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


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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    For the crust

    • 85g butter, plus extra for tin



      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



      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)



      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


    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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    6th Oct, 2018
    I have made this many times and it is a fantastic recipe. The only thing that irritates me is I have never been able to remove it from the base of the tin please share your insights as to when is the best time to try and remove the base.
    25th Jul, 2018
    Followed this recipe and after looking through the comments added one more biscuit than stated and cooked for an extra 25 minutes. Came out absolutely perfectly, exactly like the picture. Tastes great.
    kevin ehren's picture
    kevin ehren
    29th May, 2018
    Forgot to mention. The cooking times for me worked out perfectly in a 23cm tin as suggested in instructions. Slight wobble at end of cooking time and NO cracks when cooled or removed from the tine. The cracks are easy to avoid. Ask and I will tell.
    kevin ehren's picture
    kevin ehren
    29th May, 2018
    Very poor recipe. If you following ingredient = 140g Digestive biscuits to 85g butter you end up with a butter sodden base that is totally soggy. A cheesecake base should be firm/crisp not a biscuit sponge that is drenched in butter. Should be more like 200g Digestive biscuits and 85g butter. Bear this in mind if you want to make this otherwise perfectly topped biscuit base dessert.
    20th Feb, 2018
    Tastes nice but as mentioned already not enough biscuit base and cooking times are completely inadequate Very disappointing
    31st Dec, 2017
    The recipe is lovely - it tastes great but I have real trouble with the baking time, the depth of the biscuit base and getting it out the tin in one piece. I have doubled the biscuits for the base and after a complete disaster on Christmas day, kept the oven door closed for the two hour cool down period. Despite this I still managed to split it getting it from the tin to the plate.
    22nd Jan, 2018
    I always use a piece of parchment paper over the bottom before attaching the ring. If it's cold enough I fold the paper slightly under one side before transferring to my cake stand and than very careful pull the paper(still double, i'm pulling the paper I folded under). it always turns out beautiful.
    Kate Walker's picture
    Kate Walker
    31st Dec, 2017
    I’ve never made cheesecake before, however this came out really well! It was perfectly flat and smooth. It went down a storm with my family. I agree with some of the other comments, it could do with a bit more biscuit base and I baked it for approx 15-20mins longer than the recipe said. I did get a little bit of leakage which did make the biscuit base go slightly soggy while chilling as others said but it wasn’t a huge problem. The bit with the sour cream was slightly confusing but if you read the recipe properly it does clearly tell you to only add 200mls of sour cream in the filling and reserve the rest.
    Pasu Lo's picture
    Pasu Lo
    1st Jan, 2018
    This comment sums up the problem I had with the recipe as well. 1. The baking time of 10mins is hugely insufficient for the 18cm (recipe is for 23cm) cheesecake I tried. The center of the cake was not solidify. However, when I tried the batter on a 10cm cake, the baking time worked out perfectly. 2. Biscuit base is way too thin and needs to be doubled. The current amount is insufficient from my guests' comment. 3. Extra note, the lemon zest tends to stick to the mixer blade and also sink to the bottom of the batter quickly. Make sure the bottom of the batter manages to be included in the cake before entering oven.
    12th Nov, 2017
    I adapted this recipe, used gluten free biscuits, and swapped the flour for 1/2 the amount of cornflour. I also added an extra egg, as cornflour has no gluten. Using 4 medium eggs. It made a great gluten free desert for my friend


    10th Mar, 2016
    I note the recipe says this is freezable. Can it be freezed as soon as it's been baked and cooled? I love this recipe but as there are only 2 of us, it's too large!
    goodfoodteam's picture
    20th May, 2016
    It is best to freeze this once it is fully chilled either in quarters, or individual slices.
    2nd Dec, 2015
    Hallo, I tried your recipe and followed your instructions, after 8 hours in the fridge, the inside is very very creamy. Is it possible to put it again in the oven so that it dries more?
    10th Mar, 2016
    I found that it was better after 48 hours in the fridge - much firmer
    goodfoodteam's picture
    14th Dec, 2015
    If it has already gone cold, it probably isn't a good idea to re-bake it, but you could freeze it then serve it semi frozen.
    12th Nov, 2015
    Could you amend the recipe to list 200ml of sour cream stirred until smooth, under filling and then simply state the total amount of sour cream required for the topping? I had a 500g tub, pour out 280ml, stirred that through then added another 200ml, slowly, with the beater running! I've only just realised my mistake now that I have no cream left for the topping, (which I couldn't understand as I was sure I'd bought he correct amount after reading the ingredients and making my shopping list). Thankfully it looks ok. I'm keeping my fingers crossed that it tastes ok and has firmed up in time for our party.
    30th Sep, 2015
    if i want to use 6 inch springform, can i ask for the recipes adjusment?
    28th Aug, 2015
    I made this for the first time yesterday but sadly the cheesecake was completely gooey and watery in the center. Completely inedible. As far as I am aware I followed the recipe exactly. Any advice for when I try again next time?
    19th Jul, 2015
    I've made this a few times, always perfect...this time it went wrong...dropping and soggy in the middle.. Is it because my oven doesn't go down to 9O degrees or because I used low fat sourcream by mistake
    Sharon Feng's picture
    Sharon Feng
    6th May, 2015
    I saw the 3 tbsp flour as 3 teaspoon, and I have cooked it in the oven. Now it is on the cooling step. Hope everything will be fine....


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