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New York cheesecake

New York cheesecake

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(297 ratings)

Takes 1 hr 30 plus 2 hours cooling + 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 melted, 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 biscuit, made into fine crumbs
    • 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

    • 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)
      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. 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.

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    Comments, questions and tips

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    nelster's picture
    nelster
    21st Nov, 2016
    5.05
    This cheesecake is heaven! I first made it for an after dinner treat for the family... And boy was this worth making. It is time well worth spent, and worth making a day or so before your dinner guests... it is rich, creamy, and tasty on the taste buds, you will NEVER buy a ready made cheesecake ever again, if you do and compare - you will never match the texture, taste or tanginess of the lemon... A true beauty of a recipe! People will come to dinner hoping you've made this for desert?!!
    Misha66
    20th Nov, 2016
    Beautiful cheesecake! The lemon works wonders. I stuck to the recipie when it came to amounts and used a chocolate digestive base. The only confusion I had was about the amount of soured cream from the way the recipie is written but used 284ml for the filling and 142ml for the topping as it says in the ingredient section. I thought that the topping did add extra flavour and I chilled it for nearly 12 hours. It was much loved and enjoyed!!
    snowy79
    8th Aug, 2016
    5.05
    This cheesecake is delicious!! I was worried from all the comments that it would go wrong and take me hours to do but actually it was very easy. I have never made a cheesecake before, that alone a baked one. Also it is very easy to convert to gluten free with ready made gluten free digestives for the base. A real hit for anyone who is gluten intolerant as you never see GF cheesecake in the shops! I had a slightly smaller tin than the one in the recipe so just used two thirds of the topping ingredients which turned out to be the perfect amount. I used about 200g of gluten free digestives with the 85g of butter in the recipe and no extra sugar for the base. As someone suggested earlier I painted the base with egg white before baking for 10 minutes, this prevented it going soggy. When I baked the cheesecake I did the same as stated in the recipe, not sure if it mattered but I did not open the oven door when going from 200C down to 90C so the heat was retained and the oven cooled down slower. I also left it in the oven for about 3 hours to cool with the door shut. I did not bother with the topping as I thought the cheesecake on its own was enough so I am not sure what that would add to it. I also left out the lemon zest and put a little more vanilla in it as I did not want a lemon flavour. Overall though it was perfect, nicely cooked and no cracks. Everyone was very impressed and it went very quickly! I suspect it will be requested again. The only difficult bit was waiting until the next day to try some!
    Pkaulf
    23rd Jun, 2016
    0.05
    Possibly the worst cheesecake recipe I've ever used. Quantities are all wrong. Makes a tiny amount of biscuit base that's far too buttery. Absolutely farcical amounts of runny filling that didn't set properly. Far too much sour cream. Baking temperature too low. Don't bother with this one.
    InnaDP
    9th Jun, 2016
    3.8
    This is a good recipe, though you can't expect your guests to be able to stuff anything else into their bellies: too thick and too heavy on the stomach. But, again, delicious!!
    Karen Wilde
    9th Jun, 2016
    5.05
    Best cheesecake l have ever made. Made for a birthday and everyone loved it. It all got eaten. Will be making again. Thanks.
    Nicslittlesister's picture
    Nicslittlesister
    5th Apr, 2016
    5.05
    No need to bake the biscuit base as commented by others, also I would advise using 250g of digestives for the 23cm tin, 100g butter and no sugar (unless you want to). The recipe is not terribly well written and I'm glad I read the comments first for clarification. Use 200ml of the soured cream in the cheese mixture. I made the topping which I think is worthwhile doing, and also a blackberry couli (recipe of here) which goes well with the cheesecake. It tastes divine, is easy to make and lasts very well in the fridge.
    yummymummy43
    15th Nov, 2015
    2.55
    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!
    HariboLector
    11th Nov, 2015
    One thing I think this recipe gets wrong; telling you to bake the biscuit base first. This is completely unnecessary. I did it once and by the time the filling had baked the base had burned slightly. Just put the base in followed by the filling and bake together. Otherwise, this is a very good recipe.
    CurlysCooking
    26th Jul, 2015
    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 - http://www.curlyscooking.co.uk/?p=1209

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    alisoneadie
    22nd Dec, 2014
    This cake tastes amazing but I seem to be getting the base a little too oily, I am using all the correct measures any ideas or tips????
    goodfoodteam's picture
    goodfoodteam
    5th Jan, 2015
    Hi alisoneadie thanks for your question. The digestive biscuits themselves usually contain either oil or butter, then extra butter is added to bind the mixture so the base will be a little greasy. You can try reducing the butter quantity but the mixture may not hold together as well. 
    Kas38
    21st Oct, 2014
    Has anyone used this recipe to make mini / individual cheesecakes? Any tips or advice for doing this?
    goodfoodteam's picture
    goodfoodteam
    7th Nov, 2014
    Hi there thanks for your question, you could try making mini ones using a muffin tin - just remember to line them well and reduce the cooking time.
    Kas38
    21st Oct, 2014
    Has anyone used this recipe to make mini / individual cheesecakes?
    cookin_mamma
    8th Sep, 2014
    Do you put the cheese cake filling straight onto the butter/biscuit mix in the tin? Or put the baking sheet over the biscuit filling then pour the mix on top and cook?
    goodfoodteam's picture
    goodfoodteam
    16th Sep, 2014
    Hi there, thanks for your question, you pour the filling straight onto the biscuit base.
    Ling Ying
    25th Aug, 2014
    I made this cheesecake, my husband and I love it a lot. Our problem is the size of the cake is too big (9in diameter) cake. Can I half the recipe? If possible, how do I adjust the baking time?
    goodfoodteam's picture
    goodfoodteam
    5th Sep, 2014
    Hi there, thanks for your question, you could halve the cheesecake, although there is no set formula for reducing the cooking time, you would just need to keep an eye on it. Or why not try these instead? http://www.bbcgoodfood.com/recipes/2686670/mini-new-york-cheesecakes
    suez27
    16th Aug, 2014
    I left the cheesecake overnight wrapped in foil overnight it was very wet the next day, why would this be?

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