Slice of New York cheesecake

New York cheesecake

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(380 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins Plus 2 hours cooling + 8 hours chilling

Easy

Serves 12

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

Nutrition and extra info

  • Freezable

Nutrition: per slice (of 12)

  • kcal549
  • fat41g
  • saturates24g
  • carbs37g
  • sugars25g
  • fibre1g
  • protein11g
  • salt1.04g
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Ingredients

    For the crust

    • 85g butter, plus extra for tin
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)
    • 1 tbsp sugar, granulated or golden caster
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    For the cheesecake filling

    • 900g 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)
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 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

    Method

    1. Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.

    2. Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

    3. For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened. 

    4. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

    5. For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.

    6. With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

    7. Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.

    8. Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ 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.

    9. 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.

    10. Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

    11. 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.

    12. Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp 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.

    13. 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.

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    Comments, questions and tips

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    Joy Brooks
    3rd Jul, 2019
    3.05
    Made as recipe and left in fridge overnight. Delicious eating and the texture is good but the base is much too thin which may be why the top cracked badly and collapsed in on itself. I had quite a lot of mixture left over that wouldn't fit in the tin. I'll make this again but double the base quantities and reduce the topping quantities to perhaps 2/3 so the dessert is more balanced.
    jobrett
    30th May, 2019
    4.05
    I made this for the first time yesterday. I made mine plain (no lemon) and no topping. I had to add a lot more biscuits. to give it a sturdier base, almost double I reckon. cooked as directed and only one tiny crack on the top. Great texture throughout.
    Caitlin Docherty's picture
    Caitlin Docherty
    8th May, 2019
    5.05
    This was delicious! Followed the recipe exactly and it turned out really tasty, thank you! (I did follow the recommendations of my oven for cooking cheesecake and baked at 160Fan for 85 minutes)
    Sue Cuthbertson
    6th Apr, 2019
    Just a little tweak..I whisk the egg whites before adding them to the mixture. I find this gives a lighter cheesecake
    jocelley
    7th Feb, 2019
    5.05
    I make this all the time and it's great! I followed one of the tips and use 1x can of sweetened condensed milk instead of sugar in the main mixture.
    Eugenia Lee
    18th Dec, 2018
    4.05
    I made the cheesecake with changes to the correct sour cream amount as noted in other comments (200ml). I baked for the time stated and then turned off the oven and left the cheesecake inside, doors closed. Then refrigerated it for 12 hours. Cheesecake still too soft on the inside. But once I refrigerate it for another 12 hours. It became harder, like the store bought cheesecake. My cheesecake did not crack. I simply butter the side of the tin and added parchment paper to the bottom
    steveandbee's picture
    steveandbee
    22nd Nov, 2018
    5.05
    I also think the recipes has been changed (I could not find the original printout so can't tell for sure) but I think for the better as I've followed the instructions to the letter (except base where I used half a packet of Digestive (13)) and the cake looks tons better with better body). It's gonna be interesting how the Sour Cream topping will turn out (as I think it was whipped cream before)
    Siobhan Miller's picture
    Siobhan Miller
    30th Oct, 2018
    I made this without a problem making my second as i speak.
    Shitty Haiku's picture
    Shitty Haiku
    25th Oct, 2018
    1.05
    This recipe seems to have been updated with different cooking times and the temperatures now seem confusing - I have just ruined a cheesecake and am not happy! I have used the original recipe many times before and it was fantastic and full-proof, i’m not sure why the cooking times were changed?? For a fan forced oven: The base should be cooked for 10 mins at 160C. The filling should be cooked at 200C for 10 mins, then reduced to 90C for 25 mins. FYI !! :(
    Rosie Sizer's picture
    Rosie Sizer
    22nd Oct, 2018
    4.05
    Add (a lot) MORE biscuits to make the base or you end up with a sodden biscuit mess as a base. Other than that its a lovely cake.

    Pages

    Rebecca Falls's picture
    Rebecca Falls
    3rd Aug, 2019
    I’ve got the base out of the tin and it’s cooling so I need to put it back in the tin and pour the cheese cake on top and then bake?
    goodfoodteam's picture
    goodfoodteam
    3rd Aug, 2019
    Thanks for your question. The base should remain in the tin but if you've already removed it, you'll need to reassemble the springform to add the filling and continue to cook.
    angieelrick
    24th Jun, 2019
    This recipe is amazing but the cheesecake is massive. If I reduce the filling by a third do you think that will work and would I need to also adjust the cooking time? Many thanks!
    goodfoodteam's picture
    goodfoodteam
    25th Jun, 2019
    Thanks for your question. If you reduce the filling you will need to adjust the cooking time but we are unable to tell you by exactly how much without retesting.
    senojbor's picture
    senojbor
    9th Apr, 2019
    I'm very new to baking, however I followed the recipe to the letter and it has set very well, no cracks and tastes sublime. The only problem I have is transfering off the lined baking tray onto a plate. It is quite delicate and heavy so would it be better to actually freeze it first? I'm tempted to just leave it!
    goodfoodteam's picture
    goodfoodteam
    11th Apr, 2019
    We're glad to hear it turned out beautifully. We would recommend sliding a very thin spatula or cake slice underneath, lifting it up partially and easing away the paper, moving the utensil around as necessary. We hope this helps!
    Maggie Au's picture
    Maggie Au
    29th Mar, 2019
    What's diameter of cake pan use in this recipe?
    goodfoodteam's picture
    goodfoodteam
    7th Apr, 2019
    Thanks for your question. This recipe uses a 23cm round springform tin.
    Graham Moore's picture
    Graham Moore
    24th Feb, 2019
    So how much sour cream is required in total? According to the ingredients list, 426ml is required. Reading the method contradicts this, so how much is it? How much goes in the filling and how much goes in the topping? Thanks.
    goodfoodteam's picture
    goodfoodteam
    7th Mar, 2019
    Thanks for your question. You need to add 200ml of soured cream to the filling, then the reserved soured cream (84ml) plus the 142ml for the topping.

    Pages

    Alexandra Fulger's picture
    Alexandra Fulger
    9th Feb, 2018
    5.05
    I loved this recipe! Very easy to make and delicious! I followed it exactly and was very pleased with the result. I found the quantity of digestive biscuits was fine, and the base was not too thin. I used a detachable bottom baking tray and put baking paper on the bottom. I did not use the extra soured cream but as it did crack I have covered it with Bonne Mamman wild blueberry jam.
    CalvinMarc
    7th May, 2016
    5.05
    This recipe is great! I amended the ingredients though. I used 350g biscuits, a 385g tin of sweetened condensed milk instead of sugar, 250ml sour cream (to mix in), avoided the lemon and mixed in all the ingredients together (whisked by hand as I prefer feeling the texture). I baked as follows and the cheesecake was superb - no cracks, moist and just right. I also replaced the topping with a lime curd I had made a couple hours earlier - the sweet and sour really compliment each other without being too overpowering. PS this was my first attempt ever making a cheesecake. Just a tip I use while baking cakes or cupcakes. If you want a light airy cake substitute butter with oil even if your recipe states butter. If you want a more dense and heavy cake use butter! :)
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