New York Cheesecake

New York Cheesecake

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(273 ratings)

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Cooking time

Takes 1 hr 30 plus 2 hours cooling + chilling

Skill level



Serves 12

This authentic creamy dessert will add a taste of New York to any dining table

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per slice (of 12)

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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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  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.

Recipe from Good Food magazine, July 2004

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Show comments
yummymummy43's picture
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i'm giving this only 3 stars, because even though the end result IS delicious, this recipe is badly written and confusing to follow. Ditto all the other comments about the sour cream measurements. Thanks to other reviewers' warnings I read this several times before attempting and it turned out ok - make sure to butter the sides of the tin really thoroughly as some of the cheese mixture stuck to the sides when I turned mine out!

CurlysCooking's picture

I've commented before to say that I rewrote the recipe on my blog to help make the recipe clearer. Since then I have updated my recipe to make a thicker base (doubled the biscuit + half as much butter again) and also changed the lemon quantities.
Here it is if you want to check it out -

shinobidef's picture

This was my first time at making cheesecake, so I took the advice of others and increased the quantity of the biscuits to around 200g but kept the butter and sugar as per the recipe.

I didn't use an electric mixer - I mixed everything by hand as per the order in the recipe, although was a bit worried about overmixing as it said to mix until cheese was creamy, but I thought it was already quite creamy to begin with.

To clarify, as some people were a bit confused by the recipe: melt the butter and add biscuits/ sugar in the pan, then press this mixture into the base of your springform pan and bake that. Once done, you then add your filling on top of the biscuit base and put the springform tin into on top of a baking tray before you put into the oven.

I used a gas oven, baking at 10 mins at gas mask 9, but then 25 minutes on gas mark 1 (as my oven doesn't go down to 1/2 gas mark!). Once baked, it had quite a bit of a wobble but I cooled in the oven for 2 hours with door closed and it had no cracks and was pretty much smooth. My gas oven heats from below rather than the back so don't know if that had anything to do with it, or maybe I just got lucky! I didn't use any parchment paper - although the biscuit base stuck in places, it didn't really get soggy.

Cheese filling was lovely and I'm glad I made the sour cream topping, although I like quite a dense cheesecake, so although we started eating it 12 hours after cooking, I felt it was better after 48 hours as had firmed up more.

emmatron's picture

I have to agree with a lot of the comments about the biscuit base! I wish I had read them before making it. I would possibly double the amount of biscuits but leave the sugar and butter the same as mine turned out a little bit soggy in the middle and tasted far too buttery. I didn't bother with the soured cream topping but the rest turned out really good (just a shame about the base). The only other thing I would say is that the mixture makes a lot and it's a very tall cheesecake, I had loads left over so if I make it again then I'll try and use a taller tin.

russbarton's picture
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I have been making this recipe for years now and it never fails to impress. I find that 15 digestive biscuits is the ideal for the base. Also use vanilla seeds if you can, the taste is much better (we use two pods per cake).

cheddar_fiend's picture

After reading the comments, I opted for slightly more biscuit than recipe suggested (around 250g), but with keeping the butter and sugar the same. For the main 'cheese' of the cake, I also used 800g of cream cheese instead of 900g but added 300ml sour cream. The cheesecake is rather tall, so you can easily get away with less cream cheese mixture if you prefer.
The cheesecake went rather well, the biscuit base was a good thickness, but got slightly soggy in parts due to the baking parchment, which I may omit next time as it seems unnecessary if the tin is greased sufficiently.
The cheese itself came out a very good consistency, fluffy and not too moist, but not dry either. The cheese mix set nicely in my fan oven (at 20 degrees less than specified in the recipe) and for the exact suggested baking times. When I took it out of the oven after the second, longer cooler bake, it was still slightly wobbly but this did firm up after another 2 hours in the oven (off, but door shut) and an overnight stint in the fridge. The top of the cheese had ever so slightly caught on one side but otherwise looked good. I recommend running a knife round the circumference of the cheese at this stage, before putting it back in the oven, as this will help guard against cracks. I still got one little crack in the top of mine, but I covered this up with a mango coulis (arrowroot + fruit purée + sugar).
This is an easy and fairly foolproof recipe, unlike other cheesecakes I've tried before.
Here are some tips I have learnt from my own cheesecake failures:
It is important to bake the cheesecake gently and be patient - if in doubt err on the side of lower heat and longer as too hot a temperature can curdle the cheese.
Don't worry if the cheese seems too wobbly when you take it out of the oven, it can firm up a lot while cooling.
It's also important not to overbeat the cream cheese or eggs, so try to mix until the ingredients are just incorporated.
If the biscuit base isn't pressed securely enough into the tin, this can cause it to crumble, so try to compact this as much as possible (easier said than done!)

Gidders3's picture

The ingredients list and method for the soured cream volumes contradict each other. Having only just read other comments (where others have also been caught out) I've ended up adding the whole amount into the mix. It's in the oven now so I just hope it doesn't ruin it!!

elainemaunder's picture

Delicious cheesecake. After reading comments below, I increased the amount of biscuits by 50% but left the butter at the same level and omitted the sugar. I also scaled down the cheesecake mixture by a third. Everyone loved it. I served it with fresh raspberries and blueberries and a raspberry coulis. Will definitely make it again.

AnastasiavonMasadi's picture
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Amazing. I did the filling and topping all together and turned out great.

HKcook's picture
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Best recipe I have ever tried. Has never let me down. Mind you, it used to be tricky because my old oven couldn't do low temperatures and I had to constantly take the tin in and out of the oven. Ten years on and I have upgraded the kitchen, so no more juggling baking sheets. But still the best cake ever!

frustin's picture

Results: worked really well, very nice. Base a bit wet. Pleased with my first baking cake experience.


Should say for the filling: 200ml of soured cream.

Instructions for base were a bit all over the place took me ages to realise I needed to transfer base from pot to tin, then bake, not bake in the pot. I nearly ruined it at that point.

I followed the instructions exactly. I use my wife's magimix 4400 with the beating/whisking attachment at all times and it just worked.

Removing the cake from the tin wasnt happening very well. I couldnt fit the round knife down the side of the tin without pushing the greese proof paper/parchment paper down as well. So I just unclipped the tin and pulled the paper away, that worked. The paper under the cake wasnt sliding anyway, so i just transfer the bottom of the tin onto a plate and cut it from there.

Even though I used 240g of biscuit base (i increased the butter and sugar proportionately too), the base was still wet in some areas. Next time I'll not increase butter and sugar.

spikorka's picture
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Great recipe!
First cheesecake I've ever made and it turned out perfect :-)

Hayleybobs91's picture

I found this recipe quite confusing to follow, the instructions aren't very clear! However the cheesecake turned out really nice, it's the first time I've tried a baked cheesecake.. I over-whipped it so there were a few cracks at the top but I still managed to cut it into pieces fine and it didn't affect the consistency :-)

junaydah's picture

How long can i keep the cheese cake?
can i freeze it?


russbarton's picture
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I have kept unused portions of this cake in the fridge for a week and it is still lovely.'s picture

Yes this recipe does freeze well because of the high fat content. Angela Nilsen's 'ultimate makeover' version does not, presumably because of the lower fat content. It also keeps for days in the fridge.

mmcguire83's picture
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By far the best recipe I've ever tried. It is time consuming but so worth it!! I doubled the biscuit base the first time I made it and it was a little thick. 240g of digestives works well if you don't want it too thick but want it a little thicker than the 140g will give you. This has gone down an absolute treat every time I've made it and like many of, it's now requested on a regular basis!

moniqueelliott77's picture

Great cheesecake. This is the first cheesecake I have made that hasn't cracked on top. I left out the sour cream and extra egg yolk but it still tasted great.

LuluFrance's picture
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Delicious and tasted very authentic. Other half said perfect!
I did over beat and had 3 craters but did not affect the taste at all and did not break up as not too deep.
I doubled the base but infact was a little thick, next time will increase from recipe but not double.
I did add an extra half teaspoon of vanilla and cut half the lemon zest, but next time may stick to the recipe.
Followed a tip from another reviewer to put egg white on the base, then baked to prevent a soggy bottom, worked perfectly.
All in all, lovely! Try it!