New York Cheesecake

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Good Food

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Recipe by Good Food

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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 81-100

• Jan

  19 March 2009

  Jan rated and commented on this recipe

  

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

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• Debs102

  22 March 2009

  Debs102 commented on this recipe

  I've never made a cheesecake before but decided to try this recipe as is sounded so good! It tastes absolutely gorgeous. Really light and creamy. After reading some of the other ratings I decided to increase my base ingredients and used 200g digestive biscuits and 100g of butter and I had no problems with the base being soggy. I also increased the baking time by ten minutes. My cheesecake did crack slightly whilst cooling but after spreading the sour cream topping over you couldn't notice and it make no difference whatsoever to the absolutely wonderful taste. Will definitely be making this one again!

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• Debs102

  22 March 2009

  Debs102 commented on this recipe

  I've never made a cheesecake before but decided to try this recipe as is sounded so good! It tastes absolutely gorgeous. Really light and creamy. After reading some of the other ratings I decided to increase my base ingredients and used 200g digestive biscuits and 100g of butter and I had no problems with the base being soggy. I also increased the baking time by ten minutes. My cheesecake did crack slightly whilst cooling but after spreading the sour cream topping over you couldn't notice and it make no difference whatsoever to the absolutely wonderful taste. Will definitely be making this one again!

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• acooktocook

  22 March 2009

  acooktocook rated and commented on this recipe

  

  I cooked this cheesecake today, for mothers day, my Mum does not normally eat alot, or finish puddings/dinners, and even she finished her portion!! She loved it!! We all throughly enjoyed it, was very very nice!!! Word has spread and now everybody wants some! I doubled the biscuit base as my mum loves the biscuit base, and I also left it in the oven to cook for about 30 mins longer, as it had a lot of wobble! But, it still worked and was delicious, very impressive, a big thumbs up from the Cook Residents! xxx

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• acooktocook

  22 March 2009

  acooktocook commented on this recipe

  I also forgot to say, I used EXTRA LIGHT soft cheese and extra light butter, pretty much healthy living everything and it still tasted delish!! xx

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• gertan

  23 March 2009

  gertan rated and commented on this recipe

  

  Very good receipe. I did lot of time and always brilliant.

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• ampm

  23 March 2009

  ampm commented on this recipe

  i made this and i am a complete novice when it comes to baking. i had no equipment to mix only the humble spoon in my drawer and pyrex bowl with greeseproof paper!. and yet, it came out beautifully. i was completely surprised that even i was able to acheive this awesome cheesecake with style. its simply beautiful.

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• ampm

  24 March 2009

  ampm rated this recipe

  

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• gertan

  24 March 2009

  gertan commented on this recipe

  Great recipe! Everyone likes it. I will definitely make it again.

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• Adele

  25 March 2009

  Adele commented on this recipe

  I made this for mother's day and must say everyone loved it. I used 1 full fat soft cheese and 2 extra low fat versions together with low fat soured cream (sainsbury's own BGTY versions). At first I was worried that the consistency of the batter was way too loose having seen the difference in hardness in the soft cheeses but my worries were unfounded. The topping set beautifully except for a few cracks in it from shaking the tin a bit too vigorously! I don't think the recipe requires the full fat soft cheese, everybody agreed that it might have made the cake too rich. Having said that, my family are used to lower fat options and don't think anyone would have noticed unless I mentioned it. All in all a success.

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• pickle

  06 April 2009

  pickle rated and commented on this recipe

  

  Excellent recipe, it is a bit fiddley but well worth it, had lots of very positive cheesecake. I brough it as a dessert for a dinner party of 12. The texture was very light and fluffy which makes a wonderful change from other recipes. I tried it with doubling the base and using a 23 inch tin and it was perfect. Though did try without the sour cream topping, but will try with next time.

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• aya

  21 April 2009

  aya rated and commented on this recipe

  

  i tried to make this cake but i used a convection oven and it needed more cooking time. plus the crust was very buttery? other than that the flavour tasted really good , owever the cake was undercooked to me. il try it again at a higher temp

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• Biggestdave

  21 April 2009

  Biggestdave rated and commented on this recipe

  

  This is not cheap to make, but is oh so good! Personally i would lean towards the longer cooking times mentioned, i did and still produced a very creamy cake. It freezes well also. If there were more stars it would be getting them!

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• Rich

  18 May 2009

  Rich rated and commented on this recipe

  

  What a stunning result! Couldn't fault it though it did require longer to cook than was suggested. Eaten with fresh raspberries, it went down a treat :)

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• sonia

  26 May 2009

  sonia rated and commented on this recipe

  

  have made many chessecakes but this is the best. Well worth the effort!

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• TEFKAS

  27 May 2009

  TEFKAS rated this recipe

  

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• Tania

  27 May 2009

  Tania rated and commented on this recipe

  

  i have made this yesterday and I still can not believe how yummy this was!!! Great Recipe and very easy to make!!

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• MelonE

  30 May 2009

  MelonE rated and commented on this recipe

  

  This was a really fantastic recipe. I'm lactose intolerant so i used Tofutti soy cream cheese with a chocolate biscuit base and followed the receipt and it turned out great! No one noticed the difference. Absolutley fantastic!

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• May

  06 June 2009

  May commented on this recipe

  Three desserts on offer at my recent party and this was the one everyone selected. I ended up rationing. I should have made two!

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• janet

  29 June 2009

  janet commented on this recipe

  Quite simply, deliciously decadent and divine. I have made this many times and it always receives high praise. You wont find it on the weight watchers list of recipes

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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

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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

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