was I. Just like those served in the New York Diners. Will be making this time and time again.

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  • Binder photo Kim

    10 March 2009

    Kim commented on this recipe

    I am going to give this one a go as the comments are all great and it sounds delicious, my daughter loves NY cheesecake from not just any old high St store ! I have no electric mixer so would welcome any comments on the success without one!! Thanks

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  • Binder photo MrsMJM

    14 March 2009

    MrsMJM rated and commented on this recipe

    5 stars

    This is a great cheesecake. I'm always wanting to have slice before its properly chilled. Yummy

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  • Binder photo Jan

    19 March 2009

    Jan rated and commented on this recipe

    5 stars

    This has become my signature dish in the village I live in! Fab,fab,fab.

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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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